Power Bowl Recipe

Prepare Quinoa

Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.

Slice Vegetables

While the quinoa is cooking, chop the broccoli into small florets, slice the bell peppers, and thinly slice the red onion. Rinse and drain the cabbage slaw and spinach.

Sauté Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the broccoli, bell peppers, and red onion. Sauté for about 5-7 minutes until the vegetables are tender but still crisp. Add the cabbage slaw and spinach, and stir until the spinach wilts, about 2-3 minutes.

Prepare Brussels Sprouts

Meanwhile, preheat the oven to 400°F (200°C). Trim and halve the Brussels sprouts, toss them with the remaining tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy and golden brown, turning halfway.

Combine and Serve

In a large bowl, fluff the cooked quinoa with a fork. Layer the sautéed vegetables over the quinoa, followed by the crispy Brussels sprouts. Drizzle with lemon juice and sprinkle with garlic powder, salt, and black pepper to taste. Serve warm.