Soy-Free Veggie Chipotle Bowl

Savor the vibrant, smoky flavors of this Soy-Free Veggie Chipotle Bowl, a hearty and wholesome meal packed with roasted sweet potatoes, bell peppers, zucchini, and protein-rich black beans. Perfect for plant-based eaters or anyone craving a nutrient-dense dish, this bowl is layered with fluffy quinoa and topped with a zesty chipotle sauce that's sweetened lightly with maple syrup and balanced with a hint of apple cider vinegar. Finished off with creamy avocado, fresh cilantro, and a splash of lime, this recipe is a balance of bold, smoky, and refreshing flavors. Quick and easy to make in under an hour, it’s the ultimate weeknight dinner or meal prep option, crafted entirely without soy. Healthy, gluten-free, and deeply satisfying, this chipotle bowl is a feast for both the eyes and the taste buds!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium, diced Sweet potato
• 1 large, diced Red bell pepper
• 1 medium, diced Zucchini
• 1 cup Corn kernels
• 1 15-ounce can, drained and rinsed Black beans
• 3 tablespoons, divided Olive oil
• 1 teaspoon, divided Salt
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 2 cups Cooked quinoa
• 1 large, diced Avocado
• 0.25 cup, chopped Fresh cilantro
• 1 large, sliced into wedges Lime
• 2 peppers, chopped finely Chipotle peppers in adobo sauce
• 2 cloves, minced Garlic
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Maple syrup
• 2 tablespoons Water

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large bowl, toss the diced sweet potatoes, red bell pepper, and zucchini with 2 tablespoons of olive oil, 0.5 teaspoon of salt, black pepper, smoked paprika, and ground cumin until well-coated.

Step 3

Spread the veggies evenly on a parchment-lined baking sheet and roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.

Step 4

While the veggies are roasting, prepare the chipotle sauce. In a small bowl, mix together the chopped chipotle peppers, minced garlic, apple cider vinegar, maple syrup, water, and the remaining 1 tablespoon of olive oil. Stir well to combine and set aside.

Step 5

Divide the cooked quinoa evenly among four serving bowls.

Step 6

Top each bowl with equal portions of roasted veggies, black beans, corn kernels, diced avocado, and fresh cilantro.

Step 7

Drizzle the chipotle sauce over each bowl to taste.

Step 8

Serve with lime wedges on the side for an extra burst of freshness. Enjoy!

Nutrition Facts

Serving size	(1989.2g)

Amount per serving	% Daily Value*
Calories	2143.0

Total Fat 98.4g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 11.2g
Cholesterol 7.8mg	0%
Sodium 6358.2mg	0%
Total Carbohydrate 277.9g	0%
Dietary Fiber 65.9g	0%
Total Sugars 58.4g
Protein 58.3g	0%

Vitamin D 0IU	0%
Calcium 476.5mg	0%
Iron 20.1mg	0%
Potassium 3714.1mg	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: 39.7%

Protein: 10.5%

Carbs: 49.8%