Delicious Veggie Power Bowl

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.


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.



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.



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!


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!



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

  • 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.

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 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.



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