Looking for a recipe that pairs well with Lime Margs? I thought so. Me too, lately! I am so excited to share this recipe with you today. Crisp, cool veggies with warm cilantro farro, black beans, lime chicken and lots and lots of southwest flavors.
This isn’t the first time I’ve attempted to remake a recipe from California Pizza Kitchen. About a year ago I made the CPK Inspired Buffalo Cauliflower Bites . It’s funny because I actually don’t dine at CPK too often, but I give them a lot of credit for having some pretty innovative food items. They stay ahead of the curve with health trends (zoodles, cauliflower crust, etc.) and it’s impressive considering they are a chain restaurant.
The California Pizza Kitchen Sante Fe bowl is one of their three Power Bowls. They are all relatively low in calories and consist of fresh and wholesome ingredients. This is usually my go-to when dining there (well, for the days that I am strong enough to dodge my never-ending desire for pasta and pizza :)). BTW – this post is definitely not sponsored, I am just kind of in love with this bowl and it’s super easy for make-ahead meals. Plus, look how pretty those vibrant colors are… Totes worth ranting about.
Now, promise me you won’t skip out on the Homemade Poblano Ranch recipe and go for the convenient bottle sitting in your fridge shelf. This is a dang good recipe, good enough to keep in your back pocket at all times. As someone who consumes about a pint of ranch varieties every month, I’d take my word for it – it’s killer! You can even add some jalapeños to it, if you like a little more shamwow! If you have any potato/tortilla chips laying around, I wouldn’t judge you at all for allowing them to go for a quick dip!
I hope you enjoy this recipe as much as I do! Lemme know whatcha think by sharing in the comments below or tagging me on IG #BadBatchBaking @BadBatchBaking!Print
Crisp and healthy Sante Fe Power Bowl that is identical to the much loved entree served at California Pizza Kitchen!
Sante Fe Power Bowl
- 4 grilled or baked chicken breasts, with a squeeze of lime
- 1 cup farro, rinsed
- 3 cups Kitchen Basics (unsalted) Chicken Stock
- 1/3 cup cilantro leaves, chopped
- 6 cups baby spinach leaves, ripped
- 2 tomatoes, diced
- 4 ears of sweet corn
- 1 – 16 oz can of black beans, drained and rinsed (low sodium)
- 2 cups red cabbage, sliced thin
- 2 avocados, chopped
- 1 poblano pepper, sliced thin
- 4 tablespoons pepitas
Homemade Pablano Ranch
- 1/2 cup full-fat mayonnaise
- 1/4 cup buttermilk
- 1/2 cup full-fat sour cream
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill weed
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon dried chives
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon cracked pepper
- 1 poblano pepper
- Cilantro leaves (just a fistful)
- Squeeze of lime
Sante Fe Power Bowl
- In a large saute pan, place all four ears of corn and turn on high. Once the corn is blackened on the bottom, rotate until it’s charred on each side (alternately you can grill them). When cooled, scrape off the kernels of corn into a bowl. Set aside.
- Prepare the cilantro farro by placing farro and stock in a medium saucepan. Bring to a boil over medium-high heat. Then reduce heat to medium-low and simmer for 30 minutes. Once the farro is cooked, drain off the excess liquid.
- Add chopped cilantro and combine. Season with salt and pepper. Set aside.
- Prepare the bowls as shown in the photo, starting with the rice and spinach as the base, and building upon it with the beans, sliced chicken and veggies. Drizzle with dressing and enjoy!
Homemade Poblano Ranch
- Broil 1 poblano pepper until skin is blistered on all sides (monitoring and rotating every 5 minutes or so). Place blistered pepper immediately into a small bowl and cover with plastic wrap; let sit 20 minutes. Remove skin, stem and seeds. Chop into chunks.
- In a food processor, add the poblano pepper and all remaining ingredients. Puree the dressing until smooth and adjust the taste as needed by adding additional seasonings and/or salt and pepper (if needed).
- Using a mandolin will assist in getting a perfect thin slice on the poblano pepper and cabbage.
- This recipe is great for meal prep. I store all prepared ingredients in separate food storage containers in the fridge. When ready to eat, portion the farro, beans and chicken into the serving bowl and heat in the microwave to warm, then add all cool veggies and dressing.
Grilled chicken, sliced
1 cup farro, rinsed
3 cups Kitchen Basics (unsalted) Chicken Stock
1/3 cup cilantro leaves