Southwest Chipotle Power Bowl
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Ingredients
Ingredients
2 tbsp apple cider vinegar
1 tbsp olive oil
1 tsp chilli powder
1 tsp brown sugar
1/2 tsp paprika
1/4 tsp each salt and pepper
1 cup grated carrot
1/2 cup red and yellow pepper
1 tbsp finely chopped cilantro
1 cup cooked quinoa
1 cup chopped kale
1/2 cup drained and rinsed, canned black beans
2 green onions sliced
1/2 cup grated cheddar cheese
8 egg hard-cooked, peeled, and halved
fresh cilantro leaves and lime wedges (optional)
Chipotle-Cream
1/2 cup avocado, chopped
1/4 cup plain Greek yogurt
1/8 tsp chipotle powder
1 tbsp lime zest
2 tbsp fresh lime juice
Nutritional Facts
Amount Per Serving
370 Calories
Fat
21 g
Sodium
380 mg
Carbohydrates
24 g
Fibre
5 g
Protein
21 g
Directions
Instructions
In a medium bowl, whisk together vinegar, oil, chili powder, brown sugar, paprika, salt and pepper. Add carrots, red and yellow peppers and cilantro. Toss to combine; set aside to marinate.
Chipotle Cream: In small food processor, combine avocado, yogurt, chipotle powder, lime zest and juice; purée.
Divide quinoa, kale and black beans among 4 bowls. Top with marinated vegetables, green onion, cheese and eggs.
Serve with a dollop of chipotle cream. Garnish with cilantro leaves and lime wedges, if using.
Tip
Chipotle cream can be stored in an air tight container in the refrigerator for up to 2 days.