Veggie Chipotle Bowl
Bursting with vibrant flavors and nourishing ingredients, the Veggie Chipotle Bowl is your ultimate go-to for a hearty, plant-based meal. This recipe combines fluffy cilantro lime brown rice, smoky chipotle-seasoned sautéed vegetables, and protein-packed black beans for a wholesome base. Topped with fresh homemade salsa, creamy guacamole, and a tangy chipotle sauce, each layer delivers bold Southwestern-inspired goodness. Perfect for a quick lunch or dinner, this colorful bowl is packed with nutrients and entirely customizable for your taste preferences. With just 30 minutes of cooking time, it’s an ideal choice for busy weeknights. Try this easy vegetarian recipe today and savor the satisfying fusion of textures and flavors!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 can Black beans, drained and rinsed
- 1 Red bell pepper, sliced
- 1 Zucchini, sliced
- 0.5 Red onion, sliced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Chipotle powder
- 2 tablespoons Fresh lime juice
- 0.25 cup Fresh cilantro, chopped
- 2 Tomatoes, chopped
- 1 Jalapeño, finely chopped
- 2 Garlic cloves, minced
- 2 Avocados
- 0.25 cup Sour cream
- 1 tablespoon Chipotle in adobo sauce
Instructions
Rinse the brown rice under cold water, then combine it with 2 cups of water in a pot. Bring to a boil, reduce heat to low, cover and simmer for about 30 minutes until water is absorbed and rice is tender.
While rice is cooking, heat olive oil in a large pan over medium heat. Add sliced red bell pepper, zucchini, and red onion. Sauté for 5-7 minutes until the veggies are just tender.
Season the vegetables with salt, ground black pepper, and chipotle powder, stirring to coat evenly.
Prepare the fresh salsa by mixing chopped tomatoes, jalapeño, 1 tablespoon of lime juice, half of the chopped cilantro, and one clove of minced garlic in a bowl.
Mash the avocados in another bowl and add the remaining lime juice, the other clove of minced garlic, and a pinch of salt to make guacamole.
In a small bowl, mix the sour cream with 1 tablespoon of chipotle in adobo sauce to make the chipotle sauce.
Once the rice is cooked, stir in the remaining cilantro and fluff with a fork.
To assemble the bowl, start with a base of cilantro lime rice, then add a serving of black beans and grilled vegetables. Top with fresh salsa, a generous scoop of guacamole, and drizzle with chipotle sauce. Serve warm.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 2613 mg | 114% | |
| Total Carbohydrate | 177.3 g | 64% | |
| Dietary Fiber | 62.4 g | 223% | |
| Total Sugars | 22.4 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4284 mg | 91% | |
*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.
