Vegan Veggie Chipotle Bowl

Dive into the bold, smoky flavors of this Vegan Veggie Chipotle Bowl, a vibrant, plant-based meal that's as nutritious as it is delicious! Featuring a hearty base of fluffy brown rice topped with sautéed bell peppers, zucchini, sweet corn, and black beans, this recipe is seasoned to perfection with chipotle chili powder, smoked paprika, and cumin for a spicy kick. Fresh avocado, zesty lime, and a sprinkle of cilantro provide a refreshing contrast to the savory veggies, while a dollop of salsa ties it all together. Ready in just under an hour, this easy-to-make bowl is perfect for meal prep or a quick, wholesome dinner. Packed with protein, fiber, and loads of flavor, it’s a go-to for anyone craving a satisfying vegan delight.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup brown rice
• 2 cups water
• 2 tablespoons olive oil
• 1 medium red bell pepper
• 1 medium zucchini
• 1 medium red onion
• 1 cup corn kernels
• 1.5 teaspoons chipotle chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 can black beans
• 1 medium lime
• 2 tablespoons cilantro
• 1 medium avocado
• 0.5 cup salsa (store-bought or homemade)
• 1 teaspoon salt
• 0.5 teaspoon pepper

Directions

Step 1

Rinse the brown rice under cold water and combine it with the 2 cups of water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for about 30–35 minutes until the water is absorbed. Remove from heat and fluff with a fork.

Step 2

While the rice is cooking, prepare the veggies. Dice the red bell pepper, zucchini, and red onion into bite-size pieces. Drain and rinse the black beans if using canned.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 2–3 minutes until softened.

Step 4

Add the red bell pepper, zucchini, and corn kernels to the skillet. Sprinkle with chipotle chili powder, smoked paprika, ground cumin, salt, and pepper. Stir to evenly coat the veggies and cook for 6–8 minutes until tender but slightly crisp.

Step 5

Heat the black beans in a small saucepan over low heat for 5–7 minutes. Squeeze half the lime over the beans for added flavor.

Step 6

Prepare the garnishes. Chop the cilantro, and dice the avocado. Slice the remaining lime into wedges.

Step 7

Assemble the bowls. Start with a base of cooked brown rice, then add a portion of the chipotle veggies, black beans, and salsa. Top with diced avocado, cilantro, and a lime wedge.

Step 8

Serve the Vegan Veggie Chipotle Bowl immediately and enjoy!

Nutrition Facts

Serving size	(2077.0g)

Amount per serving	% Daily Value*
Calories	1445.9

Total Fat 59.8g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 6401.1mg	0%
Total Carbohydrate 202.9g	0%
Dietary Fiber 51.5g	0%
Total Sugars 46.1g
Protein 43.6g	0%

Vitamin D 0IU	0%
Calcium 405.6mg	0%
Iron 13.4mg	0%
Potassium 2636.0mg	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: 35.3%

Protein: 11.4%

Carbs: 53.2%