Hi there! Today I have for you my first post-renovation recipe!
Here was our recipe redux topic this month:
Plant Protein Power Bowls
Packed with protein, fiber and color, plant power bowls are trendy and delicious. Show us the healthy recipe that’s in your bowl.
Since I often find myself in a lunch-rut, I wanted to create a recipe that ensures I get good nutrition at lunch time. It’s very common for me to eat fruit with lunch, but I slip with vegetables, and often there aren’t enough healthy fats and protein involved. This meal helps to accomplish all 3! It’s easy to prepare on a Sunday, and then can be stored portioned out in Tupperware for lunches all week.
In this recipe I used a major time-hack, which are the frozen grains. If you don’t have time to cook up a big batch of grains, the frozen grains at Trader Joe’s are a life saver. I have been all about them this summer. Another perk is that 90% of this meal is inactive time, so you can multi-task while your weekly lunches cook!
If you don’t like brown rice or quinoa, feel free to use all of one or the other, or substitute for another whole grain entirely. If you’re not a chickpea fan, use whichever bean you like best. The recipe is pretty versatile!
- 2 cups brown rice (I used frozen from TJ's)
- 1 cup quinoa (I used frozen from TJ's)
- 15 oz. can no-salt-added chickpeas, drained and rinsed
- 15 oz. can no-salt-added diced tomatoes, drained
- 1 medium sweet potato, peeled and diced (approx. 1/2" dice)
- 1 tsp. extra-virgin olive oil
- 1 cup frozen corn
- 1/8 tsp. ground ginger
- 1 tsp. chili powder
- 1/2 tsp. kosher salt + 1/4 tsp. ground black pepper
- 6 oz spinach, roughly chopped
- toppings (for 6): 2 avocados, plain greek yogurt & salsa
- Preheat oven to 400 F
- Peel & dice sweet potato, and toss with olive oil and a sprinkle of salt & pepper in a 9x13 baking dish. Bake for 30 minutes.
- While the sweet potato bakes, combine chickpeas, diced tomatoes, ginger, chili powder, salt, pepper and corn in a medium bowl.
- When timer sounds, add chickpea mixture to baking dish with sweet potato, mix well, and bake an additional 10 minutes.
- Meanwhile, cook quinoa/brown rice as per package directions (or make a large batch of grains for other meals, or warm leftover grains from a previous meal).
- Assemble 6 bowls with 1 oz chopped spinach, equal portions of grains, sweet potato/chickpea mixture, and toppings listed above (in my opinion, the toppings are essential and not optional!).
Nutrition Information (per serving)
(toppings included): 521 calories, 17g fat (mostly from avocado), 86g carbohydrate (33g fiber!), 21g protein