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Low Sodium Maple Chipotle Harvest Vegetable Power Bowl

Low Sodium Maple Chipotle Harvest Vegetable Power Bowl

Christopher Lower
A bowl full of grilled and glazed Harvest Vegetables that will put you in an Autumn frame of mind
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Entree
Cuisine Vegetarian
Servings 4 servings
Calories 382 kcal

Ingredients
  

  • 1.5 Tbsp 1/2 Olive Oil
  • 2 cups Sweet Potatoes - cubed
  • 1 cup Carrots - cubed
  • 2 cups Red Potatoes - cubed
  • 1 cup Brussels Sprouts - fresh quartered
  • 2 cups Yellow Squash - cubed
  • 1 medium Onion Chopped
  • 1 Green Apple - cored and cubed pick a flavor if you don' like green
  • 2 Tbsp Apple Cider Vinegar
  • 1/4 cup Maple Syrup lowest sodium you can find
  • 1 Tbsp Ground Chipotle Pepper
  • Fresh Ground Black Pepper to taste
  • 1/4 cup Raisins Tart Cherries, Or Currants
  • 1/4 cup chopped Walnuts
  • 2 cups Brown Rice

Instructions
 

  • I use a Rice Cooker to cook the brown rice, and start it prior to grilling the veggies. You can cook it while the veggies grill, or before and keep it warm.
  • Dice, cube and chop veggies and apples place into a large mixing bowl
  • Toss veggies in the oil until coated
  • Add Vinegar, Chipotle, Black Pepper, and Maple Syrup and toss again to coat everything
  • Transfer Mix to a grill wok or grill safe roasting pan.
  • Grill veggies over medium high heat for 15-18 minutes until the edges get a little char. Stirring occasionally
  • Serve the grilled veggies over the rice in bowls and top with raisins (or other dried fruit) and walnuts.
  • Enjoy!

Nutrition

Serving: 1.5gCalories: 382kcalCarbohydrates: 77.3gProtein: 7.8gFat: 6.4gSaturated Fat: 0.7gPolyunsaturated Fat: 4.1gMonounsaturated Fat: 4.4gTrans Fat: 1gSodium: 39.4mgPotassium: 647.8mgFiber: 8.5gSugar: 20.7gVitamin A: 100IUVitamin C: 0.1mgCalcium: 16mgIron: 0.2mg
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