Chipotle Veggie Power Bowl

  • Author: Kalee
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 10 1x



  • 1 medium acorn squash, cut in half
  • 5 cups low sodium chicken or vegetable broth
  • 2 cups uncooked brown rice, rinsed
  • 1 Tablespoon minced garlic
  • 2 teaspoons onion powder
  • 1/21 1/2 chipotle pepper, minced*
  • 1 Tablespoon adobo sauce (from a can of chipotle peppers in adobo sauce)
  • 6 ounce can tomato paste
  • 3 Tablespoons chili powder
  • 1 teaspoon cumin
  • Salt to taste
  • 2 (15oz) cans black beans, drained and rinsed
  • 3 cups kale, chopped
  • Guacamole, for serving


  1. Preheat oven to 400 degrees F. Place acorn squash on foil lined baking sheet, flesh side down, and roast for 35-45 minutes, until flesh is soft and mushy. You can do this earlier in the day, or the day before. Scoop out the cooked squash and puree it in a blender or food processor.
  2. Bring broth to a boil and add rice, garlic, onion powder, chipotle pepper, and adobo sauce. Lower heat, cover, and simmer for 35-40 minutes, until rice is cooked. Stir in squash, beans, kale, tomato paste, chili powder, and cumin. Add 1/2 cup water, and salt to taste. Simmer for another 10 minutes uncovered, or until kale is softened and the liquid is evaporated. Top with guacamole, and enjoy!


*If you like it spicy, add more chipotle pepper, and likewise if you don’t like alot of heat, add less!

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