Southwestern Veggie Bowl

By Lunds & Byerlys

July 18, 2024

This wholesome meal is chock full of veggies and drizzled with a zesty southwestern-inspired vinaigrette. If you’re short on time, a store-bought southwestern dressing will work great, too!

SERVINGS

4

PREP TIME

10 min

COOK TIME

N/A

Ingredients

  • 1 1/3
    cups cooked quinoa or brown rice
  • 1
    cup grape tomatoes, halved
  • 1
    cup grilled or steamed corn
  • 1
    cup chopped avocado
  • 1 1/3
    cups black beans
  • 1
    cup diced red pepper
  • 1
    cup diced poblano pepper
  • 2
    cups roasted sweet potato chunks
  • 2
    cups kale, cut or town into bite-sized pieces
  • 6
    tablespoons L&B Twin Cities BBQ Sauce
  • 1/2
    teaspoon L&B Chipotle Seasoning

For the chipotle-lime vinaigrette:

  • 1
    cup lime juice
  • 2
    teaspoons ground cumin
  • 1
    teaspoon ground coriander
  • 1/2
    teaspoon smoked paprika
  • 4
    teaspoons honey
  • 1 1/3
    cups extra virgin olive oil
  • Salt and pepper, to taste

Directions

  1. 1

    For the bowl: Place all of the veggies in a large bowl.

  2. 2

    To make the vinaigrette: In a small bowl or large measuring cup, whisk together the first six ingredients. Slowly whisk in the olive oil until combined. Season with salt and pepper to taste.

  3. 3

    To make the BBQ sauce: In a heat proof bowl, stir together the BBQ sauce and chipotle seasoning. Microwave for 10 seconds to meld the flavors.

  4. 4

    Top the bowl with vinaigrette, BBQ sauce and a sprinkle of salt and pepper. Serve cold or warm.

Recipe adapted from One Sweet Mess

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