This sweet, smoky, spicy vegan Southwest Bowl will satisfy your Southwest food cravings without having to travel to the Southwest!
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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
- 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
- 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
Step 1: Rinse quinoa thoroughly and place in a saucepan with water. Bring to a boil.
Step 2: Reduce to a simmer and cook for 10-15 minutes.
Step 3: Place veggies in a baking dish. Drizzle olive oil on top. Sprinkle salt, pepper, and oregano on top.
Step 4: Roast until tender.
Step 5: Place maple syrup, black beans, vegetable broth, tamari, and chipotle in a skillet.
Step 6: Cook until the liquid cooks down.
Step 7: In bowls layer, spinach, roasted veggies, maple chipotle black beans, and quinoa. Drizzle chipotle dressing on top.
👩🏻🍳 Recipe FAQs
This vegan Southwest bowl has quinoa, maple chipotle black beans, spinach, roasted vegetables, and a chipotle sauce.
Other Vegan Mexican-Inspired Recipes
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
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
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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!
Ruthie Ridley says
This looks yummy! The colors of this dish are beautiful!
Willow Moon says
Thanks Ruthie!
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.)
Ashley says
Yum! This looks delicious and healthy!
xo Ashley
Ashleigh says
This is a great recipe, thank you for sharing! I can't wait to try it!!
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!
Sophia Reed says
What a healthy and fulfilling meal.
Willow Moon says
Thanks Sophia!
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.
kage2015 says
I agree still need a hot meal, just not a heavy meal. Looks perfect.
Willow Moon says
Thanks Kage!