Smoky Chipotle Lime Roasted Veggie Bowl with Quinoa

Quick Recipe Version (TL;DR)

• Yield: 4 hearty bowls
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 cup dry quinoa or long-grain rice + 2 cups water or broth, 1/2 tsp salt
• 2 cups sweet potato cubes (about 1 medium), 2 cups cauliflower florets
• 1 red bell pepper, 1 yellow or orange bell pepper, 1 small red onion, 1 medium zucchini
• 3 tbsp olive oil, 2 tbsp fresh lime juice
• 1 tbsp adobo sauce from canned chipotles or 1.5 tsp chipotle chili powder
• 1 tsp smoked paprika, 1 tsp ground cumin, 2 cloves garlic (minced), 2 tsp honey or maple syrup
• 1 tsp kosher salt, 1/2 tsp black pepper
• 1 can (15 oz) black beans, drained and rinsed; 1/2 cup corn kernels
• 1 avocado, 1/4 cup chopped cilantro, lime wedges
• Optional chipotle-lime drizzle: 1/2 cup Greek yogurt or sour cream, 1 tbsp lime juice, 1–2 tsp adobo sauce

Do This

• 1) Preheat oven to 425°F (220°C). Line a large baking sheet with parchment.
• 2) Cook 1 cup quinoa or rice in 2 cups water or broth with 1/2 tsp salt; cover and keep warm.
• 3) Whisk olive oil, lime juice, adobo or chipotle powder, smoked paprika, cumin, garlic, honey, salt, and pepper.
• 4) Toss sweet potato, cauliflower, peppers, onion, and zucchini with the chipotle-lime mixture. Spread on baking sheet.
• 5) Roast 25–30 minutes, flipping once, until veggies are tender with charred edges.
• 6) Stir together yogurt or sour cream, lime juice, and adobo for a drizzle; thin with a splash of water if needed. Warm black beans and corn.
• 7) Build bowls: grains on the bottom, then beans, corn, roasted veggies, avocado, cilantro, lime wedges, and chipotle-lime drizzle.

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Why You’ll Love This Recipe

• Big, bold smoky-spicy flavor from chipotle, lime, and roasted veggies.
• Flexible base: use quinoa or rice, plus your favorite vegetables.
• Meal-prep friendly: keeps well and reheats beautifully for lunches.
• Nourishing and satisfying, with plant-based protein from beans and plenty of fiber.

Grocery List

• Produce: Sweet potato, cauliflower, red bell pepper, yellow or orange bell pepper, red onion, zucchini, garlic, limes, avocado, cilantro, green onions (optional), fresh corn (or frozen/canned), optional jalapeño (for extra heat).
• Dairy: Plain Greek yogurt or sour cream, optional cotija or feta cheese.
• Pantry: Quinoa or long-grain rice, canned black beans, canned chipotle peppers in adobo (or chipotle chili powder), smoked paprika, ground cumin, olive oil, honey or maple syrup, salt, black pepper, roasted pepitas (pumpkin seeds, optional).

Full Ingredients

For the Grain Base

• 1 cup dry quinoa or 1 cup dry long-grain rice (white or brown), rinsed
• 2 cups water or low-sodium vegetable broth (or as package directs)
• 1/2 tsp kosher salt

For the Chipotle-Lime Roasted Veggies

• 2 cups peeled 1/2-inch sweet potato cubes (about 1 medium sweet potato, 10–12 oz)
• 2 cups cauliflower florets (about 1/2 medium head, 8 oz)
• 1 red bell pepper, seeded and sliced into strips
• 1 yellow or orange bell pepper, seeded and sliced into strips
• 1 small red onion, peeled and cut into 1/2-inch wedges
• 1 medium zucchini, sliced into 1/2-inch half-moons

For the Chipotle-Lime Seasoning

• 3 tbsp olive oil
• 2 tbsp fresh lime juice (about 1 large lime)
• 1 tbsp adobo sauce from canned chipotle peppers
  
  or 1.5 tsp chipotle chili powder (adjust to taste)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 2 tsp honey or maple syrup
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the Chipotle-Lime Drizzle (Optional but Recommended)

• 1/2 cup plain Greek yogurt or sour cream
• 1 tbsp fresh lime juice
• 1–2 tsp adobo sauce from canned chipotles
  
  or 1/2–1 tsp chipotle chili powder (to taste)
• 1–2 tbsp water, to thin to drizzling consistency
• Pinch of salt

For Serving and Garnish

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned and drained)
• 1 avocado, sliced or diced
• 1/4 cup chopped fresh cilantro
• 2 green onions, thinly sliced (optional)
• 1/4 cup roasted pepitas (pumpkin seeds, optional, for crunch)
• 1/4 cup crumbled cotija or feta cheese (optional)
• Lime wedges, for serving

Step-by-Step Instructions

Step 1: Cook the Quinoa or Rice

In a medium saucepan, combine the rinsed quinoa or rice, 2 cups of water or broth, and 1/2 teaspoon of kosher salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover tightly with a lid, and simmer.

For quinoa, cook for about 15 minutes, until the liquid is absorbed and the grains look fluffy with visible little tails. For white rice, cook about 15–18 minutes; for brown rice, about 30–35 minutes or as package directs.

When done, remove from heat and let stand, covered, for 5 minutes. Then fluff with a fork, cover again to keep warm, and set aside.

Step 2: Preheat the Oven and Prepare the Vegetables

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.

While the oven heats, prep the vegetables: peel and cube the sweet potato into 1/2-inch pieces, cut the cauliflower into bite-sized florets, slice the bell peppers into strips, cut the red onion into wedges, and slice the zucchini into 1/2-inch half-moons. Try to keep everything roughly the same size so it roasts evenly.

Place all the prepared vegetables into a large mixing bowl.

Step 3: Make the Chipotle-Lime Seasoning

In a small bowl or liquid measuring cup, whisk together the olive oil, lime juice, adobo sauce or chipotle chili powder, smoked paprika, ground cumin, minced garlic, honey or maple syrup, kosher salt, and black pepper.

Taste a tiny dab of the mixture with a clean spoon. If you prefer more heat, add a little extra adobo sauce or chipotle powder. If it tastes too spicy, you can mellow it with another teaspoon of honey or a splash more olive oil.

Step 4: Toss and Roast the Vegetables

Pour the chipotle-lime seasoning over the bowl of mixed vegetables. Use a large spoon or your hands to toss until every piece is thoroughly coated and glossy. Take a minute to really work the seasoning in; this is where the flavor happens.

Spread the vegetables onto the prepared baking sheet in a single layer. Avoid crowding; if they are piled up, they will steam instead of roast. Use two pans if needed.

Roast in the preheated 425°F (220°C) oven for 25–30 minutes, stirring and flipping the vegetables halfway through. They are done when the sweet potatoes are tender and the edges of the veggies are nicely browned and a little charred in spots.

Step 5: Make the Chipotle-Lime Drizzle

While the vegetables roast, make the drizzle. In a small bowl, stir together the Greek yogurt or sour cream, lime juice, and adobo sauce or chipotle chili powder. Add a pinch of salt.

Whisk until smooth, then add 1–2 tablespoons of water, a little at a time, until it reaches a pourable, drizzly consistency. Taste and adjust: more adobo for spice, more lime for brightness, or a bit more salt if needed. Set aside.

Step 6: Warm the Beans and Corn, Prep Garnishes

Place the drained and rinsed black beans and corn in a small saucepan with a tablespoon of water. Warm over low heat for 3–5 minutes, just until heated through. Alternatively, you can microwave them in a covered bowl for about 1–2 minutes.

While they warm, chop the cilantro, slice the green onions (if using), dice or slice the avocado, and crumble the cotija or feta cheese if you are using it. Cut extra limes into wedges for squeezing over the finished bowls.

Step 7: Assemble the Smoky Chipotle-Lime Veggie Bowls

To build each bowl, start with a generous scoop of warm quinoa or rice in the bottom.

Top with a portion of the roasted chipotle-lime vegetables, then add a spoonful or two of the warm black beans and corn. Arrange avocado slices or chunks on top. Sprinkle with chopped cilantro, green onions, pepitas, and crumbled cheese if using.

Finish with a good drizzle of the chipotle-lime yogurt sauce and an extra squeeze of fresh lime over everything. Serve immediately while warm, with extra sauce and lime wedges on the side.

Pro Tips

• Spread the veggies out. For deep, smoky-roasted flavor and caramelized edges, give the vegetables plenty of space on the baking sheet. If they are crowded, use two pans.
• Adjust the heat level. Chipotle can be quite spicy. Start with less adobo sauce or chipotle powder, taste your seasoning, and add more only if you want extra kick.
• Use broth for extra flavor. Cooking your quinoa or rice in vegetable broth instead of water adds a subtle savory base that pairs well with the smoky veggies.
• Keep toppings simple or go big. At minimum, add avocado and a squeeze of lime; for a more loaded bowl, include beans, corn, pepitas, and cheese.
• Meal prep friendly. Roast extra veggies and cook a larger batch of grains so you can assemble fast bowls for the next few days.

Variations

• Sheet Pan Protein Boost: Add drained chickpeas or firm tofu cubes to the pan with the vegetables (tossed in a bit of the chipotle-lime seasoning) for even more plant-based protein.
• Low-Carb Version: Swap the quinoa or rice for cauliflower rice or a bed of shredded cabbage and lettuce. Warm the cauliflower rice lightly in a skillet before serving.
• Extra-Smoky Ranch-Style: Add 1/2 teaspoon of liquid smoke to the seasoning and stir a tablespoon of finely chopped cilantro into the yogurt drizzle for a ranch-like twist.

Storage & Make-Ahead

Store cooked grains, roasted vegetables, and beans/corn in separate airtight containers in the refrigerator for up to 4 days. The chipotle-lime drizzle will keep for about 4 days as well; it may thicken slightly, so thin with a splash of water or lime juice before serving.

For meal prep, portion grains, beans, corn, and roasted veggies into individual containers. Keep avocado, fresh herbs, cheese, pepitas, and the drizzle separate and add them just before eating so everything tastes fresh. Reheat the bowls (without avocado or yogurt sauce) in the microwave for 1–2 minutes, then top with your fresh garnishes.

Nutrition (per serving)

Approximate values for 1 of 4 bowls (with quinoa, black beans, corn, avocado, pepitas, and yogurt drizzle; without cheese): about 520 calories, 16 g protein, 70 g carbohydrates, 19 g fat, 11 g fiber, and 850 mg sodium. Exact values will vary based on your specific ingredients and portion sizes.