CPK Santa Fe Power Bowl Recipe

Ingredients

For the Bowl:

  • 1 cup farro: Follow package instructions for cooking.
  • 1 (15-ounce) can black beans: Drained and rinsed
  • 1 cup frozen corn: Thawed, or use fresh corn kernels
  • 2 avocados: Diced
  • 1/2 cup chopped fresh cilantro
  • 6 cups baby spinach
  • 1/2 red cabbage: Thinly sliced
  • 4 grilled chicken breasts: Cut into strips or cubes
  • 1 poblano pepper: Roasted, peeled, and thinly sliced (See instructions below)
  • 4 tablespoons pepitas

For the Poblano Ranch Dressing:

  • 1/2 cup mayonnaise (full-fat is best for flavor)
  • 1/4 cup buttermilk
  • 1/2 cup sour cream (full-fat)
  • 1 roasted poblano pepper: (See instructions below)
  • 1/2 teaspoon dried dill weed
  • 2 tablespoons fresh dill: chopped
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Squeeze of lime juice

Instructions

1. Roast the Poblano Peppers:

  • Preheat broiler to high.
  • Place poblano peppers on a baking sheet lined with foil.
  • Broil for approximately 5-8 minutes per side, or until the skins are blackened and blistered.
  • Remove from oven and place into a bowl, covering tightly with plastic wrap. Let steam for 10-15 minutes to loosen the skins.
  • Peel the skins off the peppers, remove seeds, and dice one pepper for the dressing. Slice the other for the bowl.

2. Prepare the Farro:

  • Cook farro according to the package directions. Drain and set aside.

3. Make the Dressing:

  • In a blender or food processor, combine mayonnaise, buttermilk, sour cream, one roasted poblano pepper, herbs, spices, and lime juice.
  • Blend until smooth and creamy. Adjust salt and pepper if needed.

4. Grill the Chicken

  • Season chicken breasts with salt, pepper, and any other spices you like (chili powder, cumin, paprika would work well).
  • Grill over medium-high heat (or bake) until cooked through, about 5-7 minutes per side.
  • Let the chicken rest for a few minutes before slicing or cubing.

5. Assemble the Bowls:

  • Divide the spinach into four bowls.
  • Layer with farro, black beans, corn, chicken, avocado, cilantro, cabbage, poblano slices, and pepitas.
  • Drizzle generously with the poblano ranch dressing.

Tips:

  • Customize it: Add other toppings like diced tomatoes, shredded cheese, or roasted sweet potatoes.
  • Make it vegetarian: Substitute the chicken for seasoned tofu or tempeh.
  • Don’t sweat the details: Restaurant ‘copycat’ recipes are approximations. Play around to find what you like best!

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