Photo: Joseph Gonzalez
Southwestern Veggie Bowl
16 ingredients
10 min
1
openrecipes
A heaping bowl of fresh seasonal veggies, quinoa, and roasted sweet potatoes. The entire bowl gets a drizzle of chipotle-lime vinaigrette.
Estimated Nutrition (whole recipe, rough)
906
Calories
30g
Protein
30g
Fat
147g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Sweet Potato | 1 medium (114g) baked | 103 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Grape | 1/2 cup (76g) | 62 |
| Kale | 1 cup chopped (67g) | 33 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ⅓ cups FOR THE VEGGIE BOWL:
- ¼ cups Cooked Quinoa
- ¼ cups Grape Tomatoes, Halved
- ¼ cups Grilled Or Steamed Corn
- ⅓ cups Avocado Chunks
- ¼ cups Black Beans
- ¼ cups Diced Red Pepper
- ½ cups Diced Poblano Pepper
- ¼ cups Roasted Sweet Potato Chunks
- ¼ cups Chopped Kale
- ½ teaspoons FOR THE VINAIGRETTE:
- ¼ teaspoons Lime Juice
- ⅛ teaspoons Cumin
- 2 Tablespoons Coriander
- 1 teaspoon Smoked Paprika
- ⅓ cups Chipotle In Adobo
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes