Zesty Pinto Bean & Hot Dog Power Bowls with Avocado-Lime Dressing

Zesty Pinto Bean & Hot Dog Power Bowls with Avocado-Lime Dressing ingredients

• 4 count hot dogs
• 1 can (15 oz) pinto beans
• 1 tbsp olive oil
• 0.5 medium red onion
• 2 count (any color) bell peppers
• 1 cup corn
• 1 tsp chili powder
• 0.5 tsp cumin
• 0.25 tsp salt
• 0.13 tsp black pepper
• 4 cups cooked quinoa or brown rice
• 4 cups mixed greens or shredded lettuce
• 1 cup cherry tomatoes
• 0.25 cup fresh cilantro
• 1 ripe, medium avocado
• 2 tbsp lime juice
• 3 tbsp water
• 2 tbsp Greek yogurt or sour cream
• 2 tbsp fresh cilantro
• 1 clove garlic
• 0.25 tsp salt
• 0.13 tsp black pepper

How to make Zesty Pinto Bean & Hot Dog Power Bowls with Avocado-Lime Dressing

1. Prepare the Avocado-Lime Dressing: In a blender or food processor, combine the flesh of 1 ripe avocado, 2 tablespoons lime juice, 3 tablespoons water, 2 tablespoons Greek yogurt (if using), 2 tablespoons chopped fresh cilantro, 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Blend until smooth and creamy, adding more water if needed to reach your desired pouring consistency. Set aside.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 4 sliced hot dogs and cook for 3-4 minutes, stirring, until lightly browned and slightly crispy. Remove the hot dogs from the skillet and set aside.
3. To the same skillet, add the 0.5 thinly sliced red onion and 2 thinly sliced bell peppers. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and caramelize slightly.
4. Stir in the 1 cup corn, 1 teaspoon chili powder, 0.5 teaspoon cumin, 0.25 teaspoon salt, and 0.13 teaspoon black pepper. Cook for another 2-3 minutes, until the corn is tender and heated through.
5. Add the 1 rinsed and drained can of pinto beans and the browned hot dog slices back into the skillet. Toss everything together gently and cook for 2-3 minutes more to heat through and allow the flavors to meld.
6. To assemble the power bowls, divide 4 cups of cooked quinoa or brown rice (if using) evenly among four large bowls. If skipping grains, start directly with the mixed greens.
7. Top the grains (or the bottom of the bowl) with 4 cups mixed greens or shredded lettuce.
8. Spoon an even amount of the warm hot dog and pinto bean mixture over the greens in each bowl.
9. Garnish each bowl with 1 cup halved cherry tomatoes and 1/4 cup chopped fresh cilantro.
10. Drizzle generously with the prepared Avocado-Lime Dressing before serving. Toss gently if desired, or let each diner mix their own.

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