Sugar-Free Veggie Chipotle Bowl

Bursting with bold flavors and vibrant colors, this Sugar-Free Veggie Chipotle Bowl is a wholesome plant-based masterpiece that’s as satisfying as it is nutritious. Featuring a hearty base of fluffy quinoa, this bowl is packed with roasted sweet potatoes, zucchini, and bell peppers seasoned to perfection with smoky cumin and paprika. Topped with black beans, tender corn kernels, creamy avocado, and a zesty homemade chipotle dressing, it’s the ultimate guilt-free comfort food. Perfect as a sugar-free, gluten-free dinner or lunch, this recipe comes together in just 40 minutes, making it an ideal choice for busy weeknights. Garnished with fresh cilantro, each bite offers a delightful combination of textures and bold Southwestern-inspired flavors.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 large sweet potato
• 1 medium zucchini
• 1 large red bell pepper
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 1 cup black beans
• 1 cup corn kernels
• 1 large avocado
• 2 tablespoons lime juice
• 1 teaspoon chipotle chili powder
• 3 tablespoons plain unsweetened almond yogurt
• 2 tablespoons cilantro leaves

Directions

Step 1

Rinse 1 cup of quinoa under cold water to remove any bitterness. Add it to a medium pot with 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Fluff with a fork and set aside.

Step 2

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 3

Peel and dice 1 large sweet potato into small cubes. Slice 1 medium zucchini and 1 large red bell pepper into bite-sized pieces. Toss the vegetables with 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of paprika, and 1/2 teaspoon of sea salt.

Step 4

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the oven for 20–25 minutes, turning halfway through, until tender and slightly caramelized.

Step 5

While the vegetables are roasting, drain and rinse 1 cup of black beans and set them aside. If using fresh corn, cook 1 cup of kernels in a small pot of boiling water for 3–4 minutes, then drain. If using frozen corn, ensure it is thawed and cooked as necessary. Set aside.

Step 6

To make the chipotle dressing, whisk together 2 tablespoons of lime juice, 1 teaspoon of chipotle chili powder, 1 tablespoon of olive oil, and 3 tablespoons of plain unsweetened almond yogurt in a small bowl until smooth.

Step 7

Slice 1 large avocado into thin slices or cubes.

Step 8

To assemble the bowl, divide the cooked quinoa evenly among 4 bowls. Top each bowl with roasted vegetables, black beans, corn, and avocado slices.

Step 9

Drizzle the chipotle dressing evenly over the bowls. Garnish with 2 tablespoons of chopped fresh cilantro leaves.

Step 10

Serve immediately and enjoy your sugar-free veggie chipotle bowl!

Nutrition Facts

Serving size	(1916.3g)

Amount per serving	% Daily Value*
Calories	1935.3

Total Fat 97.6g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 10.1g
Cholesterol 5.4mg	0%
Sodium 6504.4mg	0%
Total Carbohydrate 229.6g	0%
Dietary Fiber 39.0g	0%
Total Sugars 43.9g
Protein 51.2g	0%

Vitamin D 0IU	0%
Calcium 334.2mg	0%
Iron 15.1mg	0%
Potassium 3063.7mg	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: 43.9%

Protein: 10.2%

Carbs: 45.9%