Whole30 Veggie Chipotle Bowl
Elevate your veggie-packed meals with this vibrant and flavorful Whole30 Veggie Chipotle Bowl! Perfect for those following a Whole30 or plant-based diet, this recipe combines lightly spiced cauliflower rice, roasted zucchini, bell peppers, red onion, and smoky portobello mushrooms for a hearty base. Topped with creamy chipotle cashew sauce, fresh avocado, crisp radishes, and a cilantro garnish, this bowl offers an irresistible blend of smoky, spicy, and creamy flavors. Prepared in under 45 minutes, this nutrient-rich meal is not just delicious but also gluten-free, dairy-free, and loaded with wholesome ingredients. Ideal for meal prep or a quick family dinner, this customizable bowl is sure to be a hit!
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Recipe Information
Ingredients
- 1 head cauliflower
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 medium zucchini
- 1 large red bell pepper
- 1 medium red onion
- 2 large portobello mushrooms
- 1 cup raw cashews
- 1 pepper canned chipotle peppers in adobo
- 1 clove garlic
- 2 tablespoons lemon juice
- 0.5 cups water
- 1 large avocado
- 2 tablespoons cilantro
- 3 small radishes
Instructions
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
Cut the cauliflower into florets and pulse them in a food processor until they resemble rice. Spread the riced cauliflower onto one of the baking sheets and drizzle with 1 tablespoon of olive oil. Season with 1/2 teaspoon of paprika, 1/2 teaspoon of cumin, and a pinch of salt and pepper. Mix well and spread into an even layer.
Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Remove the stems from the portobello mushrooms and slice them into thick strips. Spread these veggies on the second baking sheet.
Drizzle the mixed vegetables with the remaining 2 tablespoons of olive oil and sprinkle with the remaining 1/2 teaspoon each of paprika, cumin, chili powder, salt, and pepper. Toss to coat evenly.
Place both baking sheets in the oven and roast for 20-25 minutes, tossing halfway through, until the cauliflower is tender and the veggies are slightly caramelized.
While the veggies are roasting, prepare the chipotle cashew cream. Soak the raw cashews in hot water for 10 minutes if they are not already softened. Drain the water and add the cashews to a blender along with 1 chipotle pepper, garlic clove, lemon juice, 1/2 cup of water, and a pinch of salt. Blend until smooth and creamy. Add more water if needed to reach the desired consistency.
Thinly slice the radishes and dice the avocado. Chop the fresh cilantro.
Assemble the bowls by dividing the cauliflower rice among four bowls. Top each with the roasted vegetables, sliced radishes, diced avocado, and a drizzle of chipotle cashew cream. Garnish with fresh cilantro.
Serve immediately and enjoy your Whole30 Veggie Chipotle Bowl!
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7522 mg | 327% | |
| Total Carbohydrate | 158.4 g | 58% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 67.1 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 6301 mg | 134% | |
*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.
