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Southwest Quinoa Power Bowl with Honey Lime Dressing Recipe

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4.1 from 2 reviews

A vibrant and nutritious Southwest Quinoa Power Bowl featuring tender quinoa seasoned with adobo, roasted sweet potatoes, sautéed bell peppers, creamy avocado, and massaged kale, all topped with a refreshing homemade honey lime dressing. This plant-based, gluten-free, and dairy-free bowl is packed with protein and fiber, making it a wholesome meal perfect for any time of day.

  • Total Time: 40 minutes
  • Yield: 2 servings

Ingredients

For the Bowls

  • 1/2 cup uncooked quinoa
  • 1/4 teaspoon adobo seasoning (or 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 syrup if vegan)
  • 1/8 teaspoon fine salt (or more to taste)

Instructions

  1. Cook Quinoa: Rinse quinoa thoroughly in a fine mesh strainer. In a small pot, combine rinsed quinoa with 1 1/2 cups of water. Bring to a boil, then add adobo seasoning and sea salt. Reduce heat to a simmer and cook for about 15 minutes until quinoa is tender and most of the water is absorbed.
  2. Cook Sweet Potatoes and Vegetables: While the quinoa cooks, heat olive oil in a medium pan over medium heat. Add chopped sweet potato and onion, seasoning with salt and pepper. Sauté for 10-15 minutes until tender. Add the sliced red bell pepper in the last 5 minutes to soften slightly.
  3. Make Dressing: In a medium bowl, whisk together canned coconut milk, olive oil, lime juice, raw honey (or agave), and salt until well combined.
  4. Assemble Bowls: Divide cooked quinoa into serving bowls. Add massaged kale, sautéed sweet potatoes and onions, black beans, softened red bell pepper slices, and sliced avocado on top. Drizzle with honey lime dressing and garnish with cilantro as desired. Serve immediately and enjoy!

Notes

  • You can substitute the adobo seasoning with any southwest-style seasoning blend you prefer.
  • For a vegan version, replace honey in the dressing with agave syrup.
  • Massaging kale with a little olive oil softens the leaves and improves texture.
  • Feel free to swap curly kale for other greens like spinach or arugula.
  • The bowl is great served warm or at room temperature.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southwestern
  • Diet: Gluten Free

Find it online: https://iamstarved.com/southwest-quinoa-power-bowl-with-honey-lime-dressing-recipe/