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Smoky Chipotle Southwest Salad Bowls
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Smoky Chipotle Southwest Salad Bowl

Craving something fresh with a little kick? This Smoky Chipotle Southwest Salad Bowl combines quinoa, spiced black beans, crunchy veggies, avocado, and a smoky chipotle dressing for a colorful, flavor-packed meal.
Course Dinner, Lunch, Main Course, Salad
Cuisine Southwest
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 545kcal

Ingredients

  • 2/3 cup uncooked quinoa
  • 1 1/3 cups vegetable broth
  • 1 tablespoon olive oil
  • 1/4 cup red onion diced
  • 3 cloves garlic minced
  • 2 15-oz cans black beans drained and rinsed
  • 1 tablespoon taco seasoning
  • 1/2 teaspoon salt
  • 4 cups romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 medium red bell pepper seeded and chopped (about 1 cup chopped)
  • 2 medium avocados sliced
  • 1/3 cup cilantro chopped

For the dressing

  • 1 cup plain Greek yogurt (or sub plant-based yogurt for a vegan option)
  • 1/2 lime juiced
  • 1 tablespoon maple syrup
  • 1 chipotle pepper in adobo sauce (or about 1 to 1 1/2 tablespoons)
  • 1/2 teaspoon salt
  • 2-4 tablespoons water to thin, as needed

Instructions

  • Cook the quinoa in vegetable broth according to the package directions, about 15 minutes. Once it's fluffy and tender, fluff with a fork and set aside while you prepare the remaining ingredients.
  • Heat the olive oil in a skillet over medium heat. Add the onion and cook for 4-5 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant. Add the black beans, taco seasoning, and salt, stirring to coat. Cook for 3-5 minutes, until the beans are heated through. Remove from the heat and set aside.
  • To make the dressing, add all ingredients to a blender or food processor and blend until smooth. If needed, add 2-4 tablespoons of water, one tablespoon at a time, until the dressing reaches your desired consistency. Taste and adjust as needed, then transfer to a jar or container.
  • Prep the remaining ingredients by chopping the bell pepper, halving the cherry tomatoes, chopping the lettuce, and slicing the avocado.
  • Assemble the bowls by layering quinoa, lettuce, bean mixture, bell pepper, tomatoes, and cilantro. Toss lightly if desired. Drizzle with dressing and top with avocado just before serving.

Nutrition

Calories: 545kcal | Carbohydrates: 75g | Protein: 26g | Fat: 17g | Fiber: 17g