Vegan Chipotle Bowl

Vegan Chipotle Bowl

Vegan Chipotle Bowl

This hearty plant-based sweet potato bowl is full of antioxidant-rich vegetables and finished with an herby cilantro-agave dressing.

Vegan Chipotle Bowl

Vegan Chipotle Bowl Ingredients:

  • 4 cooked sweet potatoes, peel removed
  • 1/2 tsp ground cumin
  • 1/4 tsp chipotle powder
  • 1/4 tsp sea salt
  • 1 tbsp olive oil
  • 4 cups shredded raw kale
  • 1/2 cup black beans, drained
  • 1/2 cup fire roasted corn, thawed 

For Cilantro Agave Dressing 

  • 1/3 cup olive oil
  • 1/3 cup cilantro
  • 1/4 cup fresh lime juice
  • 1 tbsp agave nectar
  • 1/2 tsp minced garlic
  • 1/4 tsp sea salt

For Topping

  • 1/2 cup chopped tomatoes
  • 1/4 cup finely chopped red onion
  • 2 tbsp pumpkin seeds

Vegan Chipotle Bowl

Vegan Chipotle Bowl

Vegan Chipotle Bowl

Vegan Chipotle Bowl

Vegan Chipotle Bowl

Vegan Chipotle Bowl

Vegan Chipotle Bowl

This hearty plant-based sweet potato bowl is full of antioxidant-rich vegetables and finished with an herby cilantro-agave dressing.
Prep Time: 8 minutes
Cook Time: 10 minutes
Total Time: 18 minutes
Course: dinner, Lunch, Main Course
Cuisine: American
Keyword: gluten free, plant based, vegan, vegetarian
Servings: 4 meals
Calories: 554kcal
Author: Meal Prep on Fleek

Ingredients

  • 4 crockpot sweet potatoes peel removed
  • 1/2 tsp ground cumin
  • 1/4 tsp chipotle powder
  • 1/4 tsp sea salt
  • 1 tbsp olive oil
  • 4 cups shredded raw kale
  • 1/2 cup black beans drained
  • 1/2 cup fire roasted corn thawed

For Cilantro Agave Dressing

  • 1/3 cup olive oil
  • 1/3 cup cilantro
  • 1/4 cup fresh lime juice
  • 1 tbsp agave nectar
  • 1/2 tsp minced garlic
  • 1/4 tsp sea salt

For Topping

  • 1/2 cup chopped tomatoes
  • 1/4 cup finely chopped red onion
  • 2 tbsp pumpkin seeds

Instructions

  • Combine ingredients for cilantro agave dressing in a blender and blend until smooth. Divide between 4 small sauce cups.
  • Combine sweet potatoes, chipotle powder, cumin and 1/4 teaspoon of sea salt in a medium mixing bowl. Stir well to combine. Divide sweet potato mixture between 4 black MPOF containers.
  • Heat 1 tablespoon of olive oil over medium heat in a medium skillet. Add kale and sauté for 3 minutes. Stir in corn and black beans and cook 4-5 minutes longer to heat corn through. Top sweet potatoes with kale mixture. Sprinkle tomato, red onion and pumpkin seeds on top. Place 1 small cup of dressing in each container. Drizzle with sauce before serving.

Nutrition

Calories: 554kcal | Carbohydrates: 71g | Protein: 16g | Fat: 25g | Sodium: 482mg | Fiber: 13g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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