Dairy-Free Veggie Chipotle Bowl

Bursting with bold flavors and vibrant colors, this Dairy-Free Veggie Chipotle Bowl is a wholesome, plant-based meal that’s as satisfying as it is nourishing. Featuring a base of fluffy quinoa cooked in savory vegetable broth, this recipe is topped with roasted sweet potatoes, zucchini, red bell peppers, and red onions, spiced to perfection with cumin and smoked paprika. A creamy, tangy chipotle dressing made with lime juice, maple syrup, and a touch of adobo spice ties everything together, while hearty black beans, sweet corn, and creamy avocado slices enhance each bite. Perfect for meal prep or an easy weeknight dinner, this gluten-free, dairy-free, and protein-packed bowl is a fresh twist on comfort food that will delight your taste buds and fuel your body.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup (dry) Quinoa
• 2 cups Vegetable broth
• 1 medium, cubed Sweet potato
• 1 medium, sliced Red bell pepper
• 1 medium, sliced Zucchini
• 1 small, chopped Red onion
• 2 tablespoons Olive oil
• 1 teaspoon Cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 1 can (15 oz), drained and rinsed Black beans
• 1 cup (fresh or frozen) Corn
• 1 large, sliced Avocado
• 0.25 cup, chopped Fresh cilantro
• 1 individual pepper, finely chopped Chipotle peppers in adobo sauce
• 2 tablespoons Lime juice
• 1 teaspoon Maple syrup
• 0.5 teaspoon Garlic powder
• 2 tablespoons (for dressing) Water

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

In a medium pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is tender and water has been absorbed. Fluff with a fork and set aside.

Step 3

Place the cubed sweet potato, red bell pepper slices, zucchini slices, and chopped red onion on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with cumin, smoked paprika, and 0.5 teaspoon of salt. Toss to coat.

Step 4

Roast the vegetables in the preheated oven for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and the other vegetables are lightly charred.

Step 5

While the vegetables are roasting, prepare the chipotle dressing. In a small bowl, whisk together the chopped chipotle pepper, lime juice, maple syrup, garlic powder, and water. Adjust seasoning to taste and set aside.

Step 6

In a small skillet over medium heat, warm the black beans and corn for 3-5 minutes, stirring occasionally, until heated through. Set aside.

Step 7

To assemble the bowls, divide the cooked quinoa among four serving bowls. Top each bowl with equal portions of the roasted vegetables, black bean and corn mixture, and avocado slices.

Step 8

Drizzle the chipotle dressing over each bowl. Garnish with fresh cilantro.

Step 9

Serve immediately and enjoy your flavorful Dairy-Free Veggie Chipotle Bowl!

Nutrition Facts

Serving size	(2135.5g)

Amount per serving	% Daily Value*
Calories	2166.2

Total Fat 86.7g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 10.3g
Cholesterol 3.9mg	0%
Sodium 7083.5mg	0%
Total Carbohydrate 295.2g	0%
Dietary Fiber 56.1g	0%
Total Sugars 56.8g
Protein 71.7g	0%

Vitamin D 0IU	0%
Calcium 448.6mg	0%
Iron 19.4mg	0%
Potassium 3715.4mg	0%

*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.

Source of Calories

Fat: 34.7%

Protein: 12.8%

Carbs: 52.5%