Chipotle Veggie Bowl Recipe
A stunning, flavor-packed veggie bowl featuring roasted sweet potatoes, black beans, quinoa, and a spicy chipotle sauce for the ultimate satisfying meal!
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Why I Keep Coming Back to This Spicy Chipotle Veggie Bowl
When you master the combination of roasted sweet potatoes, avocado, black beans, and chipotle sauce, these ingredients in a veggie bowl become a healthy meal. You can’t go wrong! When I want to eat clean, but don’t want to sacrifice flavor, this is my go-to.
Why do I love this so much? The sweet roasted vegetables, earthy beans, chipotle heat, and silky avocado create good layers of contrast. Next is the quinoa - cooked in vegetable broth to add flavor. Add chopped fresh cilantro, a squeeze of lime, crispy tortilla chips, and you have a bowl that never gets boring.
My pro tips for pulling this bowl together seamlessly are:
- Roast your vegetables hot to get those caramelized edges.
- Use Greek yogurt if you want a protein boost in the sauce.
- Swap toppings week to week for variety - radishes, jalapeño, or cotija cheese all work.
If you are prepping ahead of time, keep the sauce and avocado separate until you are ready to serve. This way, when you are in need of a quick meal, everything stays fresh. For me, that’s a total lifesaver on busy nights.
Spicy Chipotle Veggie Bowl
A vibrant and filling bowl with roasted sweet potatoes, black beans, corn, avocado and smoky chipotle sauce over quinoa.
Ingredients
Instructions
- 1
Cook the Quinoa: In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
- 2
Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss sweet potatoes and bell pepper with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes, until tender and slightly caramelized.
- 3
Prepare the Chipotle Sauce: In a small bowl, mix Greek yogurt or sour cream with chipotle sauce and lime juice. Adjust seasoning and spice level to taste.
- 4
Assemble the Bowl: In serving bowls, layer quinoa, roasted vegetables, black beans, corn, and avocado slices. Drizzle with chipotle sauce and add any additional toppings like cilantro or lime wedges.
- 5
Serve: Enjoy your spicy chipotle veggie bowl warm, or store leftovers in an airtight container in the fridge.
Notes
Swap the yogurt for a dairy-free alternative for a vegan option.
Use smoked paprika for extra depth.
Add your favorite toppings like cilantro, radishes, or cheese.
Nutrition Facts
Serves: 4 bowls
Calories Per Serving: 350
Frequently Asked Questions About This Recipe
Absolutely! Use a dairy-free yogurt or sour cream alternative for the chipotle sauce, and the rest of the ingredients are already plant-based.
Store each component separately in airtight containers in the fridge. Reheat the quinoa and veggies as needed, assemble, and add fresh toppings just before serving.
Yes! Brown rice, farro, or cauliflower rice all make great alternatives in this bowl.
The spice level is customizable. Add more or less chipotle sauce to adjust the heat according to your preference.
Definitely! Prepare the components in advance and keep sauce and avocado separate until ready to assemble.
