Vegan Veggie Chipotle Bowl
Discover the vibrant flavors of the Vegan Veggie Chipotle Bowl, a hearty and nutritious dish perfect for weeknight dinners or meal prep. Featuring wholesome brown rice as the base, this bowl is packed with colorful sautéed veggies like red bell pepper, zucchini, and corn, seasoned with smoky chipotle chili powder, paprika, and cumin. Protein-rich black beans and creamy avocado add satisfying richness, while fresh cilantro, zesty lime, and your favorite salsa provide a burst of freshness. Ready in under an hour, this vegan chipotle bowl is a delicious, customizable meal that’s as healthy as it is flavorful. Perfect for fans of vegan recipes, plant-based bowls, and bold Southwest-inspired cuisine, this dish is sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium red bell pepper
- 1 medium zucchini
- 1 medium red onion
- 1 cup corn kernels
- 1.5 teaspoons chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 can black beans
- 1 medium lime
- 2 tablespoons cilantro
- 1 medium avocado
- 0.5 cup salsa (store-bought or homemade)
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Rinse the brown rice under cold water and combine it with the 2 cups of water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for about 30–35 minutes until the water is absorbed. Remove from heat and fluff with a fork.
While the rice is cooking, prepare the veggies. Dice the red bell pepper, zucchini, and red onion into bite-size pieces. Drain and rinse the black beans if using canned.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 2–3 minutes until softened.
Add the red bell pepper, zucchini, and corn kernels to the skillet. Sprinkle with chipotle chili powder, smoked paprika, ground cumin, salt, and pepper. Stir to evenly coat the veggies and cook for 6–8 minutes until tender but slightly crisp.
Heat the black beans in a small saucepan over low heat for 5–7 minutes. Squeeze half the lime over the beans for added flavor.
Prepare the garnishes. Chop the cilantro, and dice the avocado. Slice the remaining lime into wedges.
Assemble the bowls. Start with a base of cooked brown rice, then add a portion of the chipotle veggies, black beans, and salsa. Top with diced avocado, cilantro, and a lime wedge.
Serve the Vegan Veggie Chipotle Bowl immediately and enjoy!
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6401 mg | 278% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 46.1 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2636 mg | 56% | |
*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.
