I wanted to put together a dish that was be flavorful, healthy and quick. I found a lot of the cutting could be done through just picking up pre-cut veggies at the grocery store. If you’re on a budget like we are the cutting labor comes from you. Lets get started on this quick colorful and delicious power bowl shall we?

First I placed my cut veggies into a bowl together to be tossed with the homemade adobo seasoning, olive oil, chipotle powder together.

img_3694

Spread them on a baking sheet and roasted while I prepped the rest of the items for the bowl. Roasting the veggies for 20 minutes at 450°F.

img_3697

 

I wanted to save time and didn’t have quinoa prepped for weeknight dishes, so I bought Uncle Ben’s 90 second brown rice and quinoa. Completely acceptable and a great source of whole grain and protein. I also took the time to pulse some cauliflower and set for a quick saute for my bowl, the low protein version and PKU friendly.

I also put all ingredients for the dressing in my nutri-bullet and let it blend together. I actually substituted the coconut milk for plain unsweetened So Delicious (shout out!) coconut yogurt, again another great PKU friendly ingredient. I also tossed in a little paprika, few leaves of cilantro and white pepper for a bit more flavor in the dressing. Perfection.

img_3698

 

Once the veggies were ready it was time to place the bowl together. If you wanted to add mean you could add a lean chicken breast or some grass-fed steak or ground meat. I enjoyed it with just the veggies and to my surprise so did my husband. Another successful quick dinner, and plenty left over for tomorrow’s lunch! YAY!

img_3709

Let me know how this recipe works out for you! Did you try something different! Share your photo on Instagram and be sure to tag me in it @dreaeatswell and use the hashtag #dewieseatwell Looking forward to seeing your versions!

img_3715

img_3719

Southwest Power Bowl with Honey-Lime Dressing

Power Bowl: Prepares approximately 3 bowls

  • 1 cup cooked Quinoa, prepared by instructions
  • ¼ tsp adobo seasoning, I prefer to make my own to avoid excessive salt intake which is found in most premade adobo seasonings at the grocery store.
  • 1 tbsp Olive Oil, or coconut oil
  • 1 tsp chipotle powder
  • 1/2 tsp of smoked paprika, , I enjoy the smoked paprika from Frontier Natural
  • 1 medium sweet potato, cubed
  • ½ Purple onion, cut into 1 in petals
  • 1 cup small Brussels sprouts, halved
  • ½ cup no-salt added black beans, rinsed and drained
  • 1 medium bell pepper, sliced any choice of color
  • 1 small avocado, sliced
  • Cilantro for garnish, more if you prefer cilantro

Honey-Lime Dressing

  • 2 tbsp canned coconut milk, I used So Delicious Coconut unsweetened yogurt
  • 1 tbsp water
  • 1 tsp olive oil, coconut oil
  • Juice of 1 lime, fresh
  • 1 tbsp raw honey, you can use 2 dates for another natural sweetener option as well
  • Pinch of salt
  • Pinch of white pepper
  • Pinch of smoked paprika

Adobo seasoning

Adapted from Wellnessmama.com

  • ¼ c salt
  • 2 tbsp oregano
  • 2 tbsp turmeric
  • 2 tbsp onion powder
  • 5 tbsp white pepper
  • 1 tbsp paprika
  • ½ tsp cumin, ground

Toss in a coffee grinder or pulse in a food processor until blended well. Store in an airtight container to keep fresh. Store up to 6 months to a year. If you choose you can omit the salt.
I love wellness mama’s adobo blend and she has the recipe on her site to make a large batch. Keep in an airtight container for long lasting adobo seasoning. https://wellnessmama.com/23683/adobo-seasoning-recipe/

Power Bowl directions: Set oven to 450° F. Toss olive oil, adobo seasoning, chipotle powder, sweet potato cubes, onion petals, and Brussels sprouts until coated. Place on a baking sheet evenly. Allow to roast in oven for 15-20 minutes until sweet potato is softly pierced with a fork.in a bowl add the quinoa on the bottom. Place sweet potato, onion petals, Brussels sprouts, black beans, bell peppers, and avocado on top of the quinoa in the bowl. Garnish with a little coarsely chopped cilantro, and top with honey-lime dressing. Enjoy a southwest vegetable packed power bowl!

Honey-Lime Dressing directions: Take all ingredients into a food processor or blender. (I prefer to use my nutri-bullet as it is small enough and powerful enough to blend a good dressing together.) Blend on high until blended with a desired consistency you would enjoy. You can use all your dressing for the 2 power bowls or use half and save the rest for later. The dressing made more than enough for me to use later.

Side Notes: You can even add a little pico de gallo on top if you would prefer. You can add other vegetables to this bowl such as: cauliflower florets, fire-roasted corn, roasted tomatoes, and even jalapeño slices. For a low pro-ish version: You can even substitute the Quinoa or blend with a pulsed cauliflower like rice for even more vegetables. If you would prefer this as a salad and want to have more greens you can use raw spinach, a spring mix lettuce, or shred the Brussels sprouts instead of roasting them for a more southwest summer salad.

 

 

2 Comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s