Southwest Fiesta Bowl
A vibrant and hearty mix of chickpeas, corn, black beans, and purple potatoes, tossed with zesty spices and served with a tangy avocado lime dressing. This Southwest-inspired salad bowl is a burst of flavors and textures, making it a perfect dish for a healthy and satisfying meal.
ingredients
- 1 cup cooked chickpeas
- 1 cup cooked corn kernels
- 1 cup cooked black beans
- 4 purple potatoes, boiled and cubed
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 jalapeno, seeded and minced
- 1 cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- Salt and pepper, to tasteFor the Avocado Lime Dressing:
- 1 ripe avocado
- Juice of 2 limes
- 2 tablespoons Greek yogurt
- 2 tablespoons fresh cilantro
- Salt, to taste
steps
- 1.
In a large mixing bowl, combine cooked chickpeas, corn, black beans, purple potatoes, red bell pepper, red onion, jalapeno, cherry tomatoes, and cilantro.
- 2.
In a small bowl, whisk together olive oil, ground cumin, chili powder, paprika, salt, and pepper. Pour the dressing over the salad ingredients and toss gently to coat.
- 3.
For the avocado lime dressing, blend avocado, lime juice, Greek yogurt, cilantro, and salt in a food processor until smooth and creamy.
- 4.
Serve the Southwest Fiesta Bowl with a drizzle of avocado lime dressing on top.
- 5.
Enjoy this flavorful bowl full of goodness!
