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Southwest Potato Power Bowl

A nutrient-packed bowl concept with garlic and paprika roasted diced russet potatoes accompanied with steamed quinoa, chopped fresh vegetables and roasted seeds, tangy Pico de Gallo, garnished with cilantro drizzled with a chili lime vinaigrette

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Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

Main Dish

Prep Time

20 Mins

Cook Time

60 Mins

Serving

Serves 8

Description

A nutrient-packed bowl concept with garlic and paprika roasted diced russet potatoes accompanied with steamed quinoa, chopped fresh vegetables and roasted seeds, tangy Pico de Gallo, garnished with cilantro drizzled with a chili lime vinaigrette

Ingredients

  • 2 each (300 g) Russet Potato (5.3 oz) (chopped)
  • 2 tbsp (16 g) Garlic (chopped)
  • 1 tbsp (6 g) Paprika, Ground
  • 2 tsp (11 g) Salt
  • 1 tbsp (14 ml) Olive Oil
  • 1 tsp (2 g) Black Pepper
  • 2/3 cup (120 g) Quinoa
  • 1 1/3 cup (330 ml) Water
  • 1 cup (164 g) Yellow Corn
  • 1 cup (67 g) Kale (chopped)
  • ½ cup (26 g) Red Onion (sliced)
  • ½ cup (90 g) Black Beans (cooked)
  • 1 cup (287 g) Pico de Gallo
  • 2 each (200 g) Avocado (chopped)
  • ½ cup (59 g) Pumpkin Seeds
  • 1 tbsp (30 ml) Oil
  • 1 tbsp (6 g) Chili Powder
  • ½ cup (9 g) Cilantro
+

Chili Lime Vinaigrette

  • ½ cup (118 ml) Olive Oil
  • ½ cup (118 ml) Lime Juice
  • 1 tbsp (4 g) Chili Lime Seasoning

Preparation

  1. Gather all ingredients and equipment.
  2. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. Wash the potatoes well and dry them. Cut them into 1/2” chunks. Place the cut potatoes in a large bowl. Add the olive oil, salt, garlic, paprika, and black pepper. Toss well until all the potatoes are well coated. Transfer the potatoes to the lined baking sheet, making sure you also pour on the any oil and liquid remaining at the bottom of the bowl. Bake for 30 minutes or until the potatoes are tender. Set aside.
  3. In a bowl, pour pumpkin seeds, oil and chili powder and mix until coated evenly. Place in parchment lined baking sheet and roast pumpkin seeds in 400°F (204°C) for 5-6 minutes. Remove tray and cool.
  4. Rinse and strain quinoa with a strainer, shake excess water, then in a pot, add water and quinoa bring to boil then cover, reduce heat and simmer for 25 minutes. Then fluff with fork.
  5. Rinse black beans and drain using a strainer. Set aside.
  6. To make dressing, in a bowl, whisk together olive oil, lime juice and chili lime seasoning until emulsified.
  7. To assemble, in a bowl, scoop roasted potatoes, quinoa, corn, black beans, Pico de Gallo, red onions, roasted pumpkin seeds and avocado side by side, drizzle vinaigrette over and garnish with cilantro leaves and serve.

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Nutrition Facts Per Serving

Calories

320

Fat

23g

Sodium

640mg

Vitamin C

18mg

Carbohydrates

25g

Fiber

5g

Protein

6g

Potassium

508mg

Sugar

5g

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