Low Sodium Veggie Chipotle Bowl

Packed with vibrant colors and bold, smoky flavors, this Low Sodium Veggie Chipotle Bowl is a nourishing, guilt-free twist on your favorite Tex-Mex classic. Made with hearty brown rice, cumin-spiced veggies, and no-salt-added black beans, this recipe is perfect for those looking to reduce sodium without sacrificing taste. A creamy avocado-lime topping and a sprinkle of fresh cilantro bring a refreshing balance to the warmth of chipotle powder and smoked paprika. Ready in just 40 minutes, this wholesome, plant-based meal is ideal for meal prep or a quick weeknight dinner. Serve it as a standalone dish or pair it with a side of fresh lime wedges for an extra citrus zing. Healthy, flavorful, and satisfying—this bowl is proof that low sodium can mean high flavor!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 cups Water
• 1 can Black beans (no salt added, rinsed and drained)
• 1 medium Red bell pepper
• 1 medium Yellow bell pepper
• 1 medium Zucchini
• 1 cup Corn kernels (fresh or no-salt-added frozen)
• 0.25 cup Fresh cilantro (chopped)
• 1 medium Avocado
• 1 tablespoon Fresh lime juice
• 2 tablespoons Olive oil
• 1 teaspoon Chipotle powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Smoked paprika
• 0.25 teaspoon Ground black pepper
• 2 cups Mixed greens (e.g., spinach or arugula)

Directions

Step 1

Rinse 1 cup of brown rice in cold water. In a medium pot, combine the rice with 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the rice is tender and the water is fully absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Step 2

While the rice is cooking, prepare the vegetables. Dice the red bell pepper, yellow bell pepper, and zucchini into bite-sized pieces.

Step 3

In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the diced bell peppers and zucchini. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender.

Step 4

Stir in 1 cup of corn kernels and 1 teaspoon of chipotle powder, 1 teaspoon of ground cumin, 0.5 teaspoon of garlic powder, 0.5 teaspoon of smoked paprika, and 0.25 teaspoon of ground black pepper. Cook for another 2-3 minutes until the spices are evenly distributed and fragrant.

Step 5

In a small bowl, mash one medium avocado with 1 tablespoon of fresh lime juice to create a creamy topping.

Step 6

To assemble the bowl, divide the cooked brown rice evenly into 4 serving bowls. Layer each bowl with a portion of sautéed vegetables, a handful of mixed greens, and 1/4 can of black beans.

Step 7

Top each bowl with a dollop of mashed avocado, a sprinkle of chopped fresh cilantro, and any additional lime juice, if desired.

Step 8

Serve immediately and enjoy your flavorful, low-sodium chipotle-inspired veggie bowl!

Nutrition Facts

Serving size	(2140.0g)

Amount per serving	% Daily Value*
Calories	1475.2

Total Fat 59.1g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 1979.9mg	0%
Total Carbohydrate 207.9g	0%
Dietary Fiber 53.8g	0%
Total Sugars 34.1g
Protein 48.6g	0%

Vitamin D 0IU	0%
Calcium 381.5mg	0%
Iron 14.5mg	0%
Potassium 3922.8mg	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: 34.1%

Protein: 12.5%

Carbs: 53.4%