This sweet, smoky, spicy vegan Southwestern Buddha Bowl will satisfy your Southwest food cravings without having to travel to the Southwest!
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 Buddha bowl with my chipotle dressing. 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 Mexican Inspired Recipes You May Enjoy
- Cornmeal Baked Avocado Tacos
- Spinach, Tofu, and Pine Nut Enchiladas
- Teriyaki Tofu and Pineapple Tostadas with Sriracha Hummus
- Vegan Taquitos with Green Chiles
Southwestern Buddha Bowl
This Southwestern bowl is a healthy versatile meal. Include the veggies listed or swap them out for your favorites.
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This is the brand of chipotle in adobo I buy. It doesn’t have wheat like some other brands.
Southwestern Buddha Bowl
Ingredients
Roasted vegetables
- 1 1/2 cups sliced sweet potato
- 1 1/2 cups zucchini and yellow squash
- 3/4 cup sliced red pepper
- 3/4 cup sliced red onion
- drizzle of olive oil
- salt and pepper
- pinch of oregano
Quinoa
- 1/2 cup quinoa
- 1 cup water
Maple chipotle black beans
- 15 ounce can black beans
- 1/4 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°.
- 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° 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.
- Bowls: Place spinach, quinoa, roasted vegetables, and maple chipotle black beans in bowls. Drizzle chipotle dressing on top.
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
kage2015 says
I agree still need a hot meal, just not a heavy meal. Looks perfect.
Willow Moon says
Thanks Kage!
Marlynn Jayme Schotland says
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! 🙂
Willow Moon says
Thanks Marlynn! Wow! I didn’t know that Portland got that hot! I’ve only visited in the Fall.
Sophia Reed says
What a healthy and fulfilling meal.
Willow Moon says
Thanks Sophia!
Heather with WELLFITandFED says
That looks so darn good! I love a bowl that is laid out really nicely. This looks gorgeous with all the different colours!
Willow Moon says
Thanks Heather!
Ashleigh says
This is a great recipe, thank you for sharing! I can’t wait to try it!!
Ashley says
Yum! This looks delicious and healthy!
xo Ashley
Joanna says
It has been extremely hot here… Hi from Scottsdale! But, I do love summer squash:) this looks delicious!
Willow Moon says
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.)
Ruthie Ridley says
This looks yummy! The colors of this dish are beautiful!
Willow Moon says
Thanks Ruthie!
Natalie says
The maple chipotle black beans and chipotle sauce have both become a staple in my house. Thanks for the recipe!
Willow Moon says
Thanks Natalie!