A filling plant-based meal using simple whole foods and some adobo seasoning makes for one delicious Southwest Quinoa Power Bowl. Top with a healthy, homemade honey lime dressing and this bowl will be on repeat! Packed with protein and fiber, plus gluten-free, and dairy-free friendly.
Southwest Quinoa Power Bowl
What you need for the power bowl
- quinoa
- favorite southwest seasoning (I used adobo)
- olive oil
- sweet potato
- onion
- black beans
- red bell pepper
- avocado (duh)
Honey Lime Dressing
- coconut milk (plain yogurt also works)
- honey (or agave if strictly vegan)
- lime
- olive oil
It’s super simple and another great idea for some meal prep! This would make the best thrown together, easy quick meal if you had your sweet potatoes & onions and quinoa cooked before hand.
Plus this healthy honey lime dressing is DELISH. I kind of wanted to drink it… but I refrained so I could take this shot, obvi.
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.
Meatless Monday, anyone?!
The dressing really takes this bowl over the top. I love the creamy lime flavor all stirred in 😀
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
How to Make…
Southwest Quinoa Power Bowl with Honey Lime Dressing
A filling plant-based meal using simple whole foods and some adobo seasoning makes for one delicious Southwest Quinoa Power Bowl. Top with a healthy, homemade honey lime dressing and this bowl will be on repeat! Packed with protein and fiber, plus gluten-free, and dairy-free friendly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 bowls 1x
- Scale:
Ingredients
For the bowls
- 1/2 cup quinoa
- 1/4 tsp adobo seasoning (or a southwest flavor seasoning)
- 1/4 tsp salt
- 2 tsp 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
Honey Lime Dressing
- 2 TBS canned coconut milk*
- 1 TBS water
- 1 tsp olive oil
- juice of 1 lime, about 3 TBS
- 1 TBS raw honey (or agave if strictly vegan)
- 1/8 tsp 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.
- MAKE DRESSING: In a medium bowl whisk together all ingredients
- ASSEMBLE BOWLS: Distribute quinoa, 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!
Recipes Notes:
*can sub plain greek yogurt for coconut milk if not dairy-free. Feel free to double ingredients for full-sized family meal! Store any leftover ingredients in airtight container in fridge up to 5 days.
Nutrition does not include dressing.
Honey Lime Dressing= 80 calories, 3 grams of fat, 12 grams of carbs, 9 grams of sugar.
Nutrition Information:
- Serving Size: 1 bowl
- Calories: 435
- Sugar: 8
- Sodium: 727mg
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 13g
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 15
- Protein: 13
- Cholesterol: 0mg
Have a great weekend peeps! I’ll be (finally) working on actually packing and cleaning. KIND of sort of have to do that now… it’ll be my last real weekend here! Eeekk
REAL TALK:
- If you love Whole Foods… how do you not let it take all of your money?? I need someone to come shop with me and tell me “No, Ashley. Put those DOWN. No, you may not buy all 15 flavors of GT’s kombucha today.”
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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Vicky says
Hi. Are you referring to canned coconut milk for the dressing or in the container like an almond milk? Thanks.
Vicky says
Hi. Are you referring to canned coconut milk for the dressing or from a carton, like an almond milk? Thanks.
Ashley says
Hi there! Canned coconut milk is going to give you a thicker dressing and better consistency 🙂 Although carton coconut milk can be used, it just wont be as thick. I would suggest using canned if possible.
Jen says
This recipe is wonderful. My 5.5 yo gobbles it up and my husband said he could eat it for lunch and dinner every day for a month. I typically omit extra salt from my cooking, and our palates didn’t miss the omission here. I use a homemade Sazon as my southwestern seasoning for this recipe. After tossing the sweet potato cubes (have also used pumpkin) with the olive oil and Sazon, I roast it in the oven. I’ll also toss the onion and bell pepper with oil and Sazon, and I add them to roast once the sweet potatoes are soft/before they start browning. Then, I let everything roast until dark golden. We serve all of it over spinach, and it makes a delicious salad. Thanks for the recipe!
★★★★★
Ashley says
Jen, thank you so much for letting me know! I am so glad it is a household favorite for your family. And thank you for sharing your tips on prepping the veggies! It helps other readers out too 🙂 <3
kristine says
This is one of my go-to dishes. Even the picky hubby loves it!
★★★★★
Ashley says
Yay! So happy you and the husband enjoy 😀 thanks so much for your comment and review!
Lenora Brophy says
Honey is not vegan but you can use agave.
Ashley says
Yes you are correct, Lenora! I will make a note in the recipe page.
Heather Wendell says
Is it okay to use Refrigerated unsweetened coconut milk instead of canned
Ashley says
Yes the dressing just won’t be as thick.
Gail says
Love everything about the recipe, except the dressing. It was so sickly sweet and I only add 1/2 of the honey. Tried to salvage by adding some cilantro/garlic/jalapeno to tone down the sweetness. Didn’t work, had to throw it out!
Ashley says
Hi Gail,
Sorry to hear you didn’t care for the dressing – everyone’s taste buds are different but adding some more salt and cutting back on the honey could help.
Nicole says
I am obsessed with this bowl! I make it all the time for work. Keeps me full and gives me energy for 12 hour shifts. Thank you for sharing!
Jodi Wood says
This was seriously one of the best recipes I have ever cooked. It tasted like I ordered it from a restaurant. Will definitely make again.
★★★★★