Southwest Quinoa Power Bowl with Honey Lime Dressing
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
2 bowls
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Calories
435 kcal
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Course
Main Course
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Cuisine
Mexican-American Fusion
Southwest Quinoa Power Bowl with Honey Lime Dressing
Description
The Southwest Quinoa Power Bowl combines fluffy quinoa seasoned with adobo and salt, cooked until tender, with sautéed chunks of sweet potato and onion softened over medium heat. Sliced red bell peppers are added briefly to mellow their crunch. The quinoa and vegetables mix with rinsed black beans and kale massaged with olive oil to tenderize. Creamy avocado slices offer a contrasting texture. The honey lime dressing made from coconut milk, olive oil, freshly squeezed lime juice, honey, and seasoning contributes light acidity and subtle sweetness.
The bowl assembles by layering cooked quinoa, vegetables, beans, kale, and avocado, then drizzles with the dressing and optionally garnished with cilantro. This creates a flavor profile that is savory with a sweet and bright finish. The ingredients balance in texture from tender quinoa and sweet potatoes to crisp red peppers and creamy avocado.
The dressing can be varied by substituting Greek yogurt if dairy is acceptable. Leftover ingredients store well in airtight containers in the refrigerator for up to five days. The recipe yields a wholesome meal suitable for a vegetarian or plant-forward diet, with a moderate level of preparation for cooking the grains and vegetables separately.
Ingredients
For the bowls
- 1/2 cup quinoa uncooked
- 1/4 teaspoon adobo seasoning or a southwest flavor seasoning
- 1/4 teaspoon salt fine sea salt
- 2 teaspoons olive oil
- 1 sweet potato chopped, medium
- 1/4 cup onion chopped
- 1/2 cup black beans rinsed, canned
- 1 red bell pepper sliced, medium
- 1 avocado sliced, medium
- cilantro for garnish
- 2 cups curly kale massaged with olive oil (or your choice of greens)
Honey Lime Dressing
- 4 tablespoons coconut milk canned
- 1 teaspoon olive oil
- lime about 3 tablespoons, juice of 1
- 1 tablespoon honey or agave if strictly vegan, raw
- 1/8 teaspoon salt or more to taste, fine
Instructions
- COOK QUINOA: Rinse quinoa in fine mesh strainer and place in small pot of water with 1 1/2 cups of water. Allow pot to come to a boil, add in your seasoning and simmer for about 15 minutes, until quinoa is tender and water has mostly gone.
- COOK SWEET POTATOES: While the quinoa is cooking, cook your chopped sweet potato and onion in medium pan with olive oil. Add salt and pepper, or more seasoning if you wish. Cook on medium heat until tender, about 10-15 minutes. Option to add sliced bell peppers for about 5 minutes to soften.
- MAKE DRESSING: In a medium bowl whisk together all ingredients.
- ASSEMBLE BOWLS: Distribute quinoa, kale, potatoes and onions, black beans, bell pepper, and sliced avocado in bowls. Dress with honey lime dressing and garnish with cilantro if you wish, enjoy!
Notes
- Plain Greek yogurt can replace coconut milk in the dressing if dairy is preferred.
- Ingredients can be doubled to create a larger family-sized meal.
- Store any leftover cooked ingredients sealed in the refrigerator for up to five days.
- The honey lime dressing contains about 80 calories per serving with moderate fat and sugar content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2bowls
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 435kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 13g | 76% |
| Sodium | 727mg | 30% |
| Fiber | 15g | 60% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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