Imagine indulging in a vibrant, nutrient-packed dish that lights up your taste buds while keeping you full and energized. Welcome to the world of the Santa Fe Power Bowl, where fresh ingredients meet bold flavors in a hearty meal that’s perfect for any occasion. This recipe is designed to be quick and easy, making it the ideal choice for busy weeknights or a healthy lunch option.
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Growing up, my mother had a knack for transforming simple ingredients into something exquisite. One summer, she introduced us to her version of a Santa Fe-inspired bowl. I remember watching her in the kitchen, amazed by how she effortlessly combined textures and colors, creating a dish that felt like a celebration of flavors. Today, this recipe is my go-to when I want to impress family and friends with something that looks as good as it tastes.
Why You’ll Love This Recipe
There are plenty of reasons to love this Santa Fe Power Bowl. Firstly, it’s incredibly versatile, allowing you to adjust the spices and ingredients according to your preference. Secondly, it’s also a one-bowl wonder, reducing the amount of cleanup required after preparation. Lastly, this dish is packed with wholesome ingredients, providing a satisfying and healthy meal that fuels your body with the nutrition it craves.
Ingredients Notes
The secret to this dish lies in its fresh ingredients. Opt for organic black beans and corn for the best flavor. Quinoa, the base of this bowl, is a protein-rich seed that acts as a perfect canvas for the other components. If you’re looking for an extra kick, substitute regular bell peppers with poblano or jalapeños. And don’t forget the lime — freshly squeezed lime juice ties the flavors together.
Recipe Steps
Step 1
Cook the quinoa according to package instructions, fluff with a fork, and set aside. This is the foundation of your power bowl, so make sure it’s nice and fluffy.
Step 2
In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until they become translucent and fragrant, around 3 to 5 minutes.
Step 3
Add bell peppers and corn to the skillet, continuing to sauté for another 5 minutes until the veggies are tender. Stir in black beans and chopped cilantro, cooking until everything is heated through.
Step 4
Assemble your power bowl by placing a generous helping of quinoa in each bowl. Top with the sautéed mixture, ensuring an even distribution of ingredients.
Step 5
Finish with fresh lime juice, avocado slices, and a drizzle of your favorite dressing. Serve immediately and enjoy your delicious creation!
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This bowl can also be frozen for up to a month; simply separate into portions and place in freezer bags. To reheat, allow it to thaw in the fridge overnight before warming on the stove or in the microwave.
Variations & Substitutions
For a low-carb version, swap quinoa for cauliflower rice. Vegans can replace dairy-based dressings with a tangy lemon-tahini sauce. If you’re craving some heat, add pickled jalapeños or a dash of chili powder during cooking. The possibilities are endless, so feel free to experiment!
Serving Suggestions
This Santa Fe Power Bowl is perfect for lunch or dinner. Serve it with a side of tortilla chips and salsa for a complete meal or pair it with a refreshing iced tea when entertaining guests for brunch.
Frequently Asked Questions
Can I make this dish ahead of time? Absolutely! In fact, the flavors deepen when left to sit overnight. Prepare the components ahead and store them separately in the fridge. Assemble just before serving to maintain freshness.
What kind of dressings work well with this power bowl? The choice of dressing can alter the flavor profile significantly. A classic choice is a creamy avocado lime dressing or a spicy chipotle sauce for those who love a bit of heat.
Is there a protein option to add? Yes, grilled chicken, shrimp, or tofu make excellent protein additions. Marinate them in lime and spices before grilling for added flavor, then top your bowl for a more robust meal.
This Santa Fe Power Bowl is more than just a dish; it’s an experience that transports you to a world of vibrant tastes and rich textures. Whether it’s a weekday meal or a feast for friends, this recipe is sure to impress and leave everyone craving more.
Santa Fe Power Bowl Recipe: 5 Reasons It's Your New Favorite Meal!
Ingredients
Main Ingredients
- 6 boneless, skinless chicken thighs grilled or baked and sliced
- 1.5 cups quinoa rinsed
- 5 cups vegetable broth low-sodium
- 1 bunch fresh parsley chopped
- 10 cups kale chopped
- 3 red bell peppers diced
- 4 zucchini sliced
- 2 cans red kidney beans 15-ounce, drained and rinsed
- 2 medium red onions thinly sliced
- 2 avocados diced
- 1 cup sunflower seeds toasted
For the Avocado Lime Dressing
- 1 cup Greek yogurt full-fat
- 2 avocados peeled and pitted
- 2 tablespoons olive oil
- 1 lime juiced
- 1 teaspoon cumin ground
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Cook the quinoa: In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes or until the liquid is absorbed and quinoa is tender. Fluff with a fork and set aside.
- Grill the vegetables: Preheat a grill pan over medium-high heat. Grill the red bell peppers and zucchini until charred and tender, about 4-5 minutes per side. Set aside.
- Make the avocado lime dressing: In a blender, combine Greek yogurt, avocados, olive oil, lime juice, cumin, sea salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
- Assemble the power bowls: Divide kale among 6 bowls. Top with cooked quinoa, grilled chicken slices, kidney beans, grilled vegetables, red onions, and diced avocados.
- Drizzle each bowl generously with avocado lime dressing and garnish with toasted sunflower seeds.
