Hi, friends! How’s your week going? I have a tasty Power Bowl recipe waitin’ for ya at the end of this post!
Last night, I was invited to a Yelp Elite event at a new distillery in South Charlotte for an insider’s tour, and some happy hour apps and cocktails. So dinner was basically small plates of apps = this charcuterie and veggies with a yummy twist on a Moscow Mule with grapefruit and rosemary. I went up for second and thirds of the charcuterie, and they let us sample some of their paninis! It was fun meeting some other yelpie ambasasdors. They’ve hosted some pretty neat events in Charlotte, and it’s a great way to see new places and meet other foodies who also like taking pictures of food and writing reviews.
I was obv still hungry when I got home so I made a bowl of protein ice cream topped with granola, coconut shavings, banana, bluebs, peanut butter and a side of plantains. Oh em gee, plantains in coconut oil and sea salt are the bees knees.
I live my life through bowls. For realsies, I could live without plates and just have bowls. I need bowls for my oatmeal, yogurt, smoothie bowls, veggie stirfry concoctions, drippy egg yolks over anything, and of course, for power bowls (or buddha bowls), whathaveyou.
Basically, the power bowl gems are hearty little combo’s of veggies, grains, protein sources, sauces, nuts/seeds/toppings aka whatever you want them to be. In a bowl because bowls are awesome.
I’ve already written about my love for tempeh, so naturally I included it in my favorite macro bowl. To marinade the tempeh, I used this recipe for my favorite marinade ever. I actually baked the tempeh the night before and then let it sit in the marinade all day to soak up the flavors before eating this bowl the following night.
This bowl is protein-packed from the quinoa, beans, and tempeh. The Vitamin C from the peppers, the carotenoids (precursor to Vitamin A) from the sweet potatoes, and the betalains and phytophenols that the beets add all contribute to wonderful antioxidant, anti-inflammatory properties. And don’t forget the probiotics that tempeh offers. It’s gluten-free and dairy free also.
- 3 cups greens (I used spinach and herb blend)
- 1 block tempeh (use marinade below)
- ½ cup quinoa
- 1 can beans (I used white kidney beans)
- 1 medium sweet potato
- 4-5 mini peppers
- ½ can beets
- ½ medium avocado
- 1-2 tbsp sesame seeds, to top (optional)
- Salt and pepper, to taste
- For the Marinade:
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1½ tbsp maple syrup
- 1 tsp dried thyme
- 1 clove Garlic (or ½ tsp garlic powder)
- 2 tbsp Lemon juice
- Combine ingredients for marinade, pour over tempeh, and bake at 350 for 30 minutes (if you have time, you could marinade the tempeh overnight).
- While it is baking, cook your quinoa and beans. Put sweet potatoes in microwave for 7 minutes, or until cooked throughout.
- Start arranging greens as the base layer. Cut peppers and beets and arrange on top of greens layer. Once beans, quinoa and sweet potato are done, portion out space for them in the bowl. Add tempeh to bowl, and drizzle extra marinade over contents.
- Lastly, add avocado, and sprinkle with sesame seeds, salt and pepper, to taste.
I also made a quick tahini dressing (2 parts tahini, 3 parts lemon juice and water, 1/2 tsp garlic, 1/2 tsp sea salt, 1/4 tsp ground pepper) for the topping, but the flavors are just fine without a dressing!
Best of all? I can assure you that this is RD approved, and full of healthy fats, fiber, protein, complex carbohydrates, nutritious vitamins and minerals, and antioxidants. All good things!
Are you a bowl person?
Do you yelp?