This easy chipotle veggie bowl will become your favorite weekday lunch. Roasted veggies, cilantro lime quinoa, and a creamy chipotle sauce make this bowl a super fun and healthy way to get your veggies in!
In a saucepan, mix together the ingredients for the quinoa and heat on medium high. Cook for 20 – 30 minutes, or until liquid is absorbed. Fluff the quinoa with a fork.
While the quinoa is cooking, toss the sweet potatoes with the oil and place on a baking sheet. Roast for 15 minutes, then flip the potatoes. Add the remaining ingredients for roasting and rose for an additional 15 – 20 minutes, flipping halfway through.
Add the corn and half the water to a small saucepan. Add the black beans, remaining water, garlic, cumin, bay leaf, lime juice, and salt into another small saucepan. Cover and heat both for about 5 minutes. Remove the bay leaf from the beans and drain both the corn and beans.
Make the chipotle sauce by adding all the ingredients to a blender and blending until smooth and creamy.
Add the cooked quinoa and veggies to a bowl. Top with avocado and the chipotle sauce. Serve hot, warm, or cold.