Go Back
+ servings

Southwestern Power Bowl

Wide Open Eats
Make this power bowl for a filling lunch.
4.25 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Course Entrée
Cuisine Southwestern
Servings 4 servings


For the Power Bowl

  • 1 tbsp olive oil
  • 2 boneless, skinless chicken breasts
  • 1 tsp garlic powder
  • ¼ tsp paprika
  • ½ tsp chili powder
  • tsp cumin
  • cups corn
  • 2 cups quinoa
  • ½ red onion diced
  • 15 oz black beans
  • 1 avocado chopped
  • ¼ cup cilantro chopped

For the Zesty Lime Dressing

  • 3 tbsp lime juice
  • 3 tbsp olive oil
  • 1 dash hot sauce


  • Heat oil in a large skillet over medium-high heat.
  • Whisk together garlic powder, paprika, chili powder, cumin, and any desired salt and pepper.
  • Sprinkle this seasoning blend over the chicken, then cook until no longer pink (about 8 minutes per side). Let rest 5 minutes before slicing.
  • Add corn to the skillet to brown. Add another tablespoon of oil if necessary. Cook for 10 minutes, stirring occasionally.
  • Assemble the bowls by first layering down the quinoa, then top with the roasted corn, red onion, black beans, avocado, cilantro, and chicken.
  • Whisk lime juice, olive oil, and hot sauce together. Pour the dressing over and toss.
Keyword Salad, Power bowl
Tried this recipe?Rate it above to let us know how it was!