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Roasted Veggie Quinoa Chilli

An Ayurvedic, vegan take on the traditional Mexican chilli. Made with quinoa and roasted veggies, it’s easier to digest than the classical bean and meat version. I love it with avocado, cilantro, and chipotle sauce. It will satisfy all of your Mexican food cravings!

I love Mexican food, but I usually don’t order it at restaurants because of two reasons. The first one is that there are not many vegetarian options, and the second reason is that sometimes I find the food too spicy.

So that’s why I came out with an Ayurvedic version of Mexican chilli, completely plant-based and gentle with our digestive system.

I love this dish because it’s both vegan and bean-free, while most of the vegetarian chillis are not. Sometimes beans are difficult to digest, especially for Vatas, so here I switch them for quinoa to increase the protein. The addition of cumin and smoked paprika give it that Mexican enchilada flavour without making it too spicy. Hence, it is a recipe perfect for Vata and Kaphas, since it’s warm and easy to digest.

And as it is not spicy, Pittas can also enjoy it occasionally. Just reduce or omit peppers, garlic, onion, and chilli, and add more carrots, zucchini, spinach, and other Pitta pacifying veggies.

If you liked this recipe please, don't forget to share it, leave a comment and post a picture on Instagram, tagging me as @iambelemgarcia and with the hashtag #ThisTulaLife. I'd love to see the result!


Roasted Veggie Quinoa Chilli


Serves 4

1 c quinoa

1 1/2 c water

1 c tomato sauce

1 medium zucchini, eggplant, red pepper, and onion

2 carrots

2 garlic cloves

1/2 tsp smoked paprika

1/2 tsp cumin

1/8 tsp chilli powder or cayenne pepper (optional)


1 avocado

Tortilla chips

Chipotle sauce

Sour cream, or yogurt (regular or vegan)

Fresh cilantro


  1. Preheat the oven at 180ºC (325 F).

  2. Cut all vegetables (except the garlic) in cubes and slice the onion.

  3. Arrange all the veggies in a baking tray and place it in the oven. Wrap the whole garlic cloves in foil and add them to the tray. Bake it for 30 minutes, or until tender, flipping the veggies halftime.

  4. In the meantime, wash and rinse the quinoa. Cover it with 1 1/2 water in a pan and bring it to a boil, until water is absorbed and it is fluffy and cooked.

  5. Transfer both the veggies and quinoa to a pan along with the tomato sauce, spices, and salt. Adjust seasonings to taste.

  6. Let it simmer until flavours are well combined.

  7. Serve it hot and garnished with tortilla chips, avocado, Chipotle sauce, fresh cilantro, and sour cream.


You can use any grain or vegetable of your choice. Just keep in mind that you might have to adjust the water and/or the cooking time.

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