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Power Bowls

Power Bowls

Power Bowls are our favorite go-to meal for any meal of the day.  These are even yummy at breakfast!!

Power Bowls are more commonly known as Buddha Bowls, however, there are so many variations of Buddha Bowls, that we stick with the Power Bowl name to distinguish what dish we’re talking about.

Turmeric seasoned potatoes and chickpeas, complimented with quinoa, avocado, and kale, make up these Power Bowls and are packed with flavor power!  They’re SO satisfying and they do NOT disappoint!

Pictured above is two different types of quinoa.  Feel free to use any kind of quinoa.

The recipe is inherently nightshade, dairy, nut, gluten free, and vegan, however, you can add in some cayenne pepper for an extra punch and added flavor (just remember it will no longer be nightshade free at that point).

They store well for up to one week in a refrigerated, air-tight container.

We recently went up the canyon to make a campfire and hangout before school started again.  We tried Power Bowls as a tin foil dinner and they turned out great!!  We didn’t make quinoa because we were a little short on time before we left, but they turned out amazing!!  They were perfectly cooked through, had that savory fire-roasted taste and didn’t burn.

 

We wrapped the seasoned, uncooked chickpeas and potatoes in two layers of tin foil at the house before we left.  We also brought avocado and oiled kale in a separate tupperware with us.  Once the coals were warm enough, we placed the chickpeas and potatoes in the coals for about 30 minutes.  Unwrap, add in the avocado and kale, and voila! campfire Power Bowls!

They had the best fire-roasted taste ever!  Needless to say, we’re diggin’ this dish.

 

Print Recipe
Power Bowls
Turmeric seasoned potatoes and chickpeas, complimented with quinoa, avocado, and kale, make up these Power Bowls and are packed with flavor power!  
Course Main Dish
Prep Time 10 min
Cook Time 30 min
Servings
Servings
Ingredients
Course Main Dish
Prep Time 10 min
Cook Time 30 min
Servings
Servings
Ingredients
Instructions
  1. Place quinoa and water in a medium pot and bring to a boil. Reduce heat and simmer until water has evaporated and quinoa is fluffy. Toss 1 tbsp turmeric into quinoa. Set aside.
  2. Meanwhile, place sweet potatoes on large baking pan. Drizzle with 1/8 cup olive oil and toss in 2 tbsp turmeric. Season with salt. Bake at 350 for five minutes.
  3. Add chickpeas to baking pan and drizzle with remaining 1/8 cup olive oil. Bake for another 30 minutes until chickpeas are golden and crispy, and potatoes are soft.
  4. Drizzle kale with 2 tbsp olive oil and massage into kale. This softens and sweetens the kale.
  5. Dish up bowls by placing each ingredient in their own "corner" of the bowl starting with the quinoa, then kale, potatoes, avocado, and chickpeas.
  6. Salt and pepper to taste and enjoy!
Recipe Notes

These bowls can be stored in a refrigerated airtight container for up to one week.  Enjoy for breakfast, lunch, or dinner 🙂



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