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Easy Power Bowls

How to get more color into your everyday food? I love preparing these ingredients beforehand and then adding them together when I am running out of time to make lunch or dinner. Lately, we have been rushing to a bunch of after-school activities. I just do not have time to stop and cook right before dinner. Sunday or Monday I spend prepping meals for the week and it is hard to think of anything easier than these power meals to add a rainbow of colors, phytonutrients, fiber, and vitamins to our diets!

Just follow the instructions, pick a dressing of your choice (homemade is the best!), and start enjoying more free time around dinner!

Ingredients:

For the roasted veggies:
  • 2-3 small sweet potatoes, peeled and chopped (4 cups)
  • 2-3 cups brussels sprouts, trimmed and halved
  • 1 medium red onion, peeled and chopped
  • 2 large red bell peppers, chopped
  • 1 medium cauliflower, chopped into small florets (4 heaping cups)
  • 3 tablespoons extra-virgin olive oil, divided
  • Salt, spices to taste, pepper
For the quinoa:
  • 1 cup uncooked quinoa
For the fresh veggies:
  • 1 long cucumber, chopped
  • 1 medium bunch of green onions, chopped
  • 1-2 cups grape tomatoes
Toppings:
  • Ripe avocados
  • Chopped lettuce/greens (Romaine, Iceberg, kale, etc)
  • Salad dressing of your choice
  • Seaweed sprinkles (kelp or dulce)
  • Nuts and seeds (I use hemp hearts and roasted pepitas)
  • Hummus or pesto

Directions:

  1. Get all your ingredients together.
  2. Preheat the oven to 380-400°F.
  3. Get the veggies that are for roasting into a bowl, sprinkle with avocado oil, and toss them. Add salt and pepper. Divide the chopped veggies onto the baking sheets.
  4. Roast the veggies for 35 or so minutes until tender.
  5. Soak quinoa for 4-8 hours beforehand or you can use it unsoaked if needed. Soaking helps to get rid of anti-nutrients. Add 1 cup of unsoaked quinoa with 2 cups of water. If you soaked quinoa – use less water (approximately 1 cup of quinoa to 1.5 cup of water). Bring to a simmer over medium-high heat, then immediately reduce the heat to low-medium, cover with a lid, and cook for 10 – 15 minutes (if not soaked) and 8-10 minutes if soaked. Check to see is the water is absorbed and the quinoa is not mushy.
  6. When the roasted veggies are ready – cool them and put them and quinoa into containers.
  7. The veggies are good for 4-5 days.
  8. Toppings and mix-ins. Add a couple of generous handfuls of chopped lettuce/greens to the bottom of a large shallow bowl. Drizzle with a bit of dressing and toss the lettuce/greens until coated. Top with spoonfuls of your warmed-up quinoa and roasted veggies. Add the toppings of your choice and change the dressing to make the power bowls taste more interesting every day!
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