Yes, we love our Power Bowls. Easy to pull together and super healthy, these entree salads are a delicious option for busy weeknights. Now that fresh lettuce and other produce is coming to market, these bowls of goodness are also a terrific way to feature local, seasonal foods!
This bowl has all the amazing flavor of our favorite southwest dishes without the fat and salt. The cumin rice is delicious, but you could substitute cilantro if that works for you! We used grilled, spice-rubbed chicken, local lettuce and baby spinach, local corn from our freezer and fresh, local hothouse cherry tomatoes. You can add a dressing if you like, but the creaminess of the guacamole was enough that I didn’t miss having salad dressing.
Take this for a spin, add what works for you and enjoy the Power Bowl!
Southwest Power Bowls (serves 4)
8 cups fresh lettuce, kale, baby spinach or other greens
2 cups cumin rice (cooked rice mixed with salt, garlic powder and cumin, to taste)
2 cups cooked chicken (we used grilled, spice-rubbed chicken)
1 pint cherry tomatoes, washed and halved
2 cups fresh or frozen corn kernals
1 can organic black beans, rinsed and drained well
1 cup shredded low fat Mexican cheese
1 cup guacamole or 2 mashed avocados
Line 4 large bowls with the greens, making a small well in the center of each bowl.
In the well, add 1/2 cup of rice to each bowl.
Around the rice, arrange equal measures of the remaining ingredients.