Paleo Veggie Chipotle Bowl
Satisfy your cravings with this vibrant and nutrient-packed Paleo Veggie Chipotle Bowl, a wholesome twist on a beloved classic. This colorful recipe features roasted cauliflower rice seasoned with smoky spices, a medley of caramelized zucchini, bell pepper, red onion, and portobello mushrooms, and optional chipotle-infused shredded chicken for added protein. Topped with creamy avocado, fresh cherry tomatoes, zesty cilantro, and a squeeze of lime, this bowl is bursting with flavor and texture in every bite. Paleo-friendly, gluten-free, and loaded with veggies, it’s perfect for meal prep or a quick weeknight dinner. Customize it to suit your dietary needs and enjoy a hearty, satisfying meal that doesn’t compromise on taste or health!
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Ingredients
- 1 head cauliflower
- 2 tablespoons avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 medium, diced zucchini
- 1 large, diced red bell pepper
- 1 medium, diced red onion
- 2 large, diced portobello mushroom caps
- 1 cup (optional if keeping vegetarian) cooked, shredded chicken breast
- 2 peppers, minced chipotle peppers in adobo (ensure sugar-free for Paleo compliance)
- 1 large, sliced avocado
- 1 cup, halved cherry tomatoes
- 0.25 cup, chopped fresh cilantro
- 1 large, cut into wedges lime
Directions
Step 1
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
Step 2
Trim the cauliflower and pulse in a food processor until it resembles rice. Spread the cauliflower rice on one of the baking sheets.
Step 3
Drizzle 1 tablespoon of avocado oil over the cauliflower rice, then sprinkle half of the smoked paprika, chili powder, ground cumin, sea salt, and black pepper. Toss to coat evenly and spread into an even layer.
Step 4
On the second baking sheet, add the diced zucchini, bell pepper, red onion, and portobello mushroom. Drizzle with the remaining 1 tablespoon of avocado oil and season with the remaining spices. Toss to evenly coat the vegetables.
Step 5
Place both baking sheets in the preheated oven. Roast the cauliflower rice for 15-20 minutes or until tender, stirring halfway through. Roast the vegetables for 20-25 minutes, also stirring halfway or until they are caramelized and golden.
Step 6
While the vegetables and cauliflower rice are roasting, if using chicken, reheat your cooked and shredded chicken in a skillet over medium heat with the minced chipotle peppers in adobo. Stir to coat the chicken well and heat through for about 5 minutes.
Step 7
Once the cauliflower rice and vegetables are cooked, assemble your Paleo Veggie Chipotle Bowls. Start with a base of cauliflower rice, then top with the roasted vegetables. Add the chipotle chicken (if using).
Step 8
Garnish each bowl with sliced avocado, cherry tomatoes, fresh cilantro, and a lime wedge. Squeeze lime juice over the bowl before serving for added flavor.
Step 9
Serve immediately and enjoy your flavorful, Paleo-friendly meal!
Nutrition Facts
| Serving size | (2255.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1493.2 |
| Total Fat 71.6g | 0% |
| Saturated Fat 12.3g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 211.9mg | 0% |
| Sodium 7417.6mg | 0% |
| Total Carbohydrate 130.4g | 0% |
| Dietary Fiber 44.6g | 0% |
| Total Sugars 61.9g | |
| Protein 103.8g | 0% |
| Vitamin D 14.0IU | 0% |
| Calcium 380.9mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 6171.6mg | 0% |
Source of Calories