Sugar-Free Veggie Chipotle Bowl
Packed with vibrant, wholesome ingredients, this Sugar-Free Veggie Chipotle Bowl is a flavor-filled, nutritious delight that's perfect for a balanced meal. Featuring a hearty base of fluffy quinoa topped with tender roasted sweet potatoes, zucchini, and red bell peppers, it's complemented by protein-packed black beans, sweet corn, and creamy avocado. A smoky chipotle yogurt dressing ties everything together, while a sprinkle of fresh cilantro adds a burst of freshness. Easy to make in under 40 minutes, this vegan, gluten-free recipe is ideal for meal prep or quick weeknight dinners. Enjoy a healthy, sugar-free twist on a classic chipotle-inspired bowl that's as satisfying as it is nutritious!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 large sweet potato
- 1 medium zucchini
- 1 large red bell pepper
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1 cup black beans
- 1 cup corn kernels
- 1 large avocado
- 2 tablespoons lime juice
- 1 teaspoon chipotle chili powder
- 3 tablespoons plain unsweetened almond yogurt
- 2 tablespoons cilantro leaves
Instructions
Rinse 1 cup of quinoa under cold water to remove any bitterness. Add it to a medium pot with 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Fluff with a fork and set aside.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Peel and dice 1 large sweet potato into small cubes. Slice 1 medium zucchini and 1 large red bell pepper into bite-sized pieces. Toss the vegetables with 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of paprika, and 1/2 teaspoon of sea salt.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the oven for 20–25 minutes, turning halfway through, until tender and slightly caramelized.
While the vegetables are roasting, drain and rinse 1 cup of black beans and set them aside. If using fresh corn, cook 1 cup of kernels in a small pot of boiling water for 3–4 minutes, then drain. If using frozen corn, ensure it is thawed and cooked as necessary. Set aside.
To make the chipotle dressing, whisk together 2 tablespoons of lime juice, 1 teaspoon of chipotle chili powder, 1 tablespoon of olive oil, and 3 tablespoons of plain unsweetened almond yogurt in a small bowl until smooth.
Slice 1 large avocado into thin slices or cubes.
To assemble the bowl, divide the cooked quinoa evenly among 4 bowls. Top each bowl with roasted vegetables, black beans, corn, and avocado slices.
Drizzle the chipotle dressing evenly over the bowls. Garnish with 2 tablespoons of chopped fresh cilantro leaves.
Serve immediately and enjoy your sugar-free veggie chipotle bowl!
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 6504 mg | 283% | |
| Total Carbohydrate | 229.6 g | 83% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 43.9 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3064 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
