Mexican Power Bowl
Power bowls are delicious, but they can also be nutritional powerhouses. They’re an uncomplicated, versatile, and highly customizable way to eat healthy food. This Mexican bowl is a wholesome fiesta of flavors.
Gluten Free
Low Sugar
Nut Free
Soy Free
All of our recipes are oil free and vegan.
Prep time: 45 minutes
Cook time: 30 minutes
Yield: 2 servings
What You'll Need
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
Earn your plant-based nutrition certificate
How to Make It
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.
You Might Also Like
Copyright 2022 Center for Nutrition Studies. All rights reserved.
