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Sante Fe Power Bowl (CPK Copycat Recipe)

Sante Fe Power Bowl (CPK Copycat Recipe)

  • Author: Mallory Austin
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x


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
  • 116 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.
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes