Southwest Bowl
This sweet, smoky, spicy vegan Southwest Bowl will satisfy your Southwest food cravings without having to travel to the Southwest!
Servings: 6
Calories: 178kcal
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.
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
