Whole30 Veggie Chipotle Bowl

Loaded with smoky, roasted vegetables and a creamy, dairy-free chipotle cashew sauce, this Whole30 Veggie Chipotle Bowl is a vibrant, plant-based meal that's as wholesome as it is satisfying. Featuring perfectly spiced cauliflower rice, caramelized zucchini, red bell peppers, portobello mushrooms, and a medley of fresh toppings like sliced radishes, avocado, and cilantro, this bowl is bursting with flavor and texture. Ready in under an hour, it's an ideal clean-eating option for lunch or dinner. Whether you're following a Whole30 plan or simply looking for a nutrient-packed, gluten-free, and vegan-friendly recipe, this customizable chipotle bowl delivers bold, smoky flavors with every bite!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 head cauliflower
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 medium zucchini
• 1 large red bell pepper
• 1 medium red onion
• 2 large portobello mushrooms
• 1 cup raw cashews
• 1 pepper canned chipotle peppers in adobo
• 1 clove garlic
• 2 tablespoons lemon juice
• 0.5 cups water
• 1 large avocado
• 2 tablespoons cilantro
• 3 small radishes

Directions

Step 1

Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

Step 2

Cut the cauliflower into florets and pulse them in a food processor until they resemble rice. Spread the riced cauliflower onto one of the baking sheets and drizzle with 1 tablespoon of olive oil. Season with 1/2 teaspoon of paprika, 1/2 teaspoon of cumin, and a pinch of salt and pepper. Mix well and spread into an even layer.

Step 3

Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Remove the stems from the portobello mushrooms and slice them into thick strips. Spread these veggies on the second baking sheet.

Step 4

Drizzle the mixed vegetables with the remaining 2 tablespoons of olive oil and sprinkle with the remaining 1/2 teaspoon each of paprika, cumin, chili powder, salt, and pepper. Toss to coat evenly.

Step 5

Place both baking sheets in the oven and roast for 20-25 minutes, tossing halfway through, until the cauliflower is tender and the veggies are slightly caramelized.

Step 6

While the veggies are roasting, prepare the chipotle cashew cream. Soak the raw cashews in hot water for 10 minutes if they are not already softened. Drain the water and add the cashews to a blender along with 1 chipotle pepper, garlic clove, lemon juice, 1/2 cup of water, and a pinch of salt. Blend until smooth and creamy. Add more water if needed to reach the desired consistency.

Step 7

Thinly slice the radishes and dice the avocado. Chop the fresh cilantro.

Step 8

Assemble the bowls by dividing the cauliflower rice among four bowls. Top each with the roasted vegetables, sliced radishes, diced avocado, and a drizzle of chipotle cashew cream. Garnish with fresh cilantro.

Step 9

Serve immediately and enjoy your Whole30 Veggie Chipotle Bowl!

Nutrition Facts

Serving size	(2088.3g)

Amount per serving	% Daily Value*
Calories	1852.3

Total Fat 127.0g	0%
Saturated Fat 21.2g	0%
Polyunsaturated Fat 8.1g
Cholesterol 0mg	0%
Sodium 7522.3mg	0%
Total Carbohydrate 158.4g	0%
Dietary Fiber 47.0g	0%
Total Sugars 67.1g
Protein 53.6g	0%

Vitamin D 0.7IU	0%
Calcium 370.5mg	0%
Iron 17.8mg	0%
Potassium 6301.3mg	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: 57.4%

Protein: 10.8%

Carbs: 31.8%