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.
Servings 4 servings
Calories 430kcal
Ingredients
- 4 cups Little Gem or romaine lettuce chopped
- 1 cup cooked quinoa
- 1 cup cherry tomatoes halved
- 1 medium red bell pepper seeded and chopped
- 2 medium 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 chipotle pepper in adobo sauce depending on desired spice level
- salt to taste
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.
Nutrition
Calories: 430kcal | Carbohydrates: 46g | Protein: 25g | Fat: 18g | Fiber: 17g