Fiesta Nourish Bowl with Honey Chipotle Sauce

One of the easiest ways to include more whole plants in your diet is to include Nourish Bowls into your weekly menu. 

Nourish Bowls focus on including many different veggies so you are eating a rainbow of different colors. Those different colors in vegetables are from the phytonutrients. Those phytonutrients help us lose weight and prevent chronic disease.  You will feel amazing when you start to eat Nourish Bowls. 

To help get you started, I am sharing one of my favorite Nourish Bowl recipes .... my Fiesta Nourish Bowl with Honey Chipotle Sauce.  Be sure to let me know if you try it! 


Fiesta Nourish Bowl with Honey Chipotle Sauce

Serves 2



1 cup basmati rice (cooked)

6 cups mixed greens

½ cup onions (diced)

2 cloves garlic (minced)

1 small sweet potato (diced very small)

15 oz can black beans (rinsed & drained)

2 cups fire roasted corn (frozen) **

½  teaspoon salt

1 teaspoon cumin

1 teaspoon chili powder

1 tablespoon olive oil

2 tablespoons jalapenos (chopped) (from a jar)

8 cherry tomatoes 

1 cup cabbage (shredded)


½ cup raw cashews **

½ cup onion (diced)

1 clove garlic (leave whole)

½ teaspoon chipotle pepper flakes **

¼ cup apple cider vinegar

¼ cup water

2 tablespoons honey

1/2 teaspoon salt



  • Cook rice according to package directions.  Set aside.
  • Combine onions, garlic, sweet potatoes, black beans, salt, cumin, chili powder, and olive oil in a large bowl. Spread mixture on a parchment-lined sheet pan and cook in the oven for 20 minutes at 375 degrees. Be sure your sweet potatoes are small or they will take too long to cook.
  • Defrost corn if using frozen.
  • Add all sauce ingredients to a blender & blend on high until creamy.
  • Divide greens into 2 large bowls. 
  • In each bowl, scoop 1/2 cup of cooked rice onto greens, top with 2 cups of  the cooked vegetable mixture, add chopped jalapeños  add cherry tomatoes, shredded cabbage and drizzle 2-3 tablespoons of sauce over mixture.
  • Adjust salt and pepper to your liking.
  • Serve with fresh fruit.



Add-in options: sliced avocado.

Can swap basmati rice for another rice.  I’ve only tested recipe with Basmati.

You can usually find corn that is already fire roasted in the freezer section of the store. If not, just use regular frozen corn.

You can swap cashews with raw pumpkin seeds.

If you do not have a high speed blender to blend the sauce then replace cashews with cashew butter.

Use more chipotle pepper flakes in the sauce if you want it to be spicy. This can be found in most grocery stores with other spices. 

You will have leftovers of the veggie/bean mix that you can store in the fridge for up to 7 days.


If you are interested in learning more about nutrition and herbs for women in midlife then I invite you to come join us for any of our virtual programs. We'd love to have you join us. 





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