Keto Veggie Chipotle Bowl

Elevate your keto meal game with this vibrant Keto Veggie Chipotle Bowl, a low-carb powerhouse that’s bursting with bold flavors and nourishing ingredients. This easy-to-make recipe features a base of golden cauliflower rice, topped with smoky, oven-roasted vegetables like zucchini, red bell pepper, and Portobello mushrooms. Seasoned with aromatic spices like cumin, smoked paprika, and garlic powder, the veggies offer a savory, smoky kick in every bite. Drizzled with sugar-free chipotle sauce and garnished with creamy avocado, fresh cilantro, and a lime wedge for a zesty finish, this bowl is a perfect balance of spice, freshness, and indulgence. Ready in just 30 minutes, this gluten-free, dairy-free, and keto-friendly dish makes for a quick yet satisfying lunch or dinner option that doesn’t compromise flavor or nutrition!

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 cups Cauliflower rice
• 1 medium Zucchini
• 1 medium Red bell pepper
• 2 large Portobello mushrooms
• 4 tablespoons Avocado oil
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Chipotle sauce (sugar-free)
• 1 medium Avocado
• 2 tablespoons Fresh cilantro
• 1 medium Lime

Directions

Step 1

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

Step 2

Wash and dice the zucchini, red bell pepper, and Portobello mushrooms into bite-sized pieces.

Step 3

In a large bowl, toss the diced vegetables with 2 tablespoons of avocado oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.

Step 4

Spread the seasoned vegetables onto the prepared baking sheet in a single layer. Roast for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

Step 5

While the vegetables are roasting, heat a skillet over medium heat and add 2 tablespoons of avocado oil.

Step 6

Once the oil is hot, add the cauliflower rice to the skillet. Season with a pinch of salt and stir frequently for 5-7 minutes until the cauliflower rice is tender and slightly golden. Remove from heat and set aside.

Step 7

Slice the avocado and roughly chop the fresh cilantro. Cut the lime into wedges.

Step 8

To assemble, divide the cauliflower rice evenly between two bowls as the base.

Step 9

Top the cauliflower rice with the roasted vegetables, sliced avocado, and a drizzle of sugar-free chipotle sauce.

Step 10

Garnish each bowl with a sprinkle of fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(1089.3g)

Amount per serving	% Daily Value*
Calories	1050.6

Total Fat 83.7g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 3472.3mg	0%
Total Carbohydrate 70.7g	0%
Dietary Fiber 28.9g	0%
Total Sugars 30.8g
Protein 21.8g	0%

Vitamin D 0.7IU	0%
Calcium 181.5mg	0%
Iron 7.0mg	0%
Potassium 3163.7mg	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: 67.1%

Protein: 7.8%

Carbs: 25.2%