Southwest Chipotle-Honey Quinoa Bowls
Serve this as a big quinoa salad at a party, or eat it for a filling nutritious dinner.
- 1 cup quinoa cooked
- 2 medium sweet potatoes cubed and roasted
- 3 tbsp olive oil
- 1 sweet bell pepper diced
- 1 cup sweet corn
- 3 green onions chopped
- 2 avocados pitted and diced
- 1/2 cup cherry tomatoes chopped
- 1 cup cheddar cheese grated
- 1/2 cup cilantro chopped
- 1/2 cup Chipotle-honey dressing see recipe below
Preheat the oven to 400 degrees.
Cook quinoa according to the directions on the package.
Dice the sweet potatoes into cubes, and place them on a baking sheet. Toss them with olive oil, salt and pepper. Bake for 25 minutes until golden brown and crispy, tossing halfway through.
In a large bowl, add the cooked quinoa, diced peppers, corn, green onions, avocados, tomatoes, and cheese.. Add in the sweet potato and chipotle-honey dressing. Toss together. Garnish with cilantro.
If you don't have quinoa on hand, rice or spinach would also work great.
If you want to add more protein to the dish, black beans are a great addition!
This salad is very tasty leftover, and is great for lunch all week.
Sweet, spicy and tangy, this salad dressing is delicious with any southwest style salad.
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 2 tbsp lime juice 1-2 limes
- 1 tbsp honey
- 1 clove garlic minced
- 1/4 tsp dried oregano
- 3/4 tsp cumin
- 1/2 tsp salt
- 2 chipotle peppers in adobo sauce** seeds removed
- 1 tsp adobo sauce
In a food processor or blender, combine all the ingredients and puree until smooth. Adjust seasonings as needed.
Makes about 1/2 cup of dressing.
**For the chipotle peppers. The seeds determine how spicy your dressing will be. If you want it mild, remove all the seeds from the chipotle peppers before adding them to the dressing. If you like it extra spicy, add as many seeds as you'd like!