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Writer's pictureLuci, Michele, and Billa

Power Bowls

By Michele


If you’re unfamiliar with the term, a power bowl is simply an all-in-one meal in a bowl that tastes great and provides abundant nutrition. They’re balanced, ultra-nourishing meals that are simple to prepare. They can include grains, meats, seafood, vegetables, beans, nuts, seeds, fruits, and sauces in pretty much any combination.

 

They are also known as “Buddha bowls”, which refers to the rounded nature of a nutritional packed bowl (similar to Buddha’s round belly).


Summertime is especially perfect for making bowls. You can be as creative as you want. Use leftovers for “makeovers” in a bowl. Keep in mind that bowls are super versatile and should be filled with as many antioxidant ingredients as possible, while also keeping it nutritionally balanced. You can customize bowls to suit any dietary requirement.

 

My breakfast bowl is filled with antioxidants like mixed berries, nuts and chia seeds. I used canned Italian tuna in oil in the lunch bowl and leftover rotisserie chicken breast in the dinner bowl. My thoughts turned to how I could make a dessert bowl that would be both nutritious and delicious. I believe I succeeded, as you will see below.


Let’s get bowling!  

 

BREAKFAST BERRY BOWL


Be creative here, use berries and nuts that you prefer and/or have on hand. Include seeds, like pumpkin, sesame, chia or flax. This bowl is a great way to start your day and it will keep you satisfied until lunchtime.


Here’s my easy peasy recipe. Remember you can create any smoothie you prefer with any berry of your choice.


Ingredients

One frozen medium banana (frozen banana gives smoothie thicker consistency)

½ cup almond milk

1/3 cup plain yogurt

1 tablespoon almond butter

¼ cup frozen blueberries

 

Preparation

Place all ingredients for smoothie in blender, and blend on lowest speed.

Pour into bowl and top with sliced kiwi, nuts, mixed berries and chia seeds. Garnish with mint leaf.

 

LUNCH TUNA BOWL


Italian tuna in oil is one of my staples for lunch. In this bowl, it is complemented with the spice of fresh baby arugula, the creaminess of avocado and a hard-boiled egg, the sweetness of a ripe tomato and the soft chew of chickpeas. To accompany the ingredients of this bowl, I made a dip of equal parts of humus and tahini. 

 


DINNER CHICKEN BOWL


For this bowl, I used leftover rotisserie chicken breast that was paired with fresh spinach, couscous, red pepper, carrots, cashews, and feta cheese. An orange vinaigrette accompanied the bowl.


Orange Vinaigrette (makes ¾ cup)

Ingredients

2 tablespoons vinegar (such as white wine vinegar, apple cider vinegar, champagne vinegar, or rice vinegar)

2-3 teaspoons grated orange zest

⅓ cup fresh orange juice (from 1 orange)

2 teaspoons honey

2 teaspoons Dijon mustard

⅓ cup extra-virgin olive oil

2 tablespoons minced shallot

1/2 teaspoon sea salt

1/4 teaspoon freshly cracked black pepper

 

Preparation

In a small bowl, whisk together vinegar, orange zest, orange juice, honey, mustard, olive oil, shallot, salt, and pepper until fully emulsified. Store refrigerated in an airtight container for up to 1 week.

Note: You can also add the ingredients to a small jar with a tight-fitting lid and shake until emulsified.

 

DESSERT BOWL


 I created a dessert bowl that included several anti-inflammatory and antioxidant ingredients. This is a delicious, no-guilt dessert!


A whole grain wild rice cake was half covered in melted 92% dark chocolate. Once hardened, I added it to the bottom of the bowl. I whipped plain yogurt with a touch of vanilla and dolloped that in the middle of the rice cake. Toasted pecans, dried apricots, candied ginger and dark chocolate chunks were scattered over all. Lastly, graham crackers crumbs were crushed and sprinkled on top. Heavenly!

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1 Comment


rubemar
Jul 28

The Power Bowls are a great idea, and this post inspires me to experiment. I'm looking forward to what my imagination can come up with.

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