When everyone in the test kitchen agrees that a new recipe will be in the dinner rotation, it’s a winner! this sincere And nutritious The chili bowl is inspired by the Chipotle Chili Bowl at Harlow’s in Portland. We love them, and we love this bowl!
Not only that plant based Food full of fiber and protein — it’s also easy to put together and perfect for meal prep! Let us show you how it’s done!
this EPIC The vegetarian bowl starts with smoky chipotle black pepper made with onions, bell peppers, garlic, spices, chipotle peppers, broth, and the main ingredient: black beans!
While it’s cooking, you have time to prepare a batch of your favorite grain (we recommend quinoa or brown rice), mix up the cashew jalapeño sauce, and whip up a quick kale salad by massaging it with lime juice, maple syrup, and olive oil.
It’s a few moving parts, but they’re arranged in an ideal order to make the recipe approachable and worth the effort! All that’s left is to combine the ingredients in the bowl and top with optional sliced avocado and fresh cilantro.
We hope you like this bowl! This is:
sincere
nutritious
smoky
Super satisfying
Rich in fiber (25+ grams per serving!).
And so delicious!
This is the perfect meal when you want something tasty yet nutritious. Bonus? The chili, grain (quinoa or rice), and cashew sauce can all be made days ahead, making it perfect for meal prep!
More nutritious vegan grain bowls
Let us know if you try this recipe! Leave a comment, rate and don’t forget to @ tag a photominimalistbaker on Instagram. Cheers, friends!
serving 4 (bowl)
KALE
- 1 small bundle Kale, stalked and chopped (1 small bundle yields ~6 cups or 150 grams)
- 2-3 tablespoon Lemon juice (yields 1 small lime ~ 2-3 tablespoons)
- 2 teaspoon Maple syrup
- 2 teaspoon olive oil
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Chili: Prepare chipotle black pepper using this recipe.
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Grains: While the chili is cooking, prepare the quinoa (or brown rice).
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Sauce: While the beans are cooking, prepare the jalapeño cashew sauce.
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KALE: Add chopped kale to a large mixing bowl and top with lime juice, maple syrup and olive oil. Then massage it with clean hands for about 1 minute so that it softens and it blends in with the flavor.
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To serve, divide the peppers, seeds and massaged kale among serving bowls and garnish with avocado and/or cilantro (both optional). Drizzle with jalapeño cashew sauce. Depending on your choice of portion size and proportions, there may be leftover sauce and chili.
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Leftovers will keep separately in the fridge for up to 3-4 days. Peppers and grains are freezer friendly for up to 1 month.
*The chili, grains, and sauce can all be made in advance, making this recipe very meal prep-friendly!
*Nutrition information is a rough estimate based on two-thirds chili (we like to freeze any extra servings), half jalapeño cashew sauce (great on tacos, enchiladas, and more), and less where range is given.
Worship: 1 bhajana Calories: 584 Sugars: 91 g Protein: 25.8 g Fat: 14.6 g Saturated Fat: 2.2 g Polyunsaturated Fats: 4 g Monounsaturated Fat: 7.4 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 619 mg Potassium: 1440 mg Fiber: 25.4 g Sugar: 11.6 g Vitamin A: 613 IU Vitamin C: 76 mg Calcium: 273 mg Iron: 8.4 mg