The Ultimate Power Bowl

Say hello to your new favorite meal: the Ultimate Power Bowl! Packed with roasted sweet potatoes, peppery arugula, tart cranberries, creamy avocado, and fluffy quinoa, this bowl is a celebration of vibrant flavors and wholesome goodness.

But that’s not all! We’re topping it off with a zesty homemade vinaigrette that ties everything together in the most delicious way possible. Whether you’re a meal prep pro or just looking for a quick, healthy, and incredibly satisfying meal, this bowl has got you covered.

Hers’s why you’re gonna love this:

• Nutrient-Rich and Balanced

This bowl is a powerhouse of nutrients, offering a perfect balance of macronutrients—protein from quinoa, healthy fats from avocado, and complex carbohydrates from sweet potatoes. It's also rich in vitamins, minerals, and antioxidants.

• Flavorful Combination

The recipe combines a variety of flavors and textures: the sweetness of roasted sweet potatoes, the peppery bite of arugula, the tartness of dried cranberries, the creamy richness of avocado, and the nutty, fluffy quinoa. The homemade vinaigrette ties everything together with a tangy, slightly sweet finish.

• Easy to Prepare

Despite its gourmet appearance, this recipe is straightforward and easy to prepare. It involves simple steps like roasting, boiling, and mixing, making it accessible even for novice cooks.

• Versatile and Customizable

This bowl can easily be customized to suit individual preferences and dietary needs. You can add your favorite toppings like nuts or cheese, swap out ingredients based on what you have on hand, or adjust the vinaigrette to your taste.

• Perfect for Meal Prep

This recipe is ideal for meal prep. Components like roasted sweet potatoes, quinoa, and vinaigrette can be prepared in advance and assembled quickly for a nutritious meal on busy days. It stays fresh in the fridge, making it a convenient option for lunch or dinner throughout the week.

• Seasonal and Fresh

The ingredients in this bowl are readily available and fresh, making it a great choice year-round. Seasonal produce like sweet potatoes and arugula bring freshness and a farm-to-table feel to the dish.

• Health-Conscious

If you are focused on health and wellness, this bowl is a fantastic option. It's gluten-free, vegetarian, and can easily be made vegan by swapping honey for maple syrup in the vinaigrette. It supports a clean-eating lifestyle without compromising on taste.

• Visually Appealing

With its vibrant colors and beautiful presentation, this bowl is as appealing to the eyes as it is to the palate. It's perfect for sharing on social media, where visually stunning dishes can inspire others to try the recipe.

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The Ultimate Power Bowl

Yield 2-4

Author Kim Alexander

Prep time

25 Min

Total time

25 Min

Cook modePrevent screen from turning off

Ingredients

For the bowl

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water or vegetable broth
• 4 cups arugula
• 1/2 cup dried cranberries
• 1 ripe avocado, sliced

For the Vinaigrette

• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Roasting the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread the sweet potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and golden brown, flipping halfway through.
2. Cooking the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
3. Making the Vinaigrette: In a small bowl or jar, combine the olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper. Whisk or shake well until the ingredients are fully combined and emulsified.
4. Assembling the Bowl: Divide the arugula evenly among four bowls. Top each bowl with an equal amount of quinoa. Add the roasted sweet potatoes, dried cranberries, and avocado slices to each bowl. Drizzle the homemade vinaigrette over each bowl just before serving. Toss gently to combine, if desired.
5. Optional Toppings: Chopped nuts (like almonds or walnuts), crumbled feta or goat cheese and sliced red onions.

Notes

• Store the components separately in airtight containers in the refrigerator. Assemble the bowl just before eating. The ingredients will stay fresh for up to 3 days.
• You can add grilled chicken, tofu, chickpeas, or beans to boost the protein content.
• You can use other grains like brown rice, farro, or couscous if you prefer.
• To keep avocado fresh, sprinkle it with lemon or lime juice. Alternatively, add the avocado just before serving.

Nutrition Facts

Calories

1131.5

Fat

54.91 g

Sat. Fat

7.55 g

Carbs

148.49 g

Fiber

22.06 g

Net carbs

126.44 g

Sugar

43.44 g

Protein

19.13 g

Sodium

1369.72 mg

Cholesterol

0 mg

Did you make this recipe?

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