Chipotle Nourish Bowl

Name: Chipotle Nourish Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1/4 cup plus 1 tablespoon chopped Chipotle Peppers, divided; 2 tablespoons chopped thyme; 2 tablespoons Honey; 2 teaspoons Garlic Powder; 2 tablespoons Extra Virgin Olive Oil; 1½ cups trimmed and halved Brussels sprouts; 2 red peppers, chopped; 1 cup Garbanzo Beans, drained and rinsed; 1/2 head cauliflower, chopped into florets; 3 cups chopped kale, firmly packed; 1/3 cup Hummus; 1 lime, juiced; 2 tablespoons water; 1/2 cup Brown Rice, prepared; 1 green onion, sliced; 2 tablespoons chopped parsley; 1 avocado, sliced; ground Salt to taste; ground black papper to taste

6 steps

Prep:10minCook:20min

Flavor and nutrition rarely appear in the same dish, but we have a great way to combine them in one bowl. Check out our recipe for the Chipotle Nourish Bowl, a delicious and nutritious meal that will awaken your taste buds with its smoky and spicy flavors. Packed with wholesome ingredients, this nourish bowl is easy to make and perfect for a satisfying meal that can be enjoyed any time of the day. To create this flavorful bowl, you'll need a variety of fresh and vibrant ingredients. Begin by combining chopped chipotle peppers, thyme, honey, garlic powder and extra virgin olive oil in a small bowl, stirring them together to create a rich and spicy marinade. Next, prepare the vegetables by trimming and halving brussels sprouts, chopping red peppers, draining and rinsing garbanzo beans, and chopping cauliflower into florets. In separate bowls, toss each vegetable with a tablespoon of the chipotle marinade, ensuring they are thoroughly coated. Then, arrange the vegetables in a single layer on a lined baking sheet, and roast them in a preheated oven at 450°f for 15 minutes, or until they are golden brown and tender, releasing their natural flavors and aromas. While the vegetables are roasting, whisk together the remaining chipotle peppers, spicy hummus, lime juice and water to create a zesty and creamy dressing that will complement the roasted vegetables perfectly. Once the vegetables are roasted, it's time to assemble the nourish bowls. Divide the roasted vegetables and cooked brown rice into two separate bowls, creating distinct sections for each ingredient to shine. Drizzle the reserved dressing over the ingredients. Garnish the bowls with sliced green onions, chopped parsley and creamy avocado slices, adding a touch of freshness and color. Season the nourish bowls with ground sea salt and peppercorn to taste, allowing you to customize the seasoning to your preference. The chipotle nourish bowl is a versatile dish that can be enjoyed as a hearty lunch or dinner option, providing a well-rounded and balanced mea

Updated at: Mon, 17 Jun 2024 19:20:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories651.2 kcal (33%)

Total Fat30.5 g (44%)

Carbs84.7 g (33%)

Sugars30.5 g (34%)

Protein20.5 g (41%)

Sodium819.6 mg (41%)

Fiber23.3 g (83%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

¼ cupChipotle Peppers

chopped, divided

2 tablespoonsthyme

chopped

2 tablespoonshoney

2 teaspoonsgarlic powder

2 tablespoonsextra virgin olive oil

1 ½ cupsBrussels sprouts

trimmed and halved

2red peppers

chopped

1 cupGarbanzo Beans

drained and rinsed

0.5 headcauliflower

chopped into florets

3 cupskale

chopped, firmly packed

⅓ cuphummus

1lime juiced

2 tablespoonswater

2 tablespoonsparsley

Instructions

Step 1

Heat oven to 450°.

Step 2

In a small bowl, combine 1/4 cup chipotle peppers, thyme, honey, garlic powder and olive oil. Stir to combine.

Step 3

Place Brussels sprouts in a separate bowl and toss with 1 tablespoon chipotle mixture. Arrange Brussels sprouts in a single layer on foil lined baking sheet. In the same bowl, repeat this process for red peppers, garbanzo beans, cauliflower and kale adding 1 tablespoon of chipotle mixture to each ingredient separately, toss to coat completely. Arrange each ingredient separately in a single layer on baking sheet.

Step 4

Place baking sheet in oven and roast for 15 minutes or until all vegetables are golden brown and tender.

Step 5

For the dressing, whisk together remaining 1 tablespoon chipotle peppers, hummus, lime juice and water; reserve.

Step 6

Assemble the bowls by dividing roasted vegetables and brown rice into two separate bowls, each ingredient should have their own separate space. Drizzle reserved dressing over ingredients and garnish each bowl with green onions, parsley and avocado. Season to taste with salt and pepper.

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