Southwestern Power Bowl Recipe
Tasty Southwestern Power Bowl
YUMMM!!
Last week I was inspired to make an absolutely delicious southwestern power bowl by a new restaurant my boyfriend and I tried called Flower Child.
This bowl is perfect if you are looking for a filling, whole food, nutrient dense bowl of wonder, then search no further! The thing I love about the recipe is that it’s incredibly difficult to mess up and only requires a few spices / steps to completion! You can also make it in BULK so that you have a few lunches or dinners ready for the week.
SO! What will you need to make this creation?
Utensils
1.) A Rice Cooker (my preference) OR a pot for boiling water (with a lid)
2.) 1 Large Sauce Pan & 1 Medium sauce Pan
3.) Spatula & a Wooden Spoon (or cooking spoon)
4.) Knife (for chopping veggies)
Ingredients
1.) 1 Medium Sweet Potato
2.) 2 TB Olive Oil
3.) 2 Cups of Brown Rice
4.) 4 cups Water
5.) 4 Boneless Skinless Chicken Strips / Chicken Tenderloins
6.) 1 Can Black Beans
7.) 1 Avocado
8.) 1 cup of Power Greens (combo of spinach / Kale / arugula)
9.) Taco Seasoning (your choice), Garlic, Onion Powder, Salt
***Option here to make your own “taco” seasoning - a mixture of cumin, paprika, garlic powder, onion powder, chili powder is my favorite
Instructions:
1.) Heat saucepan to medium heat add 1 TB olive oil - place chicken & season with salt, garlic, onion powder.
Cook chicken tenderloins for about 10-15 minutes (~5 minutes each side) or until cooked thoroughly (clear juice / solid white throughout / meat is flakey) - then set chicken aside.
2.) Place 2 cups Rice in Rice cooker & 4 Cups Water (40-45 mins cook time - can prep rice in advance to save time) - close lid & press on. I use brown rice, so after I turn it on, I hit the “bown rice” button. It will beep to begin and then beep a few times to let you know its finished. Let it sit until we combine!
If you don’t have a rice cooker (I highly suggest you buy one) but here are the instructions to cooking brown rice traditionally. 😊
Combine the rice and water. Slowly pour the water into the pot with the rice — if you toasted the grains, the water will steam and bubble at first. Stir in a pinch of salt.
Bring to a boil, then reduce heat to low and cover. Bring the water to a boil. Reduce the heat so that the liquid is just barely simmering, then cover the pan.
Cook for 45 minutes. Let the rice cook undisturbed for 45 minutes. Do not uncover the pot to check the rice during cooking.
Check the rice. Uncover and check to see if all the water has been absorbed; a little water on the very bottom is fine, but if there's more than a tablespoon, drain off the excess. At this point, the rice should also be chewy and tender, and no longer crunchy. If it's still crunchy, add a little more water (if needed) and continue cooking; check every 10 minutes until the rice is done.
Cover and let stand another 10 to 15 minutes. Take the rice off the heat and cover again. Let the rice sit 10 to 15 minutes. This last step prevents the rice from becoming overly sticky and helps it lose that wet, "just-steamed" texture.
3.) While the Rice is cooking, wash and chop up your sweet potato in small squares (a little bigger than diced) - remove any nubs or surface blemishes but leave the skin.
In a large saucepan, heat to medium, put 1-2 TB of olive oil & put in the cubed sweet potatoes & sauté ~25-35 mins until cooked throughout. The larger the cubes the longer the cook time.
4.) Open the can of black beans, drain & rinse, keep in a bowl. Put taco seasoning in black beans and stir (save a pinch of seasoning for later)!
Once ready & sweet potatoes are cooked, pour beans into large sauce pan with sweet potatoes & stir for about 5 minutes. Then turn the heat down on the pan to low / simmer.
5.) When rice is ready, take about 1/2 the rice and combine it into sweet potatoes & black beans mixture. Stir in the pan until evenly combined ~5 mins. (I always cook extra rice - it’s nice to have extra! You will thank me later!)
6.) When mixture is ready serve into a bowl.
7.) Wash Greens + place a small handful into bowl
8.) Cut Avocado in 1/2 - scoop out one side and place into bowl. Sprinkle extra Taco Seasoning on top.
9.) Cut up chicken into strips & place chicken on top
10.) SERVE & ENJOY!!!
This recipe makes enough for at least two - plus extra rice and possibly extra of your rice / sweet potato / bean mixture depending on your serving portions. This recipe takes about 1hr start to finish - but you can save time by cooking rice in advance (if you meal prep). That being said it’s sooooo worth it. I often have lunch or dinner for a day or two after I make! SO convenient.
Try making it and let me know what you think!! 💕
Xx
Mal
