A filling plant based meal using simple whole foods and some adobo seasoning makes for one delicious Southwest Quinoa Power Bowl. Top with a homemade honey lime dressing and this bowl will be on repeat! Packed with protein and fiber.
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A Southwest Quinoa Power Bowl recipes that’s packed with veggies and flavor!
What is a Power Bowl?
Basically, it’s your perfect balance of protein, grains, veggies and fat. That’s what gives you the power to tackle just about anything – even tidying up!
I really like to pack in a TON of vegetables because plants are full of nutrition. And depending on your grains and dressing ingredients, this bowl can be made gluten and dairy-free!
Ingredients You’ll Need
The list of ingredients may look long here, but there are a few components this power bowl recipe – the bowl and the dressing.
Trust me, your effort will be worth it!
Power Bowl:
- quinoa
- favorite southwest seasoning (I used adobo)
- olive oil
- sweet potato
- onion
- black beans
- red bell pepper
- avocado
You can of course customize this bowl to your liking, using different vegetables, whatever you have on hand, make use of leftovers from taco night, etc.
Honey Lime Dressing:
This honey lime dressing is amazing and all you need are these simple ingredients:
- coconut milk (plain yogurt also works)
- honey (or agave if strictly vegan)
- lime
- olive oil
- sea salt
How to Make a Power Bowl
It’s super simple and another great idea for some meal prep! This makes the best thrown together, easy quick meal, especially if you have the sweet potatoes, onions and quinoa cooked beforehand.
Just a Few Simple Steps
- Make the quinoa and let cool.
- Prep the veggies.
- Make the dressing.
- Mix everything together.
While this recipe was made for about 2-3 servings, keep in mind you could easily double all the ingredients and have yourself a healthy, plant-based meal for a family of four or so.
Instant Pot Quinoa
I used my Instant Pot to prep the quinoa, which not only saves some time but now you get bonus points for the pot of quinoa not boiling over while attending to the veggies. Seriously I swear it happens every time and the Instant Pot saves me.
TO COOK: Place 1 cup rinsed quinoa in Instant Pot with 1 1/2 cups water or broth. Cook on high for one minute, natural release pressure for 10 minutes. Unlock lid, stir and done!
Looking for a Crockpot option? Try this slow cooker quinoa recipe I found!
Ways to Enjoy
You can eat this power bowl chilled if you’ve made it ahead of time.
You can also warm it up before eating it.
It would also make a great filler for tacos, or added into a bowl of greens for more of a quinoa bowl recipe.
If you’re looking for additional protein, adding some cooked tempeh, shredded chicken, or this Blackened Salmon would be amazing! And this chicken birria would add so much flavor, too.
Storing
Quinoa power bowls are one of my go-to healthy meal prep recipes because they last a full week in the fridge. The dressing can be mixed in or stored separately.
This recipe keeps best refrigerated in an airtight container in the fridge, and used within 7 days.
I hope you enjoy this Southwest Quinoa Power Bowl as much as we did!
Let me know if you make this recipe by leaving a comment and review here on the blog! I love seeing what you’ve made. Xx Ashley
Southwest Quinoa Power Bowl with Honey Lime Dressing
Ingredients
For the bowls
- 1/2 cup uncooked quinoa
- 1/4 teaspoon adobo seasoning, or a southwest flavor seasoning
- 1/4 teaspoon fine sea salt
- 2 teaspoons olive oil
- 1 medium sweet potato, chopped
- 1/4 cup onion, chopped
- 1/2 cup canned black beans, rinsed
- 1 medium red bell pepper, sliced
- 1 medium avocado, sliced
- cilantro for garnish
- 2 cups curly kale, massaged with olive oil (or your choice of greens)
Honey Lime Dressing
- 4 tablespoons canned coconut milk*
- 1 teaspoon olive oil
- juice of 1 lime, about 3 tablespoons
- 1 tablespoon raw honey, or agave if strictly vegan
- 1/8 teaspoon fine salt, or more to taste
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!
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