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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.