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quinoa avocado power bowl 154784793

Quinoa Avocado Power Bowl with Chicken

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Savor a vibrant Quinoa Avocado Power Bowl, packed with tender chicken, fresh veggies, and creamy dressing for a satisfying, energizing meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 4
Course: chicken recipes, Healthy Recipes, Main Dishes
Cuisine: American, Californian, Mediterranean, Mexican
Ingredients Method Notes

Ingredients
  

  • 1 cup uncooked quinoa rinsed thoroughly
  • 2 cups water or low-sodium chicken broth
  • 1 lb boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • 15 oz black beans 1 can, rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1 cup corn kernels fresh, frozen, or canned
  • 1/4 red onion thinly sliced
  • 1 large ripe avocado pitted and peeled
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup fresh cilantro loosely packed

Method
 

  1. {'@type': 'HowToStep', 'name': 'Prepare the Quinoa', 'text': 'Rinse the quinoa thoroughly under cold running water for at least 30 seconds. Transfer to a medium saucepan, add 2 cups water or broth and a pinch of salt. Bring to a rolling boil over medium-high heat. Immediately reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5-10 minutes. Fluff with a fork and set aside.'}
  2. {'@type': 'HowToStep', 'name': 'Cook the Chicken', 'text': 'Pat chicken cubes dry with paper towels. In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle generously over the chicken cubes. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a cutting board and let rest for 5 minutes.'}
  3. {'@type': 'HowToStep', 'name': 'Prepare Fresh Components', 'text': 'Rinse and drain the black beans. Halve the cherry tomatoes. Prepare corn kernels (thaw if frozen). Thinly slice the red onion. Set aside.'}
  4. {'@type': 'HowToStep', 'name': 'Make the Creamy Avocado Dressing', 'text': 'In a blender or food processor, combine the pitted and peeled avocado, Greek yogurt (or sour cream), and fresh cilantro. Blend until smooth and creamy. Season with salt and pepper to taste. (Optional: add a splash of water or lime juice for desired consistency and tang).'}
  5. {'@type': 'HowToStep', 'name': 'Assemble the Bowls', 'text': 'Divide the cooked quinoa evenly among 4 serving bowls. Arrange the cooked chicken, black beans, cherry tomatoes, corn, and sliced red onion over the quinoa. Generously drizzle with the creamy avocado dressing. Garnish with additional fresh cilantro if desired, and serve immediately.'}

Notes

Ingredient Swap: I love using chicken thighs here when I want a more flavorful, juicy bite, just be sure to cook them a minute or two longer.
Storage Tip: Keep the components separate in airtight containers in the fridge for up to 3 days, but the avocado dressing is best made fresh or it will brown.
Make-
Ahead Advice: You can cook the quinoa and chicken a day in advance, then simply reheat gently before assembling your bowls.
Common Mistake: Not rinsing the quinoa first can leave a bitter taste, so I always give it a good rinse in a fine-mesh strainer.
Serving Suggestion: A squeeze of fresh lime juice over the finished bowl really brightens up all the flavors, it's my favorite finishing touch.
Equipment Note: If you don't have a blender for the dressing, just mash the avocado with a fork and whisk it with the yogurt and finely chopped cilantro.