One of the things I love most about cooking is finding ways to make a single dish that works for everyone — whether they eat fully plant-based or enjoy a little grilled protein on the side. This healthy bowl is one of those go-to meals that’s endlessly adaptable, nourishing, and full of flavor.
This healthy bowl recipe starts with a flavorful vegan base of roasted and grilled vegetables topped with a smoky chipotle sauce. It’s an easy, customizable meal that’s perfect for mixed-diet families — plant-based eaters can enjoy the veggie bowl as is, while others can add grilled chicken or shrimp for extra protein.
Serve it for meal prep, lunch, or a quick weeknight dinner. With simple ingredients and bold flavors, this dish is the perfect balance of healthy, flexible, and satisfying.
Ingredients
This recipe serves 3-4 People
- 2 Ears of Corn
- 2 medium zucchinis, sliced lengthwise in half
- 1 Large garnet yam, cut into round ½ inch slices
- 2 cups of sliced shitake mushrooms
- 1 large red or yellow bell pepper
- 1 bunch of asparagus
- Avocado oil
- Coconut aminos
- Sesame seeds
- Salt
- Coconut sugar
- Cinnamon
- Steamed rice (brown or white) or mixed greens for the base
Optional Protein – Grilled Chicken or Shrimp with Mediterranean Herb Marinade
- 2 large skinless/boneless chicken breasts or 1 pound of large shrimp
- 1 cup Italian parsley, finely chopped
- 4 cloves garlic minced
- 1/3 cup olive oil
- 3 Tbsp red wine vinegar
- ½ tsp dried oregano
- 1 tsp sea salt
- ¼ tsp ground black pepper
Ingredients for Chipotle sauce
- ½ cup of Coconut plain yogurt (I like COCOJUNE or COCOYO)
- ¼ cup of vegan mayonnaise (I like Follow Your Heart Avocado Oil Veganaise)
- 1 clove garlic, minced
- 1 tablespoon honey
- 1 chipotle pepper (use canned chipotles in adobo sauce)
- 1 ½ teaspoons lime juice
- ½ tsp salt
- ¼ teaspoon ground pepper
Instructions
- Heat the grill. While the grill is heating, wash all the vegetables. Slice the zucchini and the bell pepper lengthwise in half and place on a cookie sheet. Trim the asparagus and place on the cookie sheet. Shuck corn and place on cookie sheet. Drizzle avocado oil on the vegetables and sprinkle sea salt. Place vegetables on the grill and cook until soft. Set aside.
- Preheat oven to 425 degrees. Slice the yam into ½ inch rounds and place in a medium bowl. Drizzle avocado oil and then transfer to a cookie sheet. Sprinkle with sea salt, coconut sugar (optional but I do this!) and cinnamon. Bake in the oven for 15 to 20 minutes or until soft and slightly browned. I suggest flipping the slices over halfway through cooking so that both sides are evenly browned.
- Slice the shitake mushrooms and sauté them in a large fry pan with a tablespoon of avocado oil. Once juices start to release, add 1 tablespoon of coconut aminos (or tamari or gluten free soy sauce) and sprinkle with some sea salt and sesame seeds. Cook until soft.
- If you are adding protein to the dish. Prepare the marinade first by whisking the parsley, garlic, olive oil, vinegar, oregano, salt and pepper together and then add to the raw chicken or shrimp. When I grill chicken, I usually slice the large chicken breasts in half, so they cook faster and absorb more of the marinade. Grill the marinaded shrimp or chicken.
- For the Chipotle sauce, place all the ingredients into a food processor or a blender and blend until smooth. Adjust with more salt if needed.
- Assemble the bowls with rice or greens on the bottom of your bowls and then top with all the vegetables, protein if you are adding, and a drizzle of the chipotle sauce. Enjoy!
