Southwestern Veggie Bowl

• FOR THE VEGGIE BOWL:
• 1/3 cups Cooked Quinoa
• 1/4 cups Grape Tomatoes, Halved
• 1/4 cups Grilled Or Steamed Corn
• 1/4 cups Avocado Chunks
• 1/3 cups Black Beans
• 1/4 cups Diced Red Pepper
• 1/4 cups Diced Poblano Pepper
• 1/2 cups Roasted Sweet Potato Chunks
• 1/4 cups Chopped Kale
• FOR THE VINAIGRETTE:
• 1/4 cups Lime Juice
• 1/2 teaspoons Cumin
• 1/4 teaspoons Coriander
• 1/8 teaspoons Smoked Paprika
• 2 Tablespoons Chipotle In Adobo
• 1 teaspoon Honey
• 1/3 cups Olive Oil
• Salt And Pepper

1. For the bowl:
2. Place all of the veggies in a large bowl. Top with vinaigrette and a sprinkle of salt and pepper. Serve cold or warm.
3. For the chipotle-lime vinaigrette:
4. In a small bowl or large measuring cup, whisk together the lime juice, cumin, coriander, smoked paprika, chipotle, and honey. Slowly whisk in the olive oil until combined. Season with salt and pepper to taste.

veggie bowl, quinoa, ubc, ubc, ubc, black beans, ubc, ubc, roasted sweet, ubc, vinaigrette, ubc, cumin, ubc, paprika, honey, olive oil, salt

Taken from tastykitchen.com/recipes/salads/southwestern-veggie-bowl/ (may not work)