power bowl

Teriyaki Cauliflower Power Bowls are vegan and easily made gluten-free for a healthy, nutrient charged meal full of plant protein and fiber.

Teriyaki Cauliflower Power Bowls

cauliflower

Tbsp. olive oil

kosher salt

water

cornstarch

lower-sodium tamari or soy sauce

Tbsp. brown sugar

garlic

Tbsp. Hoisin sauce

Tbsp. rice vinegar

cooked farro or brown rice

red cabbage

green onion

Optional toppings: toasted sesame seeds (sliced avocado, lime juice, sliced Fresno chiles)

Preheat oven to 425°F.

Toss cauliflower florets with oil and salt and spread evenly on a baking sheet. Bake 30 minutes, tossing once after 20 minutes.

Meanwhile, place 1/2 cup water and cornstarch in a small bowl and whisk to combine. Set aside.

Heat tamari (or soy sauce), brown sugar, garlic, Hoisin, and rice vinegar in a small saucepan over medium heat. Cook until sugar dissolves; about 1 to 2 minutes, stirring often. Add the cornstarch mixture and bring sauce to a boil, whisking often to avoid scorching on the bottom of pan. Reduce to medium-low and simmer until sauce is viscous and thickened, about 2 to 3 minutes. Remove from heat.

Remove cauliflower from oven and brush with half of teriyaki sauce. Place back in the oven and bake until cauliflower is caramelized; about 7 to 10 minutes.

To prepare bowls, divide teriyaki cauliflower, farro (or brown rice), edamame, and red cabbage evenly between each of four bowls. Spoon remaining teriyaki sauce evenly over bowls and top with sliced green onion. Add additional garnishes of choice (toasted sesame seeds, avocado, etc.), if desired.

This customizable power bowl is filled with delicious, healthy ingredients like grains, veggies, and lean protein to provide long-lasting energy throughout the day. Mix up this recipe template for different dishes to meal prep all week long.

Customizable Power Bowl Recipe Template + 3 Sauces

toppings, (avocado slides, chopped nuts

peanut butter

soy sauce

lime juice

maple syrup

fresh ginger, minced

fresh garlic, minced

plain greek yogurt

lime juice, lime

lime zest, lime

cumin

olive oil

balsamic vinegar

dijon mustard

Place your power bowl ingredients into a bowl...

Place your power bowl ingredients into a bowl or meal prep container. Top with toppings and sauce of choice.

To make the sauces, simply combine ingredients in...

To make the sauces, simply combine ingredients in a small bowl or mason jar and stir to combine. (All sauces make enough for one bowl.)

You can store power bowl in an airtight...

You can store power bowl in an airtight container for up to 3 days in the refrigerator.

https://www.youtube.com/watch?v=xRplnGR_wss

Dietitian demoing how to make healthy power bowls for New Years meal prep.

Full recipe: https://cheerfulchoices.com/customizable-power-bowl/

Original Segment: https://www.centralillinoisproud.com/good-day-central-illinois/in-the-kitchen-power-bowls/

Power Bowls News Segment

These Mediterranean Buddha bowls are gorgeous, healthy, quick to pull together, and packed with different textures and flavors.

Mediterranean Buddha Bowls

dry couscous

turmeric

salt

lemon juice

honey

oregano

garlic (minced)

salt and pepper

red pepper

cucumber

cherry tomatoes (halved)

15 chickpeas

green onions (thinly sliced)

parsley

radishes (thinly sliced)

hummus (store bought or homemade)

tzatziki (store bought

Make the couscous: In a small saucepan, bring 1 cup of water to a boil. In a medium bowl stir together the dry couscous, turmeric, and salt. Pour the boiling water over the couscous, cover and let sit for about 5 minutes, until the water is absorbed and the couscous is tender. Fluff with a fork and set aside or put in the fridge to cool.

Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, honey, oregano, garlic, salt, and pepper.

In a large bowl, combine the chopped tomatoes, bell peppers, cucumbers, parsley, green onions, and chickpeas. Add the dressing and stir to combine.

Divide the couscous between four bowls, add the vegetables, and top with tzatziki and hummus. Garnish with sliced radishes and chopped parsley.

This healthy power bowl recipe is an energizing, refreshing lunch or dinner! I like to cook the rice and make the dressing in advance. That way, the bowl comes together in no time.

Veggie Power Bowl

salad greens

forbidden black rice

carrot

½ avocado (sliced)

edamame (thawed)

¼ cup thinly sliced daikon radish

eggs

Sesame Ginger Dressing (for drizzling)

Sesame seeds (for sprinkling)

scallion (optional)

pickled ginger (optional)

Lemon or lime wedges (for serving, optional)

Sriracha (for serving, optional)

Sea salt and black pepper

Assemble each bowl with the salad greens, rice, carrot, avocado, edamame, daikon, and soft-boiled eggs.

Drizzle with the dressing, sprinkle with sesame seeds. Add scallions and pickled ginger, if using. Season to taste with salt and pepper. Serve with lemon wedges and sriracha, if desired.

Greek Chicken Orzo Power Bowls are perfect for lunch or dinner. They are super easy to make and packed with delicious ingredients. These bowls are ideal for meal prep and are freezer friendly!

Greek Chicken Orzo Power Bowls

orzo pasta

chicken breasts

basil

tsp pepper

shallots

cherry tomatoes (halved

Tzatziki sauce

feta cheese (crumbled)

Fresh mint (for garnish if desired)

Prepare orzo in advance according to package directions. Set aside.

In a large skillet or non-stick pan, heat olive oil over medium heat.

Place chicken in pan and sprinkle half of your oregano, basil, salt and pepper over top. Cook for about 6 to 8 minutes. Flip chicken over and sprinkle with remaining oregano, basil, salt and pepper. Cook for another 6 to 8 minutes, or until juices run clear and chicken is golden brown. Remove from pan and allow to cool for 5 minutes. Slice thinly.

Cut up cucumbers, shallots and tomatoes. Mix in bowl and drizzle with lemon juice. Season with salt and pepper, if desired.

Place orzo in bottom of each bowl. Place sliced chicken in bowl. Add veggie mixture in bowl. Add dollops of Tzatziki sauce randomly around bowl.

Sprinkle with feta cheese.

Add sprigs of mint, if desired.

Serve immediately.

https://content.jwplatform.com/videos/wAZK7CRX.mp4

Greek Chicken Orzo Power Bowls are perfect for lunch or dinner. They are super easy to make and packed with delicious ingredients!

These protein-packed Buddha bowls are filled to the brim with fall and winter veggies! Tie it all together with a creamy, spicy tahini dressing.

Vegan Buddha Bowl

Brussels sprouts (ends

onion

apple

fine sea salt

black pepper

thyme

can chickpeas, drained, rinsed and pat dry

tofu,

liquid aminos

olive oils

garlic powder

onion powder

paprikas

sea salt

kale

(add

tahini

harissa powder

Preheat the oven to 400°F/200°C. Cut the brussels sprouts in half. Add the brussels sprouts, onions and apples together onto a silpat lined or foil greased baking sheet.

Mix the olive oil, maple syrup, salt and pepper together then drizzle over brussels sprouts mixture. Stir until everything is thoroughly coated (you can use your hands if you want). Turn all of the Brussels sprouts halves with the cut side down. This ensures that they get beautifully caramelised. Add some thyme sprigs to the baking sheets on top of or around the vegetables.

Bake for 35 minutes, shaking the pan a few times while baking, until apples are tender, onions soft and brussels sprouts begin to caramelise. You'll want to watch it around the 30 minute mark that it doesn't burn. Some of the Brussels sprouts skins may darken a lot, but they still taste delicious (and not burnt)

Brussels Sprouts, Apples &amp; Onions

Add the pressed and cubed tofu and chickpeas to a lined baking sheet, on opposite sides. OR, add them to separate bowls (whichever is easiest for you) before adding to the baking sheet. Watch the video below!

Sprinkle over all of the seasoning ingredients (garlic powder, onion powder, paprika, sea salt, and black pepper) EXCEPT the cornstarch and coat to combine.

Add the cornstarch to the tofu only, and coat to combine. Lay out the tofu so it isn't touching, and then lay out the chickpeas on the other side of the baking sheet. It's okay if this touches.

When the oven is at the 20 minute mark, add in this baking sheet and baked for 20 minutes, flipping the tofu at the 10 minute make and also stirring around the chickpeas at this time, then back into the oven for the final 10 minutes.

Baked Tofu &amp; Chickpeas

Add Kale to a separate lined baking sheet. Add the olive oil, sea salt and black pepper and massage into the kale. Spread the kale apart on the baking sheet.

Bake for the last 5-10 minutes in the oven alongside the rest of the vegetables.

Kale Chips

Whisk all the ingredients together with a spoon. Drizzle over the bowls, or store in the fridge until needed.

Portion out the bowls as in the video, drizzle with some sauce, serve and enjoy!

Harissa Tahini Dressing &amp; Put it All Together

https://www.youtube.com/watch?v=qzAL5SoImIo

RECIPES BELOW! Welcome back to another video guys - this is my Fall Vegan Meal Prep! This is basically what I love eating in a day during the fall, with all these yummy fall flavours! ❤️ Which one are you making?!

Pumpkin Pie Chia Pudding: https://jessicainthekitchen.com/pumpkin-pie-chia-pudding/

Fall Nourish Buddha Bowl: https://jessicainthekitchen.com/fall-nourish-buddha-bowl-all-on-a-sheet-pan-w-harissa-tahini-dressing/

Pumpkin Energy Bites: https://jessicainthekitchen.com/pumpkin-energy-bites/

Mushroom Wild Rice Soup: https://jessicainthekitchen.com/mushroom-wild-rice-soup-vegan-creamy-and-one-pot/

#vegan #veganrecipes #mealprep #food #veganism #recipes #vlog
___________________________________________________________

Download my Ebook About Transitioning to a Meatless Lifestyle: https://jessicainthekitchen.com/ebook

Follow along for more!

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___________________________________________________________

Equipment:

Cameras: Shot on 5D Mark IV: https://rstyle.me/n/c75xmabek9f
Edited in Final Cut Pro X
___________________________________________________________

Hi, I'm Jessica and thanks so much for watching for this video!! I'm here to share lots of videos about vegan recipes, travel vlogs, lifestyle, and wellness!

Please subscribe & see you next time!

Love,

Jessica

FALL VEGAN MEAL PREP | WHAT I EAT IN A DAY

Ancient grains, roasted salmon, avocado, cucumbers, tomatoes, olives and fresh mozzarella with a light lemon dressing.

Mediterranean Grain Bowls with Salmon

(4-ounce) filets fresh salmon, skinned

extra virgin olive oil, divided

salt and ground black pepper

4-ounces feta, crumbled

cherry tomatoes, sliced

½ cups cucumber, sliced

avocado,

Kalamata olives

red onion, thinly sliced

lemon

basil leaves

red pepper flakes and dried oregano leaves

Prepare the ancient grains according to package directions. Allow to cool.

Place salmon on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and black pepper. Place under the broiler and cook 5-7 minutes, until salmon flakes easily with a fork. Remove from the oven and allow to cool.

To assemble bowls, spoon the ancient grains into 4 bowls. Place salmon and chunks of feta on top of the quinoa.

Arrange the cherry tomatoes, cucumber, avocado, Kalamata olives and red onion on top of feta.

In a small bowl, whisk together remaining 3 tablespoons of olive oil, zest and juice of lemon and a pinch of salt and black pepper.

Drizzle dressing over each bowl and top with fresh basil leaves and a pinch of crushed red pepper flakes and oregano, and an additional pinch of salt and black pepper.

This Asian quinoa power bowl with ginger miso dressing is loaded with nutrients. It's a quick and easy recipe that can be thrown together in less than 20 minutes!

Asian Quinoa Power Bowl with Ginger Miso Dressing {Vegan}

quinoa

baby spinach

graded carrots

edamame

cranberries

kimchi*

scallions, thinly sliced

sesame seeds

ginger,

garlic clove, minced

white miso

sesame oil

honey (or maple syrup)

lemon juice (about 1 lemon)

Rinse and drain the uncooked quinoa. Cook quinoa according to package instructions.*

While quinoa is cooking, make the dressing. Place all of the ingredients into a high speed blender or food processor and blend until smooth. Pour into a jar with a tight fitting lid and set aside.

When the quinoa is cooked, add 1 cup to the bottom of two bowls. Top the quinoa with the spinach, carrots, edamame, dried cranberries, kimchi, and scallions, dividing evenly between each bowl.

Drizzle with ginger miso dressing and sprinkle with sesame seeds. Enjoy!

This looks absolutely delicious! I love power bowls... will have to give this one a try!

Oh how yummy that Quinoa Power Bowl looks! I recently got into eating more fermented foods so now I'm pretty much addicted!

Looks really good Carly. This is something I definitely will be trying. Thanks for the recipe.
Cheers.

I'm so in love with that dressing! I'll need to try to hunt down some kimchi the next time I'm at the grocery store :D

A quinoa power bowl makes the perfect working lunch. The base is simply quinoa and mung bean, and the magic comes from the deeply sautéed and spiced celery. This bowl welcomes as many, or few, toppings as you like - roasted cherry tomatoes, salted dill yogurt, quick pickled red onions, chopped olives.

Top 12 power bowl recipes from across the web

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Roasted Veggie Bowl with Sweet Pota...

Top 12 power bowl recipes from across the web

The most viewed power bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Teriyaki Cauliflower Power Bowls

Customizable Power Bowl Recipe Temp...

Mediterranean Buddha Bowls

Veggie Power Bowl

Greek Chicken Orzo Power Bowls

Vegan Buddha Bowl

Mediterranean Grain Bowls with Salm...

Asian Quinoa Power Bowl with Ginger...

Quinoa Power Bowl

Roasted Veggie Bowl with Tahini Hon...

Couscous Buddha Bowl

Roasted Veggie Bowl with Sweet Pota...

The most viewed power bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine