Southwestern Veggie Bowl
Veggies with a southwestern flair.
I bring you a bowl full of seasonal veggies. A super bowl, if you will. Not to be confused with the Super Bowl. According to Squirrel, we still have 2 more months until the start of football. Be patient, football fans, you’ll be watching tight little buns running up and down the field before you know it.
This is a super bowl (no caps). Allow me to fill you in on the deets. Basically, it’s a mixture of veggies–some roasted, some grilled, and some raw–grains, greens, legumes, and whatever else you have left over in your fridge that you need to get rid of before it dies and goes to food heaven.
I happened to have a bowl of roasted sweet potatoes dying in the fridge, along with some leftover grilled corn we made for dinner the other day, so I tossed them together and called it a southwestern veggie bowl.
The ingenious thing about this dish is that you can build your own bowl. BYOB?
One bowl. Infinite possibilities.
Let’s talk about the vinaigrette I made to drizzle over the veggies. I took my favorite pepper in the whole wide world–chipotle in adobo–and whisked it together with lime juice, cumin, coriander, smoked paprika, honey, and olive oil. It’s smoky and zesty with a touch of sweet. The vinaigrette pairs perfectly with the sweet potatoes. You’re going to love it!
You can use any combination of veggies, grains, and legumes you like. If you’re growing a garden, veggie bowls are the perfect opportunity to use your abundant harvest.
I expect to see a lot of veggie bowls in the future.
The healthy mixture of ingredients will fill you up and keep you fueled. One bowl and you’ll be powering through the day. If you want to add a little protein to your bowl, feel free to top it with a poached or hard-boiled egg.
I have a theory. If I make something healthy, I get to indulge in seconds, thirds even. I’m fairly certain that this is the general rule amongst food lovers.
Take the burrito bowl I had from Chipotle on Monday. I loaded it with veggies and brown rice. Healthy, right?
I thought so.
I figured it was only appropriate to consume the entire bowl… Because, well, it was healthy.
Go ahead, have seconds.
Southwestern Veggie Bowl
A mixture of seasonal veggies drizzled with a chipotle-lime vinaigrette.
Yield: 1 veggie bowl
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
For the bowl:
1/3 cup cooked quinoa
1/4 cup grape tomatoes
1/4 cup grilled or steamed corn
1/4 cup avocado
1/3 cup black beans
1/4 cup diced red pepper
1/4 cup diced poblano pepper
1/2 cup roasted sweet potato chunks
handful of kale
1/4 cup lime juice
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon smoked paprika
1-2 tablespoons chipotle in adobo (I like mine spicy)
1 teaspoon honey
1/3 cup extra-virgin olive oil
salt and pepper to taste
For the bowl: Place all of the veggies in a large bowl. Top with vinaigrette and a sprinkle of salt and pepper. Serve cold or warm.
Chipotle-Lime Vinaigrette: In a small bowl or large measuring cup, whisk together the first six ingredients. Slowly whisk in the olive oil until combined. Season with salt and pepper to taste.