Get all the things you crave in this delicious and nutritious “beyond salad” power bowl, with the added kick of the chipotle cream to spice things up.
In a medium bowl, whisk together vinegar, oil, chili powder, brown sugar, paprika, salt and pepper. Add carrots, red and yellow peppers and cilantro. Toss to combine; set aside to marinate.
Chipotle Cream: In small food processor, combine avocado, yogurt, chipotle powder, lime zest and juice; purée.
Divide quinoa, kale and black beans among 4 bowls. Top with marinated vegetables, green onion, cheese and eggs.
Serve with a dollop of chipotle cream. Garnish with cilantro leaves and lime wedges, if using.
Tip: Chipotle cream can be stored in an air tight container in the refrigerator for up to 2 days.