Power Bowl Recipe

Cook quinoa

Rinse 1 cup quinoa in a fine mesh sieve. Combine quinoa with 2 cups water and a pinch of salt in a small saucepan. Bring to a boil, then reduce to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let sit 5 minutes, then fluff with a fork.

Cook brown rice

Rinse 1 cup brown rice. Combine with 2 1/4 cups water and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover and simmer 35-40 minutes until tender and water is absorbed. Let rest 10 minutes off heat and fluff.

Prepare greens: wash and spin spring greens dry; keep chilled until assembling bowls.

Roast sweet potatoes

Preheat oven to 425°F (220°C). Toss 2 cups cubed sweet potato with 1 tbs olive oil, 1 tsp maple syrup (or honey), 1/2 tsp salt and 1/4 tsp black pepper. Spread in a single layer on a sheet pan and roast 20-25 minutes, turning once, until edges caramelize and cubes are tender.

Crisp the chickpeas

Pat 1.5 cups rinsed chickpeas dry. Toss with 1 tbs olive oil and 1/4 tsp salt and 1/4 tsp smoked paprika (optional). Spread on a sheet pan and roast alongside sweet potatoes for 18-22 minutes until slightly crisp. Alternatively, pan-fry over medium-high heat 6-8 minutes until golden.

Quick-pickle cucumber

Thinly slice 1 medium cucumber. In a bowl whisk 3 tbs rice vinegar, 1 tbs water, 1 tbs sugar (or 2 tbs honey) and a pinch of salt until dissolved. Add cucumber slices and let sit at least 15 minutes (longer for more flavor). Drain before assembling.

Roast tomatoes

Toss 2 cups halved cherry tomatoes with 1 tbs olive oil and a pinch of salt and pepper. Roast at 425°F (220°C) for 12-15 minutes until blistered but not collapsed. Remove and cool slightly.

Pumpkin seed crunch

Toast 1/2 cup pumpkin seeds in a dry skillet over medium heat 3-5 minutes until fragrant and lightly browned. Remove from heat and toss with a pinch of salt. For extra crunch, add 1 tsp maple syrup and cook 30 seconds more, then cool.

Prep avocado

Halve and pit 2 avocados, score the flesh in a crosshatch and slice or scoop into wedges just before serving. Sprinkle lightly with salt and lemon juice to prevent browning if desired.

Dice 8 oz sushi-grade ahi into 1/2-inch cubes and place in a chilled bowl. Add 2 tbs soy sauce, 1 tsp sesame oil, sliced scallion and 1 tsp toasted sesame seeds. Gently toss and refrigerate 10-15 minutes to marinate. Keep cold until assembling.

Place 4 eggs in a saucepan, cover with cold water by 1 inch. Bring to a rolling boil, then cover and remove from heat; let sit 10 minutes. Transfer eggs to an ice bath 5 minutes, then peel. Halve eggs lengthwise and remove yolks to a bowl. Mash yolks with 2 tsp mayo, 1 tsp Dijon mustard, 1/2 tsp apple cider vinegar and 1/4 tsp smoked paprika. Spoon or pipe filling back into whites and refrigerate until serving.

Press extra-firm tofu to remove excess water, then cut into 1/2-inch cubes. Toss with 1 tsp white miso, 1 tsp soy sauce and 1/2 tsp rice wine vinegar. Heat 1 tbs neutral oil in a nonstick skillet over medium-high heat. Add tofu and pan-fry, turning occasionally, until golden and slightly crisp, about 6-8 minutes. Remove from heat and keep warm.

Season 10 oz chicken breast with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp garlic powder. Sear in a skillet over medium-high heat 5-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then chop into bite-sized pieces.

Lemon Tahini

Whisk 3 tbs tahini, 2 tbs lemon juice, 2 tbs warm water, 1 tsp honey or maple syrup and 1/4 tsp salt until smooth and pourable. Add more water 1 tsp at a time to reach desired consistency.

Miso Ginger

Whisk 1 tsp white miso, 1 tsp grated ginger, 1 tbs rice vinegar, 1/2 tsp sesame oil and 1 tbs neutral oil until emulsified. Taste and adjust salt or a splash of soy sauce if needed.

Poppy Seed

Combine 3 tbs Greek yogurt (or mayo), 1 tbs apple cider vinegar, 1 tsp honey and 1 tsp poppy seeds. Whisk until smooth; season with salt to taste.

To build 4 power bowls (servings = 4), divide bases among bowls: use about 1/2 cup cooked quinoa and 1/2 cup cooked brown rice per bowl (or 1 cup mixed) and 1 cup spring greens. Arrange toppings and protein choices on top: 1/2 avocado per bowl, 1/2 cup roasted sweet potato, 1/3 cup crisp chickpeas, a few pickled cucumber slices, 1/3 cup roasted tomatoes, 2 deviled egg halves (if using), or portion of ahi poke (2 oz), or 3-4 oz miso tofu or chopped chicken per bowl. Sprinkle 2 tbs toasted pumpkin seeds over each bowl.

Drizzle 1-2 tbs of your chosen dressing over each assembled bowl. Serve immediately with additional lemon wedges or extra dressing on the side.