This Southwest Egg Roll In A Bowl Is Perfect For Weight Watchers

This Southwest Egg Roll in a Bowl is a flavorful twist on the Asian classic. It’s packed with shredded chicken, black beans, sweet corn, and a creamy chipotle ranch drizzle—At just 3 WW Points per serving, it’s a satisfying meal that won’t weigh you down.

Quick, easy, and made in one pot, this dish is perfect for busy weeknights. With simple ingredients and big flavor, it’s a must-try for your meal rotation. Don’t forget to explore our other Weight Watchers dinner recipes for more delicious inspiration!

Why Should You Try Southwest Egg Roll in a Bowl?

Let’s be real: life is busy, and dinner should be simple, satisfying, and delicious. This recipe checks all those boxes. Here’s why it’s worth adding to your rotation:

1. One-Pot Wonder: I don’t know about you, but I hate doing dishes, especially on weeknights. This recipe comes together in one pot, which means less cleanup and more time to relax.
2. Filling and Satisfying: There’s nothing worse than going to bed hungry. This dish is packed with protein and fiber, so it keeps you full until morning. No midnight snack cravings here.
3. Easy to Make: With shredded baked chicken, canned beans, and pre-packaged coleslaw mix, this recipe is as easy as “open, dump, and stir.” If you’re feeling fancy, you can chop some onions and peppers, but even that’s optional.
4. Weight Watchers-Friendly: At just 3 points per serving, this dish is a great option for anyone tracking their points. It’s hearty, flavorful, and fits perfectly into a balanced eating plan.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4

Serving Size: 1 ½ cups

3 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients

For the Bowl:

• 2 cups shredded cooked chicken breast (280 g)
• 1 cup sweet corn kernels (150 g)
• 1 cup black beans, drained and rinsed (170 g)
• 2 cups coleslaw mix (shredded cabbage and carrots) (140 g)
• ½ cup diced pepper (75 g)
• ½ cup diced onion (75 g)
• 1 tablespoon olive oil (15 mL)
• Salt and pepper to taste

For the Chipotle Ranch Dressing:

• ¾ cup plain low-fat Greek yogurt (180 g)
• 1 teaspoon garlic powder (5 g)
• 1 teaspoon chili powder (5 g)
• 1 teaspoon vinegar (5 mL)
• 3 tablespoons water (45 mL)

Optional Toppings:

• 1 avocado, diced (150 g)
• Fresh cilantro, chopped
• Lime wedges

Instructions

1. Prepare the Chipotle Ranch Dressing: In a small bowl, combine the Greek yogurt, garlic powder, chili powder, vinegar, and water. Whisk until smooth. Adjust the consistency with more water if needed. Set aside.
2. Cook the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened and slightly caramelized. Season with salt and pepper.
3. Assemble the Bowl: Add the shredded chicken, sweet corn, black beans, and coleslaw mix to the skillet. Stir everything together and cook for 2-3 minutes until the coleslaw mix softens slightly. Remove from heat.
4. Add Toppings and Serve: Divide the mixture into four bowls. Drizzle with the chipotle ranch dressing. Top with diced avocado and cilantro, if desired. Serve with lime wedges on the side.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. It’s a Southwest-inspired dish, so there’s no strict rulebook—just a framework you can tweak to suit your tastes. Here are some ideas:

1. Protein Swap: I use shredded chicken for speed, but you can easily switch it up. If you have chicken breasts on hand, dice them, season with salt and pepper, and sauté before adding the rest of the ingredients. Prefer beef? Go for 97% lean ground beef, but keep in mind it’ll add a couple of extra Weight Watchers points.
2. Veggie Options: While I recommend keeping the cabbage for that classic egg roll texture, the other veggies are flexible. Swap in broccoli, artichokes, or even green peas if that’s what you have on hand. Just avoid tomatoes—they don’t quite work in this dish, especially when sautéed.
3. Dressing Alternatives: The yogurt-based ranch drizzle is a game-changer, but you can mix it up. Use Greek yogurt as a base and add chipotle seasoning, lime juice, or even a dash of hot sauce for a spicy kick.

Tips and Tricks for Making Southwest Egg Roll in a Bowl

1. Sauté for Better Flavor: Take the time to sauté your onions and veggies until they’re lightly caramelized. This step enhances the overall taste and makes the dish more enjoyable.
2. Serve Hot or Cold: This dish is just as good cold as it is hot, so don’t hesitate to save leftovers for lunch the next day. In fact, I often make a double batch to have ready for quick meals throughout the week.
3. Use Pre-Packaged Ingredients: Don’t shy away from shortcuts. A bag of coleslaw mix or frozen corn and carrot blends can save you time without sacrificing flavor.
4. Customize your Toppings: The avocado and yogurt ranch drizzle are my go-to toppings, but feel free to get creative. A sprinkle of cilantro, a squeeze of lime, or even a handful of crushed tortilla chips can elevate this dish.