Power Bowl
A Note from the Curator Dear Chef, Congratulations on starting your healthy eating journey! I promise, it's not as scary as it sounds and your power bowl is about to become your new favorite thing. The name of the game for Power Bowl is transforming your lunch routine by planning ahead and packing something fresh and clean to take with you to work or school or wherever it is you are enjoying your lunch. If you take 30 minutes every Sunday or Monday evening to prep and roast some veggies and meats, you'll be good to go for the rest of the week. It's simple grab-and-go assembly from there the night before, and your leak-proof bowl and salad dressing container ensure that nothing gets soggy. The grains and proteins in these bowls will keep you full and the veggies will keep it healthy. And don't worry about the flavor, we've got that covered too! The rubs and sauces we've included are sure to keep your tastebuds happy and your body feeling good. Enjoy! Enjoy!
Co-Founder & Curator,
The Green Machine Bowl Makes 1 power bowl
½ cup cooked red quinoa 1 cup broccoli florets 1 cup cauliflower florets ¼ cup feta cheese crumbles ¼ cup pomegranate seeds
2 tbsp flax seeds 1 cup spinach 3 tbsp Chile Margarita Rub 2 tbsp olive oil
Toss cauliflower, broccoli, Chile Margarita Rub, and olive oil until well coated. Roast on baking sheet in a 375 F oven for 15-20 minutes, or until just roasted and browned on edges. Remove from oven and let cool. Combine all ingredients in your power bowl, shake to mix, and enjoy.
Steak, Chickpeas + Quinoa Bowl Makes 1 power bowl
1 cup cooked red quinoa 1 cup arugula ½ cup sprouts ½ cup canned chickpeas, drained 1 ½ tbsp. Chile Margarita Rub
4 oz. flank steak ¼ cup sliced red cherry tomatoes ¼ cup goat cheese crumbles Dia del Perro Hot Sauce
Toss chickpeas in Chile Margarita Rub and roast in a preheated 375 F oven for 20 minutes or until crispy. Remove and let cool. While chickpeas are roasting, season a piece of flank steak with pepper and sear in a pan until cooked medium-rare or to your liking. Remove from heat and slice. Add all ingredients into your lunch bowl and top with as much hot sauce as you would like (or bring in your salad dressing container).
Salad Dressing Container from Evriholder Anaheim, CA
This leak-proof container holds 2 ounces of liquid that can be squeezed out with your thumb. Exactly what you need to transport dressings easily and securely for meals on the go, this salad dressing container is made of food safe silicone that is also top rack dishwasher safe. Pour a healthy dressing inside, toss in your power bowl, and carry to work or school for a healthy, flavorful, leak-proof lunch.
Airtight Stainless Steel To-go Bowl by Onyx Blaine, WA
This stainless steel to-go bowl is the perfect vessel for your healthy lunches and power bowls. It’s airtight seal ensures no food will escape from your bowl and into your bag. It’s ideal size of 1.1 L – or 4.25 cups – is just right for a perfectly portioned yet hearty meal. Made from food grade stainless steel with a silicone seal, everything but the silicone is dishwasher safe. Designed in the USA and made in Korea.
Beet, Farro + Chicken Bowl Makes 1 power bowl
½ yellow beet ½ purple beet 1 cup kale ½ cup broccoli florets 2 tbsp hemp seeds
1 cup cooked Organic Pearled Farro 1 chicken breast 1 tbsp Chile Margarita Rub Dia del Perro Hot Sauce
Wash beets, remove stems, and toss with olive oil and salt; set aside. Toss broccoli florets in olive oil and sea salt and spread on a baking sheet with beets. Roast for in a preheated 375 F oven for 20-25 minutes or until completely cooked. Remove from oven and let cool; slice beets. While vegetables are roasting rub Chile Margarita Rub all over chicken and cook in a pan with a bit of olive oil until cooked through. Remove, let cool, and cut into bite-sized pieces. Add all ingredients into your lunch bowl and top with as much hot sauce as you would like (or bring in your salad dressing container).
Minnesota Grown Wild Rice from North Bay Trading Co. Brule, WI Wild rice, an aquatic grass seed, is higher in protein than other white rices and grains. This varietal hails from Minnesota, and still contains the nutritious black outer hull, which is often removed to obtain a shorter cook time. A very special rice, you’ll find delicious flavor that far exceeds anything you can find in the grocery store. To cook, simply wash and drain rice, bring to 1 cup rice & 3 cups water to a boil, simmer for 40-45 minutes. GMO and gluten free. One half pound bag.
Strangely enough, wild rice is actually an aquatic grass seed rather than a grain! It is higher in protein than other grains and rices.
Tip: Do not over cook.
For the full flavor and chewy texture of Minnesota wild rice, stop cooking when the rice looks like an opened hot dog bun, not exploded like popcorn.
March to the Beet Power Bowl Makes 1 power bowl
½ yellow beet 1 cup cooked Minnesota Wild Rice ¼ sweet potato 1 cup arugula ¼ Idaho potato ½ cup kale ¼ cup goat cheese crumbles 1 tbsp flax seeds ½ cup brussel sprouts Dia del Perro Hot Sauce Wash beet, remove stem, and toss with olive oil and salt; set aside. Peel sweet potato and Idaho potato and dice. Toss potato pieces in olive oil, salt & pepper; set aside. Trim brussel sprouts, clean, and toss in olive oil, salt & pepper; set aside. Put beets, brussel sprouts, and potatoes on a baking sheet and roast in a preheated 375 F oven for 20-25 minutes or until completely cooked. Remove from oven and let cool; slice beet. Add all ingredients into your lunch bowl and top with as much hot sauce as you would like (or bring in your salad dressing container).
Dia del Perro Hot Sauce from Lucky Dog Hayward, CA
This award-winning hot sauce is crafted in small batches of alderwood-smoked Serrano peppers with green tomatillo, toasted onion, roasted garlic, and chile tepin. Similar to the delicious taqueria-style verde table sauces of California & Mexico, it is a mild salsa-like sauce with just a hint of medium heat from habanero-infused sea salt. Deep, layered, and complex, it’s the perfect flavor to top off a power bowl, mix into a marinade, or balance a dressing. 5 fl oz bottle.
Not-So-Shrimpy Southwestern Bowl Makes 1 power bowl
½ cup sprouts ½ cup guacamole ¼ cup roasted red pepper ¼ cup sliced cherry tomatoes 5 shrimp, peeled 1 cup cooked Organic Pearled Farro ¼ cup cilantro 1 cup arugula
½ cup cooked black beans ¼ cup cooked corn kernels ½ jalapeno, sliced 1 tbsp scallions 1/8 cup sliced red onion 2 tbsp Chile Margarita Rub 2 tbsp Dia del Perro Hot Sauce ½ lime
Prep shrimp by rubbing Chile Margarita Rub all over. Cook in a cast iron skillet on both sides until cooked through – about 3 minutes each side. Combine juice from half a lime and hot sauce in salad dressing container and shake. Assemble all other ingredients in a bowl and top with shrimp. Toss with dressing when ready to enjoy.
Organic Pearled Farro from Nuts.com Cranford, NJ Organic Pearled Farro is a nutritious and delicious addition to your diet and particularly well suited for salads. It is an ancient grain that fed the Roman Legions and has even been found in Egyptian tombs. This pearled version is one of the fastest cooking varieties available, and rich in fiber, protein, iron, magnesium, and vitamin B. With 4 grams of protein per serving, Organic Pearled Farro is an excellent source of protein for vegetarians and vegans and also has low enough levels of gluten to be eaten by people who are gluten intolerant. One half pound bag.
Chile Margarita Rub from Spiceologist Spokane, WA This warm and bright rub gets its flavor from ancho peppers, Aleppo chile, orange peel, and lime peel. It’s a long-time favorite of Spiceologist fanatics because of the endless possibilities – chicken, fish, shrimp, veggies, and, our favorite, roasted chickpeas. It’s gluten free, contains no MSG, and made in the USA. Comes in a 2 oz pouch.
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Anatomy of a Power Bowl Grains
Greens
Kamut Quinoa Rice Buckwheat Amaranth Barley
Kale Arugula Baby Spinach Swiss Chard Romaine
Veggies Starch
Beets Sweet Potatoes Red Gold Potatoes Russet Potatoes Blue Potatoes Yams
Protein Chicken Fish Beef Tofu Seitan
Broccoli Butternut Squash Mushrooms Eggplant Peas Brussel Sprouts