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.
*Don't forget to come back and leave your feedback and star rating.
Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
This is the brand of chipotle in adobo I buy. It doesn't have wheat like some other brands.
Southwestern Buddha Bowl
- 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
- ½ cup quinoa
- 1 cup water
Maple chipotle black beans
- 15 ounce can black beans
- 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
- chipotle dressing
- 3 cups spinach
- 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.