Description
A hearty and flavorful chipotle quinoa vegan bowl packed with black beans, kale, and smoky spices. Perfect for batch cooking and plant-based meal prep.
Ingredients
Scale
- 1 tbsp olive oil (or ¼ cup vegetable broth for oil-free option)
- 1 white or yellow onion, chopped
- 1 poblano pepper, chopped
- 1 red or green bell pepper, chopped and seeded
- 8–10 oz button mushrooms, sliced
- 4 cloves garlic, minced
- 3 chipotle peppers in adobo sauce (with sauce) — use 2 for milder heat
- ½ tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp salt
- 1 cup dry quinoa, rinsed
- 3 cups cooked black beans (or 2 x 15-oz cans, rinsed)
- 28 oz canned diced tomatoes (with juices)
- 4 cups vegetable broth
- 1 cup water
- 1 bunch curly kale, chopped
- 2 tbsp freshly squeezed lime juice
- Vegan sour cream (optional, for topping)
Instructions
- In a large pot over medium heat, heat the olive oil or broth.
- Add onion, poblano, bell pepper, and mushrooms. Sauté for 10 minutes until soft.
- Stir in garlic and cook for 1 minute.
- Add chipotle peppers, paprika, cumin, and salt. Mix well.
- Pour in quinoa, black beans, tomatoes (with juice), broth, and water. Stir and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes.
- Add chopped kale, cover again, and cook for another 10 minutes until tender.
- Stir in lime juice and adjust seasoning as needed.
- Serve hot with vegan sour cream on top, if desired.
Notes
This chipotle quinoa bowl is ideal for meal prep. It stores well in the fridge for 4–5 days or can be frozen for up to 2 months. Adjust the number of chipotle peppers to control heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One Pot, Simmer
- Cuisine: Mexican-Inspired, Vegan
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 390
- Sugar: 6g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 13g
- Protein: 17g
- Cholesterol: 0mg