High Protein Veggie Chipotle Bowl

Packed with bold smoky flavors and a powerhouse of plant-based protein, this High Protein Veggie Chipotle Bowl is the ultimate healthy and satisfying meal. Featuring fluffy quinoa as the base, it's layered with fiber-rich black beans, chickpeas, sweet corn, sautéed red bell peppers, and cherry tomatoes for a medley of colors and textures. A zesty chipotle dressing made with chipotle peppers, tomato paste, and warm spices takes the flavor to the next level, while creamy avocado slices and a squeeze of fresh lime add a refreshing finishing touch. Topped with vibrant baby spinach and a sprinkle of fresh cilantro, this protein-loaded recipe is perfect for meal prep, quick lunch bowls, or a wholesome weeknight dinner. Ready in just 40 minutes, it’s a plant-based delight that’s sure to keep you energized and satisfied! Keywords: High protein veggie bowl, chipotle quinoa bowl, vegan meal, plant-based recipe, healthy dinner.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup (uncooked) Quinoa
• 2 cups Water or vegetable broth
• 1 can (15 oz), rinsed and drained Black beans
• 1 can (15 oz), rinsed and drained Chickpeas
• 1 cup Sweet corn
• 1 cup, halved Cherry tomatoes
• 1 medium, diced Red bell pepper
• 2 cups Baby spinach
• 1 large, sliced Avocado
• 1 whole, cut into wedges Lime
• 1 tablespoon Chipotle peppers in adobo sauce
• 1 tablespoon Tomato paste
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons, chopped Fresh cilantro

Directions

Step 1

Rinse the quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine the quinoa and 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Set aside.

Step 2

In a small bowl, mix the chipotle peppers in adobo sauce, tomato paste, paprika, ground cumin, and 1 tablespoon of olive oil to create a chipotle dressing. Stir until smooth and set aside.

Step 3

In a large skillet over medium heat, add the sweet corn and diced red bell pepper. Sauté for 5 minutes, stirring occasionally, until the vegetables are slightly caramelized. Season with a pinch of salt and pepper.

Step 4

To assemble the Chipotle Bowls, divide the cooked quinoa evenly into four serving bowls.

Step 5

Top each bowl with equal portions of black beans, chickpeas, sautéed corn and red bell pepper, cherry tomato halves, and baby spinach.

Step 6

Add a few slices of avocado to each bowl and drizzle the prepared chipotle dressing over the top.

Step 7

Garnish with fresh cilantro and a lime wedge for squeezing over the bowl just before eating.

Step 8

Serve immediately and enjoy!

Nutrition Facts

Serving size	2337.3 grams (2337.3g)

Amount per serving	% Daily Value*
Calories	2355

Total Fat 73.40g	94%
Saturated Fat 7.80g	39%
Polyunsaturated Fat 5.00g
Cholesterol 0mg	0%
Sodium 5981mg	260%
Total Carbohydrate 346.60g	126%
Dietary Fiber 81.30g	290%
Total Sugars 46.00g
Protein 98.40g	197%

Vitamin D 0IU	0%
Calcium 620mg	48%
Iron 31mg	169%
Potassium 3781mg	80%

*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: 27.1%

Protein: 16.1%

Carbs: 56.8%