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    Home » Recipes » Mexican Inspired

    Modified: Apr 3, 2025 · Published: Jun 9, 2016 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Southwest Bowl

    Jump to Recipe Pin

    This sweet, smoky, spicy vegan Southwest Bowl will satisfy your Southwest food cravings without having to travel to the Southwest!

    Southwest Bowl in a wood bowl.

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    ⭐️⭐️⭐️⭐️⭐️

    "The maple chipotle black beans and chipotle sauce have both become a staple in my house. Thanks for the recipe! - Natalie"

    Even though it has been scorching hot here in Tucson, Arizona, I still like to eat a good hot meal. (Maybe it's because I am crazy, or maybe it's because my body temperature is a bit off.)

    Since summer squash and zucchini are readily available, I thought I would include them in a Southwestern Buddha Bowl. This meal is really easy to throw together: pop the vegetables in the oven to roast, whip up some dressing, and make the quinoa.

    I paired this vegan Southwest Bowl with my chipotle Southwest sauce. It is one that I eat a lot. I love anything spicy, and chipotle has not only heat but a wonderful smoky flavor as well.

    For the black beans, I added sweet and spicy flavors to balance out the bowl. I made them with maple syrup and chipotle, which go fabulously together.

    Other recipes to try are my Edamame Bowl with Quinoa and my Peanut Tofu Noodle Bowl recipe.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 🔪 Instructions
    • 👩🏻‍🍳 Recipe FAQs
    • Other Vegan Mexican-Inspired Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It is sweet and spicy, with maple chipotle black beans and a spicy smoky chipotle sauce.
    • It is a healthy hearty meal.
    • It is customizable. Swap out the quinoa for rice and use your favorite veggies.

    🧾 Ingredients

    Ingredients on a cutting board with labels.
    Ingredients on a cutting board with labels.
    • Roasted vegetables: I used sweet potato, zucchini, yellow squash, red bell pepper, and red onion.
    • Olive oil: For cooking the veggies.
    • Salt and pepper: Enhances flavors and adds flavor. I like to use sea salt.
    • Oregano: To enhance the flavors of the veggies.
    • Quinoa: I like to buy quinoa in bulk so that I get the exact amount I need and to save money. Make sure to thoroughly rinse the quinoa. You could also use rice, millet, or pasta.
    • Black beans: I used canned black beans. You could also use pinto beans or chickpeas.
    • Vegetable broth: I used low-sodium vegetable broth because I like to control the amount of sodium.
    • Chipotle: You can use crushed chipotle, chipotle powder, or chipotle in adobo sauce.
    • Maple syrup: Adds a sweet maple flavor. You could also use agave syrup, but I prefer the maple flavor of maple syrup.
    • Tamari: I used low-sodium gluten-free tamari because I like to control the amount of sodium.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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    🔪 Instructions

    Quinoa in a pot with boiling water.

    Step 1: Rinse quinoa thoroughly and place in a saucepan with water. Bring to a boil.

    Cooked quinoa in a saucepan.

    Step 2: Reduce to a simmer and cook for 10-15 minutes.

    Sliced veggies in a baking dish.

    Step 3: Place veggies in a baking dish. Drizzle olive oil on top. Sprinkle salt, pepper, and oregano on top.

    Baked veggies in a baking dish.

    Step 4: Roast until tender.

    Black beans, maple syrup, vegetable broth, tamari, and chipotle in a skillet.

    Step 5: Place maple syrup, black beans, vegetable broth, tamari, and chipotle in a skillet.

    Cooked black bean mixture in a skillet.

    Step 6: Cook until the liquid cooks down.

    Southwest Bowl in a wood bowl.

    Step 7: In bowls layer, spinach, roasted veggies, maple chipotle black beans, and quinoa. Drizzle chipotle dressing on top.

    👩🏻‍🍳 Recipe FAQs

    What is in a Southwest bowl?

    This vegan Southwest bowl has quinoa, maple chipotle black beans, spinach, roasted vegetables, and a chipotle sauce.

    Other Vegan Mexican-Inspired Recipes

    • Cornmeal Baked Avocado Tacos on a plate.
      Cornmeal Baked Avocado Tacos
    • Spinach, Tofu, and Pine Nut Enchiladas
      Vegan Enchiladas Verdes with Spinach and Tofu
    • Vegan Taquitos with Green Chiles on a plate.
      Vegan Taquitos with Green Chiles
    • Vegan Enchilada Tortilla Pizza
      Vegan Enchilada Tortilla Pizza

    If you tried this Southwest Bowl Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    This Southwest bowl is a healthy versatile meal. Include the veggies listed or swap them out for your favorites.

    📋 Recipe

    Southwest Bowl in a wood bowl.
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    5 from 2 votes

    Southwest Bowl

    This sweet, smoky, spicy vegan Southwest Bowl will satisfy your Southwest food cravings without having to travel to the Southwest!
    Course Main Course
    Cuisine Mexican inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 10 minutes minutes
    Cook Time 45 minutes minutes
    Total Time 55 minutes minutes
    Servings 6
    Calories 178kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • Baking dish

    Ingredients

    Roasted vegetables

    • 1 ½ cups sliced sweet potato
    • 1 ½ cups zucchini and yellow squash
    • ¾ cup sliced red pepper
    • ¾ cup sliced red onion
    • Drizzle of olive oil
    • Salt and pepper
    • Pinch of oregano

    Quinoa

    • ½ cup quinoa
    • 1 cup water

    Maple chipotle black beans

    • 15 ounce can black beans drained and rinsed
    • ¼ cup low sodium vegetable broth
    • 2 teaspoons crushed chipotle pepper or 2 chipotle in adobo sauce
    • 4 teaspoons maple syrup
    • 2 teaspoons low sodium gluten free tamari

    For bowls

    • Chipotle dressing
    • 3 cups spinach

    Instructions

    • Preheat oven to 450°F.

    Quinoa

    • Rinse quinoa thoroughly. Place water and quinoa in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed, about 10-15 minutes.

    Roasted Vegetables

    • Place sliced vegetables in a baking dish. Drizzle olive oil over vegetables. Sprinkle salt, pepper, and oregano on top. Roast at 450°F for 15-20 minutes*, or vegetables are cooked through and browned.

    Maple Chipotle Black Beans

    • Place black beans, vegetable broth, chipotle, maple syrup, and tamari in a pan. Cook on medium heat until liquid is dissolved, about 10 minutes.

    Bowls

    • Place spinach, quinoa, roasted vegetables, and maple chipotle black beans in bowls. Drizzle chipotle dressing on top.

    Notes

    Roasting time depends on how thick you cut the vegetables.
    The individual components in this recipe will last about 5 days in airtight containers in the fridge.

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    Nutrition

    Calories: 178kcal | Carbohydrates: 34g | Protein: 7g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 486mg | Potassium: 599mg | Fiber: 8g | Sugar: 6g | Vitamin A: 6775IU | Vitamin C: 34.2mg | Calcium: 66mg | Iron: 2.8mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Mexican Inspired

    • Bean and Mexican Cauliflower Rice Burrito on a cutting board.
      Bean and Mexican Cauliflower Rice Burritos
    • Mexican Cauliflower Rice in a bowl with lime wedges.
      Mexican Cauliflower Rice
    • Mango Habanero Salsa on a plate with tortilla chips.
      Mango Habanero Salsa
    • Vegan Black Bean Jicama Tacos
      Vegan Black Bean Jicama Tacos

    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

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      Recipe Rating




    1. Natalie says

      July 08, 2018 at 12:34 pm

      The maple chipotle black beans and chipotle sauce have both become a staple in my house. Thanks for the recipe!5 stars

      Reply
      • Willow Moon says

        July 10, 2018 at 1:55 pm

        Thanks Natalie!

        Reply
    2. Ruthie Ridley says

      June 11, 2016 at 10:47 pm

      This looks yummy! The colors of this dish are beautiful!

      Reply
      • Willow Moon says

        June 14, 2016 at 4:40 pm

        Thanks Ruthie!

        Reply
    3. Joanna says

      June 11, 2016 at 2:38 pm

      It has been extremely hot here... Hi from Scottsdale! But, I do love summer squash:) this looks delicious!

      Reply
      • Willow Moon says

        June 11, 2016 at 4:50 pm

        So you know exactly what I am talking about! At least it's a dry heat. I cannot deal with wet heat. (It's like a sauna compared to steam room.)

        Reply
    4. Ashley says

      June 11, 2016 at 1:57 pm

      Yum! This looks delicious and healthy!

      xo Ashley

      Reply
    5. Ashleigh says

      June 11, 2016 at 12:16 am

      This is a great recipe, thank you for sharing! I can't wait to try it!!

      Reply
    6. Heather with WELLFITandFED says

      June 10, 2016 at 9:02 pm

      That looks so darn good! I love a bowl that is laid out really nicely. This looks gorgeous with all the different colours!

      Reply
      • Willow Moon says

        June 11, 2016 at 4:46 pm

        Thanks Heather!

        Reply
    7. Sophia Reed says

      June 10, 2016 at 2:46 pm

      What a healthy and fulfilling meal.

      Reply
      • Willow Moon says

        June 11, 2016 at 4:44 pm

        Thanks Sophia!

        Reply
    8. Marlynn Jayme Schotland says

      June 10, 2016 at 10:54 am

      What a vibrant, beautiful dish! I also like to eat hot food on hot days sometimes too. Although I'm sure it doesn't get nearly as hot here in Portland, OR as it does in Arizona, we already had 100 degree temperatures last week. I would still make and enjoy this dish in that heat! 🙂

      Reply
      • Willow Moon says

        June 11, 2016 at 4:43 pm

        Thanks Marlynn! Wow! I didn't know that Portland got that hot! I've only visited in the Fall.

        Reply
    9. kage2015 says

      June 10, 2016 at 8:27 am

      I agree still need a hot meal, just not a heavy meal. Looks perfect.

      Reply
      • Willow Moon says

        June 11, 2016 at 4:42 pm

        Thanks Kage!

        Reply

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