Protein Packed Power Bowl

This bowl is a perfect mix of protein, fiber, and healthy fats to fuel your metabolism and keep your energy steady all day long.

Ingredients:

3/4 quinoa, cooked
1/2 can chickpeas, drained and rinsed
1/2 avocado, diced
1 cup of baby spinach or mixed greens
1/2 cherry tomatoes, halved
1 tablespoon hemp seeds
1 tablespoon pumpkin seeds
1 tablespoon olive oil
1 tablespoon lemon juice

1/4 cup shredded cabbage
sea salt and black pepper to taste

• Instructions:

Start with a bowl of warm quinoa as your base.

Add chickpeas, avocado, spinach, and cherry tomatoes.

Sprinkle with hemp seeds and pumpkin seeds for extra protein and crunch.

Drizzle with olive oil and fresh lemon juice.

Season with sea salt and black pepper. Enjoy immediately!

Pro Tip: Want even more protein? Add a scoop of cooked salmon, tofu, grilled chicken, or a soft-boiled egg on top.

Buddha Bowl

Serves 2-4 (depending on if being served as a main or side dish)

INGREDIENTS:

• One cup quinoa or brown rice, cooked according to package directions (Tip: cook in vegetable broth instead of water for fuller flavor.)
• 1 1/2 cups broccoli florets, chopped
• 1 1/2 cups cauliflower, chopped
• ½ cup raw shredded beets
• 1 cup carrots, peeled and diced or whole baby carrots
• 1 cup spinach, coarsely chopped
• ½ cup canned chickpeas
• 1 red pepper, chopped (you can use yellow or orange peppers as well, or a mixture)
• 1/4 to 1/2 cup fresh parsley, finely chopped (optional but so healthy)
• 1/4 to 1/2 cup sunflower seeds, pumpkin seeds or a mixture
• Juice of 1/2 lemon
• Sea salt and pepper to taste
• A drizzle of olive oil (or use one of the dressing recipes)
• Dash cayenne (optional if you like a little kick!)
• 6-8 oz diced organic cooked Tofu or Tempeh (optional) or protein of choice
• Sliced avocado

TO PREPARE:

Steam broccoli, carrots, and cauliflower for 5-7 minutes, (depending on your desired tenderness) adding peppers for the last 2-3 minutes. In a large mixing bowl, toss together cooked quinoa or brown rice, steamed vegetables, spinach, red pepper, and parsley. Add the raw seeds, sliced avocado, and protein choice and drizzle with lemon juice, oil, and salt & pepper to taste. Serve warm or room temperature (For a heavier meal you can also add in a sweet potato, chickpeas etc.)  

All options are available for you to create your own Buddha Bowl! 

Miso-Tahini Roasted Vegetables

This wonderful warming dish is one of my Winter favorites. It is loaded with antioxidants, probiotics, and healthy fats to keep you feeling balanced and energized. Roasting brings out the natural sweetness in the veggies, while the miso-tahini dressing adds a creamy, savory finish!

Ingredients:

1 small sweet potato, diced
1 cup Brussels sprouts, halved
1 cup cauliflower florets (or broccoli)
1 small red onion, sliced
1 cup carrots, sliced into half-moons (or zucchini, diced)
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
2 cups mixed greens (baby kale, spinach, or arugula)

For the dressing:
1 ½ tablespoons tahini
1 tablespoon white miso paste
1 tablespoon lemon juice
1 teaspoon maple syrup
2 tablespoons warm water (to thin)

Instructions:

Preheat oven to 400°F.

Toss the sweet potato, Brussels sprouts, cauliflower ( or broccoli), red onion, and carrots (or zucchini) with olive oil, sea salt, and black pepper.

Spread evenly on a baking sheet and roast for 25-30 minutes, until golden and tender.

Whisk together the tahini, miso, lemon juice, maple syrup, and warm water until smooth. Adjust consistency as needed.

Toss the warm roasted vegetables with the mixed greens and drizzle with the miso-tahini dressing. Serve immediately and enjoy!

Pro Tip: Make extra dressing to use on salads, grain bowls, or as a dip for raw veggies. It keeps well in the fridge for up to a week!