SOUTHWEST VEGAN POWER BOWL
This Southwest Vegan Power Bowl brings a rainbow of nourishing and plant-based ingredients for a vibrant and high-fibre meal. Featuring fluffy cooked quinoa, hearty kidney beans, creamy avocado, fresh shredded lettuce, zesty salsa, salt and a sprinkle of nutritional yeast, this bowl delivers a perfect balance of protein, texture and bold Mexican-inspired flavour. Ideal for a quick lunch or dinner, it’s packed with nutrients and can be easily prepped in advance. The simplicity of assembly makes it perfect for busy schedules or meal prep days and the customisability means you can adapt it with your favourite toppings or spice levels. Whether enjoyed warm or chilled, this burrito bowl is a wholesome, flavour-packed option that’s satisfying as it is good for you and perfect for anyone following a vegan, gluten-free or whole-food lifestyle.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
No-Cook
OCCASION/HOLIDAY
Cinco De Mayo
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, High Fibre, Low Fat, Wheat / Gluten-Free, Quick & Easy
DISH TYPE
Salad
INGREDIENTS
The following are the ingredients for the Southwest Vegan Power Bowl:
- ½ cup cooked quinoa
- ½ cup canned kidney beans, rinsed and drained
- ¼ avocado, sliced
- ¼ cup salsa
- ¼ cup shredded lettuce
- 1 tbsp nutritional yeast
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 367.2 kcal
- Protein: 21 g
- Carbohydrates: 52.8 g
- Sugars: 7.2 g
- Fibre: 17.1 g
- Fat: 10.6 g
- Saturated Fat: 1.5 g
- Sodium: 855.1 mg
- Potassium: 931.5 mg
- Iron: 4.4 mg
- Calcium: 94.4 mg
PREPARATION
These steps are followed for the preparation of the Southwest Vegan Power Bowl:
- Prepare Quinoa: Use pre-cooked quinoa or prepare fresh according to package instructions. Let it cool slightly if it’s warm.
- Layer Base: In a bowl, layer quinoa and kidney beans as the foundation.
- Add Fresh Ingredients: Top with shredded lettuce, avocado slices and salsa.
- Sprinkle Yeast: Add nutritional yeast evenly across the top.
- Season: Finish with salt and pepper to taste.
- Serve: Enjoy immediately or store for later use.
PREP TIME
5 minutes
COOKING TIME
0 minutes
TIPS
- Use Ripe Avocado: Ensure it’s soft but firm enough to hold shape.
- Prep Beans Ahead: Rinse and store beans in the fridge for quick use.
- Layer Smartly: Place wetter ingredients like salsa at the top to prevent sogginess.
- Mix Nutritional Yeast: Stir some into the quinoa for a cheesier taste.
- Serve With Lime: A wedge of lime adds brightness and enhances flavour.
VARIATIONS
- Add Crunch: Include crushed tortilla chips or toasted pepitas.
- Boost Protein: Add baked tofu or grilled tempeh.
- Spice It Up: Drizzle with hot sauce or chipotle dressing.
- Swap Grains: Use brown rice, couscous or millet instead of quinoa.
- Make It Creamy: Add a dollop of vegan sour cream or guacamole.
- Include Veggies: Corn, cherry tomatoes or bell peppers add colour and nutrients.
PREPPING AND STORAGE
- Store Separately: Keep wet ingredients like salsa apart from dry until ready to eat.
- Fridge Life: Bowl components last 3 days refrigerated in airtight containers.
- Avocado Tip: Store with pit or lemon juice to prevent browning.
- Meal Prep Friendly: Assemble dry base ahead and add toppings fresh before eating.