Description
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 it’s gluten free and dairy free.
Ingredients
- 3 cups quinoa
- 1 ½ cups water
- ¾ teaspoon adobo seasoning, or more to taste
- 1 tablespoon olive oil, or to taste
- 3 medium sweet potatoes, peeled and chopped
- ¾ cup onion, chopped
- salt and ground black pepper to taste
- 1 ½ cups canned black beans, rinsed
- 3 medium red bell peppers, sliced
- 3 medium avocados, sliced
- 1 tablespoon chopped fresh cilantro, or to taste
- 9 tablespoons lime juice
- 6 tablespoons canned coconut milk
- 3 tablespoons water
- 3 tablespoons raw honey
- 1 tablespoon olive oil
- ½ teaspoon salt, or more to taste
Instructions
- Rinse quinoa in a fine mesh strainer and place in a small pot. Add 1 1/2 cups water and bring to a boil. Add 3/4 teaspoon adobo seasoning
- lower heat
- and simmer until quinoa is tender and water is almost gone
- about 15 minutes. Remove from the heat.
- While the quinoa is cooking
- heat 1 tablespoon oil in a skillet over medium heat. Add sweet potatoes and onion and season with salt and pepper. Add more adobo seasoning if desired. Cook over medium heat until sweet potatoes are tender
- 10 to 15 minutes. Remove from the heat.
- Meanwhile
- make dressing: whisk lime juice
- coconut milk
- water
- honey
- olive oil
- and salt together in a bowl. Set aside.
- Distribute quinoa
- sweet potato-onion mixture
- black beans
- bell peppers
- and avocados in 6 bowls. Dress with honey-lime dressing and garnish with cilantro.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 6