A new year often brings aspirations of clean eating. If you’re looking for some recipe inspiration, we’re here to help … and trust us, it’s not as intimidating (or bland) as it may seem. Power bowls were on the rise in 2020, and the trend is expected to continue into the new year. Packed with delicious superfoods, these easy and delicious meals are the perfect way to help you maintain your New Year’s resolutions. Here are four power bowl recipes to help you kick off 2021.
4 Power Bowl Recipes for a Nutritious, Delicious Meal
Double-Broccoli Power Bowl with Chickpeas & Fennel
From her cookbook Build-a-Bowl, Nicki Sizemore’s double-broccoli power bowl is a tasty way to get your fix of greens. Steaming broccoli with pesto and combining it with grains yields a bowl full of flavor. This recipe is equal parts cheesy and nutty, and it even includes a little kick of spice. Yum!
Double-Broccoli Power Bowl with Chickpeas & Fennel
This power bowl recipe puts a delicious twist on broccoli.
Equipment
- Food processor
Ingredients
- 1 large bunch broccoli, cut into small florets and stems 5-6 cups chopped
- 1 large garlic clove peeled
- ⅔ cup toasted almonds
- ½ cup grated Parmesan cheese plus shaved Parmesan for serving
- 2 tbsp lemon juice plus more as needed
- Pinch of ground Aleppo pepper or red pepper flakes
- Salt and freshly ground black pepper
- 7 tbsp extra-virgin olive oil
- 1 cup chickpeas rinsed and drained
- 1 medium fennel bulb shaved or very thinly sliced
- 1 batch cooked grains
- 1 avocado pitted, peeled, and thinly sliced
Instructions
- Add about 1 inch of water to a medium pot and insert a steamer basket. Bring the water to a simmer. Add the broccoli and cover. Cook until bright green and tender-crisp, 3 to 5 minutes. Drain and then rinse under cold water to stop the cooking.
- Drop the garlic clove into a food processor with the blade running. Add 1⁄3 cup of the almonds and process until coarsely chopped. Add 3 cups of the steamed broccoli, along with the grated Parmesan cheese, 1 tablespoon of the lemon juice, and pinch of Aleppo pepper. Season with salt and black pepper. Process to a paste, scraping the sides as needed.
- With the machine running, slowly drizzle in 6 tablespoons of the oil and process until combined. Taste and season with additional salt, black pepper, or lemon juice, if needed.
- Combine the chickpeas and fennel in a medium bowl and toss with the remaining 1 tablespoon lemon juice and 1 tablespoon oil. Season with salt and black pepper to taste.
- Coarsely chop the remaining 1⁄3 cup almonds.
- Spoon the grains into bowls. Add 1 or 2 spoonfuls of the broccoli pesto to each bowl and toss to lightly coat the grains. Arrange the remaining steamed broccoli and the chickpea and fennel salad over the top. Add another spoonful of pesto. Top with the sliced avocado, chopped almonds, and shaved Parmesan.
Notes
Excerpted from Build-a-Bowl by (c) Nicki Sizemore. Photography by (c) Katrin Bjork. Used with permission from Storey Publishing.
Nutrition
Calories: 577kcalCarbohydrates: 28gProtein: 14gFat: 48gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gTrans Fat: 0.01gCholesterol: 11mgSodium: 257mgPotassium: 823mgFiber: 11gSugar: 6gVitamin A: 289IUVitamin C: 18mgCalcium: 233mgIron: 3mg
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RELATED: The Top 5 Health & Wellness Trends for 2021
Peanut Chicken Power Bowl
This peanut chicken power bowl from Jessica Kostka of Cooking in my Genes is the perfect mid-day meal. Filled with veggies, grains, and protein, and topped with a yummy peanut sauce, this bowl satisfies three of your basic food groups. Jessica uses peppers, red cabbage, cucumbers and carrots as her veggies, but the best part about power bowls is you can mix and match ingredients however you like!
Peanut Chicken Power Bowl
Make this power bowl your own by swapping out or adding new ingredients.
Ingredients
For the Power Bowl
- 1½ cups whole grains (measure dry, then cook) brown rice, quinoa or another grain
- 1½ lbs chicken breasts about 3 large chicken breasts
- 1 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp ground pepper
- ½ tsp coarse salt
- 1½ cups chopped red cabbage
- 2 carrots peeled & shredded
- 1 bell pepper chopped
- 1 cup chopped cucumber
For the Peanut Sauce
- ½ cup peanut butter
- 2½ tbsp soy sauce
- ½ lime juiced
- 1½ tbsp sriracha, chili sauce or another hot sauce Taste the sauce, then add another ½ tbsp sriracha if you prefer it spicier.
- 1 tsp grated fresh ginger
- ¼-⅓ cup warm water
Instructions
- Cook the whole grains according to package instructions and set aside.
- To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, sriracha, ginger, and ¼ to ⅓ cup warm water. Set aside.
- If you already have cooked chicken, use that (about 2-3 cups cooked chicken or another protein). If not, see how to cook chicken below.
- To make the chicken, preheat the oven to 425 degrees. Stir together 1 tablespoon olive oil with 1/2 teaspoon garlic powder, 1/4 teaspoon pepper, and 1/2 teaspoon coarse salt. Spread over both sides of the chicken breasts, put on a parchment-lined baking sheet, and cook for 20 to 22 minutes or until done (165 internal temperature). Once cooled down, chop or pull chicken for the bowls.
- To make the bowls, divide the grains between the bowls and then top with red cabbage, carrots, bell pepper, cucumber, chicken, peanut sauce, and mint.
Notes
If you put the peanut sauce in the fridge, when you remove it, the sauce may need an extra tablespoon of warm water to thin it again to your desired texture.
Nutrition
Calories: 546kcalCarbohydrates: 34gProtein: 48gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 109mgSodium: 1418mgPotassium: 1203mgFiber: 6gSugar: 8gVitamin A: 6487IUVitamin C: 68mgCalcium: 70mgIron: 3mg
Tried this recipe?Rate it above to let us know how it was!
RELATED: How To Build the Perfect Salad
Southwestern Power Bowl
Another flavorful power bowl option is this recipe from Wide Open Eats. The Mexican-inspired dish incorporates chicken, grains, and spices. The best part? The recipe also includes an easy-to-make zesty lime dressing to drizzle over the top. It’s perfect for a hearty lunch!
Southwestern Power Bowl
Make this power bowl for a filling lunch.
Ingredients
For the Power Bowl
- 1 tbsp olive oil
- 2 boneless, skinless chicken breasts
- 1 tsp garlic powder
- ¼ tsp paprika
- ½ tsp chili powder
- ⅛ tsp cumin
- 1½ cups corn
- 2 cups quinoa
- ½ red onion diced
- 15 oz black beans
- 1 avocado chopped
- ¼ cup cilantro chopped
For the Zesty Lime Dressing
- 3 tbsp lime juice
- 3 tbsp olive oil
- 1 dash hot sauce
Instructions
- Heat oil in a large skillet over medium-high heat.
- Whisk together garlic powder, paprika, chili powder, cumin, and any desired salt and pepper.
- Sprinkle this seasoning blend over the chicken, then cook until no longer pink (about 8 minutes per side). Let rest 5 minutes before slicing.
- Add corn to the skillet to brown. Add another tablespoon of oil if necessary. Cook for 10 minutes, stirring occasionally.
- Assemble the bowls by first layering down the quinoa, then top with the roasted corn, red onion, black beans, avocado, cilantro, and chicken.
- Whisk lime juice, olive oil, and hot sauce together. Pour the dressing over and toss.
Nutrition
Calories: 1476kcalCarbohydrates: 87gProtein: 35gFat: 113gSaturated Fat: 11gPolyunsaturated Fat: 30gMonounsaturated Fat: 66gTrans Fat: 0.3gCholesterol: 36mgSodium: 81mgPotassium: 1363mgFiber: 19gSugar: 1gVitamin A: 267IUVitamin C: 11mgCalcium: 85mgIron: 7mg
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Healing Green Smoothie Bowl
For something a little more low-maintenance and on the lighter side, try this healing green smoothie bowl from Lindsay Cotter’s cookbook Nourishing Superfood Bowls. It makes for the perfect breakfast or light lunch. Filled with greens and fruits, it’s sure to leave your tummy feeling happy and healthy.
Healing Green Smoothie Bowl
Cleanse your body with this healing smoothie bowl.
Equipment
- Blender
Ingredients
- 2 frozen bananas
- ½ avocado* skin and pit removed
- 1 kiwi skin removed, plus extra slices for topping
- 2 slices peeled fresh ginger root*
- 2 cups baby spinach
- 1 tsp cinnamon
- 1 tbsp tahini or creamy cashew butter
- ⅔-¾ cup coconut milk* (less milk, thicker texture)
- 1-2 tbsp pure maple syrup or honey, plus more for topping
- 2 tsp greens powder or spirulina*
- 1 tbsp chia seeds or flaxseed for topping
- sliced strawberries for topping
Instructions
- In a blender, combine the banana, avocado, kiwi, ginger, spinach, cinnamon, tahini, coconut milk, and maple syrup. Blend until thick. You might have to stop a few times and scrape down the sides.
- Once blended, add the greens powder and blend again until mixed. Pour into two bowls. Top the bowls with the chia seeds, kiwi, and strawberry slices. You can add maple syrup on top, if desired, and a few edible flowers!
Notes
*The avocado makes this bowl thick, like a combo of a pudding and a smoothie!
*You can also sub 1 teaspoon ground ginger for the fresh if you don't have it on hand.
*Be sure to use coconut drinking milk, rather than canned coconut milk. The less you add, the thicker the bowl will be.
Reprinted with permission from Nourishing Superfood Bowls by Lindsay Cotter, Page Street Publishing Co. 2018.
Nutrition
Calories: 520kcalCarbohydrates: 57gProtein: 10gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.01gSodium: 80mgPotassium: 1290mgFiber: 13gSugar: 28gVitamin A: 3030IUVitamin C: 61mgCalcium: 144mgIron: 5mg
Tried this recipe?Rate it above to let us know how it was!
We hope these recipes leave you feeling full and energized!
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About the Author
Brianna Goebel