If this week had a theme, it would be power bowl. I cannot get enough of these. If you follow me on Instagram, you’ve seen some of my creations this week.
The thing I love about power bowls is they’re incredibly easy (no meal this week has taken me longer than 20 minutes to prepare) and they are completely customizable to suit individual preferences. If you don’t know what a power bowl is or how to make one, basically, throw together all the nutritious foods you have in your fridge and/or pantry into one bowl and you’ve got yourself a power bowl.
I’ve been working really hard lately on my strength and marathon training programs, and as a Dietitian, I know that a key component to my success in these programs is proper nutrition. Eating these power bowls makes me feel good. My body feels nourished and ready to take on the next day’s workout.
I don’t have exact recipes because power bowls aren’t a science, throw together what you enjoy and you will come up with a delicious creation. I’m sharing my creations simply to inspire.I did reuse a lot of the same ingredients because I don’t like waste and because these are foods I love so I don’t mind eating them multiple days in a row. Remember, these bowls are completely customizable, if you don’t like tempeh – you can easily add chicken. If you don’t have quinoa on hand – use brown rice.
Mixed Vegetable, Kale & Tempeh Power Bowl
This bowl was super easy to make. I added a little olive oil & seasonings (garlic powder, onion powder & basil) to sliced plain tempeh and chickpeas then heated on medium heat until warm. Overtop sauteed kale (I sautee mine briefly to reduce the bitterness) I added the tempeh & chickpea mixture, shredded carrots, chopped cucumbers & yellow bell peppers. I topped this all with a balsamic dressing made from (olive oil, balsamic vinegar, maple syrup & dijon mustard).
Balsamic Kale, Butternut Squash & Quinoa Power Bowl
I reused the same balsamic dressing and prepared the kale tempeh the same way as the first power bowl. But this one I topped with roasted butternut squash seasoned with seasoning salt & paprika, quinoa and some hemp hearts.
Sweet Potato & Chickpea Hash Power Bowl
For this bowl, I chopped a sweet potato finely and sauteed it with some olive oil & minced garlic until soft. Then I added chopped red bell peppers, tempeh & chickpeas to the frying pan along with seasonings (italian blend, paprika and onion powder). I topped the sweet potato hash mixture with two poached eggs and sliced avocado.