Low Carb Veggie Chipotle Bowl

Packed with bold flavors and fresh, wholesome ingredients, this Low Carb Veggie Chipotle Bowl is a vibrant and nutritious meal perfect for clean eating. Featuring a base of tender cauliflower rice sautéed with bell peppers, zucchini, and red onion, this bowl keeps things light yet satisfying. The smokiness of chipotle peppers in a creamy, tangy yogurt-based sauce elevates the dish while keeping it keto-friendly. Topped with juicy cherry tomatoes, creamy avocado slices, and a sprinkle of fresh cilantro, this recipe is a colorful feast for both the eyes and the palate. Ready in just 30 minutes, it’s a quick and customizable option, with dairy-free modifications included. Whether you're looking for a low-carb dinner idea or a satisfying lunch, this flavorful veggie chipotle bowl delivers big on taste and health!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 3 cups Cauliflower rice
• 1 large Bell pepper (any color), diced
• 1 medium Zucchini, diced
• 0.5 large Red onion, diced
• 1 cup Cherry tomatoes, halved
• 1 large Avocado, sliced
• 2 peppers Chipotle peppers in adobo sauce
• 0.25 cup Plain unsweetened Greek yogurt (or coconut yogurt for dairy-free)
• 2 tablespoons Lime juice, freshly squeezed
• 2 tablespoons Olive oil
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced bell pepper, zucchini, and red onion. Sauté for 5-7 minutes until the vegetables are tender but still have a slight crunch.

Step 2

In the same skillet, push the sautéed vegetables to one side and add the cauliflower rice. If needed, add an additional tablespoon of olive oil. Cook the cauliflower rice for 5 minutes or until it softens and starts to brown slightly. Season the mixture with cumin, paprika, salt, and black pepper, and stir everything together.

Step 3

To make the chipotle sauce, blend the chipotle peppers in adobo sauce, Greek yogurt, and lime juice in a blender or food processor until smooth. Taste and add salt if needed.

Step 4

Assemble the bowl: Start with a base of cauliflower rice and sautéed veggies. Top with halved cherry tomatoes, sliced avocado, and a drizzle of the chipotle sauce.

Step 5

Garnish with freshly chopped cilantro and serve immediately. Optionally, add a lime wedge on the side for extra zing.

Nutrition Facts

Serving size	(1344.7g)

Amount per serving	% Daily Value*
Calories	918.7

Total Fat 62.0g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 2mg	0%
Sodium 1634.6mg	0%
Total Carbohydrate 80.3g	0%
Dietary Fiber 34.0g	0%
Total Sugars 30.8g
Protein 25.2g	0%

Vitamin D 0IU	0%
Calcium 294.2mg	0%
Iron 8.5mg	0%
Potassium 3379.9mg	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: 56.9%

Protein: 10.3%

Carbs: 32.8%