Three Sisters Power Bowl

Name: Three Sisters Power Bowl
Prep time: 15 min
Cook time: 15 min
Ingredients: 3 cups vegetable or chicken broth; 1 cup Spicy Green Tomatillo Salsa; 2 cups uncooked quinoa; 1 tablespoon chia seeds; ¼ cup chopped cilantro (firmly packed); 2 cups spiralized zucchini or other summer squash; 1 tablespoon butter; 4 eggs; Salt and freshly ground black pepper to taste; 2 cups Tepary beans (prepared according to package directions); 1 cup roasted corn kernels (defrosted if frozen); 2 large avocados (sliced); ½ cup Pico de Gallo salsa

Let the power of these three sisters fuel your day! Corn, beans, and squash are three of the earliest crops grown by Native Americans in the Sonoran region. Nicknamed the “Three Sisters,” they thrive when planted close together, and when eaten together they are nutritionally complete. If you’ve never tried Tepary beans, this recipe is an excellent place to start. Tepary beans have a rich, meaty flavor and firm texture – they’re available online, but you can substitute other prepared beans instead. This recipe was first published in my cookbook, Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona. The photograph for this recipe is an American Photography Award winner.

Let the power of these three sisters fuel your day! Corn, beans, and squash are three of the earliest domesticated crops grown by Native Americans in the Sonoran region. Nicknamed the “Three Sisters,” they thrive when planted close together, and when eaten together they are nutritionally complete.

Prep Time: 15

Cook Time: 15

Three Sisters Power Bowl

Servings: power bowls

If you’ve never tried tepary beans, this recipe, which was inspired by these three native ingredients is an excellent place to start. Tepary beans have a rich, meaty flavor and firm texture – they’re available online, but you can substitute other prepared beans instead. To quickly thaw the corn, place it in a colander under cold running water.

Ingredients

3 cups vegetable or chicken broth
1 cup Spicy Green Tomatillo Salsa , Get the recipe
2 cups uncooked quinoa
1 tablespoon chia seeds
¼ cup chopped cilantro firmly packed
2 cups spiralized zucchini or other summer squash
1 tablespoon butter
4 eggs
Salt and freshly ground black pepper to taste
2 cups Tepary beans prepared according to package directions
1 cup roasted corn kernels defrosted if frozen
2 large avocados sliced
½ cup Pico de Gallo salsa

Instructions

Bring broth and Green Tomatillo Salsa to a boil in a medium pot. Add the quinoa, reduce heat to medium-low, cover, and simmer for 12 minutes or according to package directions. Remove from heat, stir in chia seeds, cilantro and zucchini. Cover and steam for 5 minutes.
Meanwhile, heat the butter in a small nonstick skillet over medium heat. Fry the egg to your desired doneness. Season with salt and pepper.
Divide the prepared quinoa among 4 serving bowls. Arrange the prepared Tepary beans, corn, zucchini, avocado slices, and chunky pico de gallo salsa around each bowl and top each with an egg. Serve immediately.

Course Breakfast, brunch

Cuisine Sonoran Style, Sonoran Style Mexican, Southwestern

Diet Diabetic, Gluten Free, Vegetarian

Keyword borderlands breakfast recipe, Sonoran breakfast recipe, Taste of Tucson cookbook recipe, The Three Sisters plants, three sisters breakfast bowl, three sisters power bowl, vegetarian breakfast recipe

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