Santa Fe Power Bowl Recipe: 5 Reasons It's Your New Favorite Meal!
A delightful and vibrant power bowl featuring zesty grilled chicken, a medley of fresh vegetables, and a tangy avocado lime dressing. This bowl is packed with nutrients and flavors that are sure to make it a winning choice for your meals.
Prep
: 10
Total
: 25 minutes
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.
Notes
For a spicier kick, add some chopped jalapeños to the dressing. You can also use a mix of greens like arugula for added flavor.