Power Bowls

“Healthy does NOT mean starving yourself EVER. Healthy means eating the right food in the right amount”.

– Karen Salmansohn

A power bowl is basically an all-in-one meal in a bowl that tastes great and provides a ton of nutrition, protein and flavour! And according to foodrevolution.org, the essential ingredients for a power bowl are:

• The Base – Usually whole grains, but you can also use noodles, potatoes, greens, or other veggies.

• Vegetables – Take your pick of raw, cooked, or both! The more colorful, the better. These should make up at least half of your bowl.

• Protein – If you like, you can choose plant-based protein sources like beans, lentils, tempeh, and tofu. They should make up a quarter of your bowl.

• Dressing – Every good power bowl has a tasty dressing or sauce to top it off. Keep it simple. Some examples are tahini, avocado and lime, or a homemade vegan ranch.

• Crunchy topping (optional) – And finally, many power bowls include toppings, which often have a little crunch to them. Try foods like nuts, seeds, or roasted chickpeas.

Now, the ingredients that I use for my power bowl may not be the ingredients you use for yours, so don't feel like you're tied to the same things I put in my bowl. That's the beauty of this recipe; you can add what you want! So, enough talking about it and let's make it!

Ingredients:

Brown rice

Broccoli

Seasoned Sweet potato (cubed)

- Olive oil

- 1/2 tsp - Black pepper

Seaweed

- 1 tbsp - Sesame oil

Seasoned chick peas

- 1/2 cup - Coconut milk

- 1 tsp - salt

- 1 tsp - Tumeric

Seasoned tofu

- 1 tbsp - Sesame oil

- Salt (to taste)

pickled cucumbers and onions

Optional:

Sriracha sauce, Korean Gochujang, or maybe even a little soy sauce.

Directions:

1. Cook your choice of rice according to how you normally would cook it or to the packaging. Set aside.

2. Cut the broccoli into bite size pieces or just use frozen broccoli. On a cookie sheet lined with parchment paper, place your desired amount of broccoli heads on half of the sheet.

3. Peel and cube one sweet potato. Place on the other half of the cookie sheet and drizzle a little olive oil on top of them. Add salt and black pepper to taste. Place sheet into oven and bake at 350 degrees for 20-25 minutes. Set aside.

4. In a small frying pan set to low-medium heat, combine the tofu with the sesame oil and salt. Fry until lightly browned. Set aside

5. In the same frying pan, set the heat to medium-high and place the chick peas with the salt and tumeric. Stir for approximately 5 minutes. Set aside.

6. The seaweed is optional. There are two options for the seaweed if you opt for using it. You can go with the dry roasted seaweed, or use the dried version that need to be rehydrated. In this case, follows the directions on the packaging, then fry with a little sesame oil for no longer than 5 minutes.

7. Once all the components are complete, it is time to put them all together! In a bowl, add about a cup of rice. Then arrange the other ingredients on top of the rice in whatever pattern you like.

8. For an added treat, you can fry an egg and place it on top.

9. Add your choice of sauce, and serve!