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Recipes » Main Dish » Mexican Power Bowl
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Baby kale, arugula, or romaine lettuce

2 cups Roasted Butternut Squash

Tortilla Chips

2 cups Homestyle Refried Beans

4 cups Mexican Rice

Nacho Cheese Sauce or Good Foods’ Plant-Based Queso

2 cups Mango Pico de Gallo

Guacamole

Sprouts (optional)

ROASTED BUTTERNUT SQUASH

2 cups peeled and cubed butternut squash

½ cup diced onion

½ cup diced bell pepper

6 garlic cloves, crushed

1 tsp chili powder

1 Tbsp lime juice

½ tsp lime zest

TORTILLA CHIPS

4 corn tortillas, cut in triangles

HOMESTYLE REFRIED BEANS

1 cup diced onion

1 cup pinto beans, cooked and drained

½ tsp cumin

¼ tsp smoked paprika

4 garlic cloves, crushed

¼ tsp sea salt

1 Tbsp tomato paste

1 Tbsp lime juice

Low-sodium vegetable broth, as needed

MEXICAN RICE

2 cups quick-cooking (parboiled) brown rice

¼ cup diced onion

¼ tsp ground turmeric

¼ tsp ground cumin

3 cups low-sodium vegetable broth

1 tsp garlic powder

1 tsp onion powder

Chopped cilantro to taste

NACHO CHEESE SAUCE

¼ cup oats

1 cup hot water

3 Tbsp tapioca starch

2 Tbsp nutritional yeast

2 Tbsp lemon juice

1 tsp sea salt

¼ tsp turmeric

½ tsp onion powder

¼ tsp garlic powder

1 ½ tsp white miso paste

1 Tbsp roasted red pepper

1 tsp maple syrup

MANGO PICO DE GALLO

2 cups grape tomatoes, diced

1 large mango, diced

1 lime, juiced

2 Tbsp chopped cilantro

ROASTED BUTTERNUT SQUASH

1 Preheat oven to 425 degrees F.

2 In a bowl, combine all ingredients except the lemon zest.

3 Place the seasoned butternut squash and veggies in a baking sheet lined with parchment paper. Bake for 20 minutes, or until the squash is cooked but firm.

4 Remove from the oven and add lemon zest. Mix well.

TORTILLA CHIPS

1 Preheat oven to 425 degrees F.

2 Cut the tortillas into fourths or eights, depending on how big you want your chips to be.

3 Arrange them in a single layer on a parchment-lined baking sheet.

4 Bake the chips for 10–15 minutes, or until toasted but not burned.

5 Allow the tortilla chips to cool completely before serving.

HOMESTYLE REFRIED BEANS

1 Heat a medium saucepan, then add onions. Sautée over medium heat for 3–4 minutes, adding vegetable broth as needed to prevent sticking.

2 Add the beans, cumin, smoked paprika, garlic, sea salt, and tomato paste. Stir well, and cook for 3–4 minutes.

3 Use a potato masher to mash the beans, adding vegetable broth if they are too thick.

4 Remove from heat. Add lime juice and stir to combine.

MEXICAN RICE

1 Heat a medium saucepan, then add onions. Sautée over medium heat for 3–4 minutes, adding vegetable broth as needed to prevent sticking.

2 Add the remaining ingredients, except the cilantro, and bring to a boil.

3 Cover and lower temperature to medium-low. Cook for 25 minutes.

4 Fluff with a fork or spoon and add cilantro.

NACHO CHEESE SAUCE

1 Place all the ingredients in a blender and process until smooth.

2 Pour the mixture into a saucepan and heat over medium-high heat. Stir constantly until a gooey, cheesy consistency forms. This takes about 5 minutes.

3 Remove from heat.

4 Store in the refrigerator for up to a week.

MANGO PICO DE GALLO

1 Place all ingredients in a bowl and stir to combine.

MEXICAN POWER BOWL

1 Place baby greens in a bowl.

2 Arrange the rice, beans, chips, squash, and pico de gallo on top of the greens. Top with guacamole and sprouts (if using), and drizzle with the plant-based Nacho Cheese Sauce.

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