El Verde Bowl

El Verde BowlStreuselStrudel and I decided to do something a little different for December.  In years past, during this month you’d see us post our favorite holiday recipes, like that which brought us together, Chocolate Babka or Cheesy Flaky Rolls.  This December we’re bringing you healthy recipes to balance out all of the sugar and butter and flour you are likely consuming along with us this holiday season!

First up, El Verde Bowl!  I feel extremely lucky here in Colorado to live close to several Protein Bar locations.  If you live in Colorado, Chicago or Washington D.C. you should visit a Protein Bar STAT.  If not, lucky for you I have re-created one of their bowls called El Verde Bowl.  This bowl is a perfect meal before a few Christmas Cookies!  Packed with healthy hemp, quinoa and chicken protein sources, it is filling and tasty!


Don’t dare forego the tomatillo salsa or chipotle yogurt, without it the meal is certainly not complete.


El Verde Bowl

serves 2


1/2 onion chopped

1 c. canned corn, drained

1 1/2 c. chopped roasted chicken

1/4 c. hemp seeds

1 c. cooked quinoa

1 poblano pepper, roasted (skin and seeds removed) and chopped

1/2 c. tomatillo salsa

1/4 c. plain greek yogurt (I like Fage)

1 T. chipotle seasoning

1 t. avocado oil

1/4 t. Himalayan sea salt


In a medium size skillet, cook the onion until carmelized in the avocado oil and then add the corn, letting sit until one size of the corn is slightly charred.  While this is cooking combine the greek yogurt, ground chipotle and about a tablespoon of water and whisk to make a thin and spicy drizzle for the bowl.  Set the yogurt mixture aside.

Add the chopped chicken, poblanos, quinoa and hemp seeds to the cooking onions and corn.  Add the salt.  Turn off the heat and toss the whole mixture together and distribute between two bowls.

Add a 1/4 cup of tomatillo salsa on top of each mixture and then drizzle generously with the greek yogurt sauce.

This is a spicy, crunchy, flavorful dish!

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