Power Up with Power Bowls

You see them everywhere these days – Chipotle, Pinterest, etc. Power bowls are one of the latest trends in the food world, and for good reason.

I’ve experimented with lots of ingredients and flavors this past month, and I’m here today to share what I think is the ultimate power bowl recipe.

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Ingredients:

All of these ingredients can be found at your local farmers’ market or grocery store!

• Chickpeas

• Quinoa

• Sweet potato

• Greens (spinach, lettuce, etc.)

• Cauliflower

• Brussel Sprouts

• Feta cheese (or parmesan!)

• Olive oil

• Lemon juice

• Salt

• Pepper

• Garlic powder

Instructions:

This is why I love this meal. It requires very little time in the kitchen.

1. Chop up the sweet potato into small cubes. Drizzle with olive oil and sprinkle on salt, pepper, and garlic salt. Bake in the oven at 400°F for 15-20 minutes or until lightly crispy.

2. Boil the quinoa according to the instructions on the packaging. I usually use boil-in-bag quinoa that takes about 5-10 minutes to boil. Feel free to add in some rice as well!

3. Sauté the vegetables of your choosing – cauliflower, sprouts, broccoli, etc. – in a pan with olive oil, salt, pepper, and whatever other spices you’re feeling. I like to throw in some paprika for a little extra heat.

4. Once the sweet potatoes are baked and the veggies sautéed, simply place them all in a bowl together, add in your greens and feta cheese, and sprinkle some lemon juice on.

5. Mix it all together, and you’ve got a nutrient-packed, yummy meal!

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The possibilities for power bowls are pretty much endless. Add in different vegetables, nuts, chickpeas, grilled chicken or shrimp, or whatever your heart desires. Mix up your spices, maybe throw in some siracha or honey (or both — it’s my go-to combination), and you’ve got a whole slew of new meals.

Make your own power bowl this week and let us know how it turns out on social media @auburncampusrec!

And as always,

Be well, Auburn.

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Photography: Zoe L.