This Southwestern Quinoa Power Bowl has a little bit of everything– sweet potatoes, black beans, crunchy veggies, hearty protein and a tangy dressing. It’s perfect for vegan meal prepping!
It’s time for another one of my favorite types of recipe– a big old protein-packed bowl of grains, veggies and dressing, otherwise known as a quinoa power bowl! This Southwestern Quinoa Power Bowl is ready in 30 minutes or less, and you can prep it ahead of time. Not to mention that it’s perfect for basically any eating style– gluten-free, vegan, vegetarian– you name it!
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What is a power bowl?
A “power bowl” is a combination of nutritious ingredients that provide physical and mental energy. Power bowls have a protein source, plenty of veggies and some healthy fats in order to make a hearty meal that is filling and satisfying.
Have you ever heard the term “eat the rainbow”? Consuming a variety of colorful fruits and vegetables helps you get ta variety of vitamins, minerals and antioxidants in your diet, since different colored veggies contain different nutrients. Vegetables also have fiber, which helps keep you full, aids in digestion and is important for heart health. [Grab this list of 12 high fiber foods.]
This power bowl includes two sources of plant-based protein– quinoa and beans. And lastly, healthy fats, like those found in olive oil, will help keep you full for hours.
To be able to create a power bowl whenever you’re craving one, always keep your pantry stocked with plenty of canned beans and whole grains. Both have a long shelf life and will stay in the pantry for many months.
Once you open a can of beans, rinse them under cold water to remove the salt and eat within 5 days. Dried grains will stay for many months after opening, as long as they are stored in an airtight container.
As a bonus, sweet potatoes are a shelf stable veggie that will stay for a few weeks in the fridge. Plus, they are packed with fiber, Vitamin A and antioxidants.
Why is quinoa good for you?
Although quinoa is usually called a whole grain, it’s actually a seed. I use quinoa in a lot of my recipes because it cooks in 12 minutes and has plenty of nutrients, like plant-based protein. It’s also gluten-free, making it a great option for those who can’t tolerate gluten.
Here’s the nutritional profile for 1 cup of cooked quinoa:
- Calories: 222
- Protein: 8 grams
- Fatt: 4 grams
- Carbs: 39 grams
- Fiber: 5 grams
Quinoa is low in calories and fat and high in healthy carbs and fiber (25% daily value).
Can I substitute ingredients?
Yes, of course! If you don’t like something leave it out! You can substitute basically any ingredients in this recipe. Here are some of my favorite substitution ideas:
- Lentils for quinoa
- Brown rice for quinoa
- Farro for quinoa
- Roasted red peppers for raw peppers
- Butternut Squash for sweet potato
- Purple cabbage for green cabbage
- Kidney beans for black beans
The combinations are endless. As a matter of fact, you can swap in any of these vegan protein sources!
If you do make a substitution, let me know how it tasted in the comments or on Instagram. Make sure you follow and tag me @nutritionalanat.
You can also add ingredients to the final product, such as:
- Greek yogurt (a healthier replacement for sour cream)
Can I make this ahead of time?
Please do! The best part about this recipe is that you can prep it ahead of time and eat it all week. You can even add the dressing and the ingredients won’t get soggy!
Pepper, radishes and cabbage stay crunchy for a long period of time. And roasted sweet potatoes, black beans and quinoa taste good hot or cold. Just make sure you eat the entire mixture within 5 days.
How to store the Power Bowl
Separate the recipe into 3 or 4 air-tight containers. That way, you can grab one container and bring it to work or eat it right there on the spot. I love these tupperware containers, if you’re looking for a new set!
How to make the Southtwestern Quinoa Power Bowl recipe
This recipe takes just a little bit of prep work before assembly. To have a yummy vegan lunch or dinner that lasts all week, follow these steps (and scroll down for the entire recipe):
- chop and roast the sweet potato
- slice the peppers and radishes
- cook the quinoa
- whisk the dressing
The finished product is a healthy quinoa power bowl with crunchy and healthy ingredients, topped with a tangy and yummy dressing!
Southwestern Quinoa Power Bowl
This Southwestern Quinoa Power Bowl has a little bit of everything– crunchy veggies, naturally sweet ingredients, hearty protein and a tangy dressing.
- 2 medium sweet potatoes chopped into cubes
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- 2 cups quinoa
- 4 cups water
- 1 red bell pepper sliced
- 6 radishes sliced
- 2 cups green cabbage shredded
- 15 ounce can of black beans drained and rinsed
- 1/2 cup olive oil
- ¼ cup fresh lime juice
- 1 teaspoon lime zest
- 2 teaspoon chili powder
- ¼ teaspoon salt
Preheat oven to 375.
Combine the cubed sweet potato and vegetable oil and season with salt and pepper. Bake for 25 minutes or until tender with ta fork
Meanwhile, combine the quinoa and water in a saucepan and bring to a boil. Reduce heat to simmer, cover and cook for 12 minutes.
When the potato and quinoa are cooked, let them cool to the touch. Then combine potatoes, quinoa, bell pepper, radishes, green cabbage and black bean in a large bowl.
In a small bowl, whisk together olive oil, lime juice, lime zest, chili powder and salt. Pour on top of the quinoa mixture and toss to coat.