Smoky Chipotle Southwest Salad Bowl

ByRachael Ajmera, MS, RD Updated
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If you’re craving a meal that’s fresh, satisfying, and packed with bold flavor, this Smoky Chipotle Southwest Salad Bowl delivers on all fronts. It combines crisp greens, hearty quinoa, and black beans with a creamy, smoky dressing that ties everything together.

Not only does this recipe require just 30 minutes from start to finish, but it’s also perfect for meal prep. Blend and store the dressing, assemble the bowls, and add the avocado just before serving for a quick and easy meal you can enjoy throughout the week.

There are a few ways you can customize this southwest salad bowl based on your personal preferences:

  • I mixed black beans with vegan chicken for extra protein, but you can also swap in other ingredients (like crumbled tofu or tempeh) or simply skip the vegan chicken altogether.
  • To make this vegan-friendly, you can use a plant-based yogurt for the dressing, such as soy or coconut yogurt, but keep in mind that this might change the flavor and texture a bit.
  • If you prefer your dressing on the spicier side, use the full adobo pepper. If you want it to be a bit more mild, start with half a pepper and work your way up.

Let me know if you give this a try! I’d love to hear what you think. Happy cooking!

Why you’ll love this recipe

  • Ready to serve in just 30 minutes
  • Perfect for meal prep
  • High in protein and fiber
  • Features big, bold southwest flavors
  • Easy to swap ingredients based on what you have on hand

What you’ll need

  • Lettuce – Use Little Gem or romaine for a crisp, refreshing base
  • Quinoa – Adds a nutty flavor with plant-based protein and fiber
  • Cherry tomatoes – Provide pops of color
  • Red bell pepper – Offers crunch and subtle sweetness
  • Avocado – Adds richness and heart-healthy fats
  • Black beans – Boost the protein and fiber content
  • Vegan chicken – Optional, but great for adding extra protein; I used Abbot’s Chopped Chick’n
  • Taco seasoning – Adds flavor; you can also swap in spices like cumin, garlic powder, and chili powder
  • Cilantro – Brightens up the bowl
  • Plain yogurt – Forms the creamy base of the dressing; use plant-based yogurt to make it vegan
  • Lime juice – Provides acidity
  • Maple syrup – Balances the flavors
  • Adobo pepper – Adds smoky heat for a chipotle-style kick; use a little less if you’re sensitive to spice
Smoky Chipotle Southwest Salad Bowl

Recipe tips

  • Cook the quinoa in vegetable broth instead of water for extra flavor.
  • Adjust the spice level by adding half an adobo pepper if you’re sensitive to heat.
  • Store the avocado and dressing separately and assemble just before serving for an easy make-ahead meal.

How to make this recipe

  1. Cook the quinoa: Cook in water or vegetable broth according to package directions. Set aside.
  2. Make the vegan chicken and beans: Heat the olive oil in a skillet over medium heat. Add the vegan chicken and cook according to package instructions. About 3-5 minutes before it’s finished, stir in the black beans and taco seasoning. Continue cooking until heated through, then set aside.
  3. Mix the dressing: To make the dressing, add all ingredients to a blender or food processor and blend until smooth. Taste and adjust as needed, then transfer to a jar or container.
  4. Cut the veggies: Prep the remaining ingredients by chopping the bell peppers, halving the cherry tomatoes, chopping the lettuce, and slicing the avocado.
  5. Assemble: Layer quinoa, lettuce, the vegan chicken and bean mixture, bell peppers, tomatoes, and cilantro. Toss lightly if desired. Drizzle with dressing and top with avocado just before serving.

FAQ

Yes, simply use a plain, unsweetened plant-based yogurt for the dressing instead of Greek yogurt. Everything else in the southwest salad Bowl is already vegan-friendly.

You can omit the vegan chicken or swap in grilled tofu, tempeh, or even sautéed mushrooms for a similar hearty texture.

Absolutely. Store the components separately and assemble just before eating. Keep the dressing and avocado separate until serving to maintain freshness.

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Smoky Chipotle Southwest Salad Bowl
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Smoky Chipotle Southwest Salad Bowl

A bold and satisfying Southwest-inspired bowl with fluffy quinoa, vegan chicken and black beans, fresh veggies, and a creamy dressing.
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings

Ingredients

  • 4 cups Little Gem or romaine lettuce chopped
  • 1 cup quinoa cooked
  • 1 cup cherry tomatoes halved
  • 1 red bell pepper seeded and chopped
  • 2 avocados sliced or cubed
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 1 15-oz can black beans
  • 1 1/2 cups vegan chicken
  • 1/3 cup cilantro chopped

For the Dressing

  • 1/2 cup plain Greek yogurt sub plant-based yogurt for vegan
  • 1/2 lime juiced
  • 1 tbsp maple syrup
  • 1/2-1 adobo pepper depending on desired spice level
  • salt

Instructions

  • Cook the quinoa in water or vegetable broth according to package directions. Set aside.
  • Heat the olive oil in a skillet over medium heat. Add the vegan chicken and cook according to package instructions. About 3-5 minutes before it’s finished, stir in the black beans and taco seasoning. Continue cooking until heated through, then set aside.
  • To make the dressing, add all ingredients to a blender or food processor and blend until smooth. Taste and adjust as needed, then transfer to a jar or container.
  • Prep the remaining ingredients by chopping the bell peppers, halving the cherry tomatoes, chopping the lettuce, and slicing the avocado.
  • Assemble the bowls by layering quinoa, lettuce, the vegan chicken and bean mixture, bell peppers, tomatoes, and cilantro. Toss lightly if desired. Drizzle with dressing and top with avocado just before serving.

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