power bowls

BBQ Chicken Power Bowls

chicken breasts

Tbsp BBQ sauce

rice, dry

kale

red cabbage

Tbsp tahini

avocado

Preheat oven to 375 degrees.

Cut each chicken breast in half (long-ways).

Please the chicken on an oiled baking sheet and glaze with BBQ sauce.&nbsp;

Bake for 30 minutes (or until fully cooked).

While the chicken is baking, cook the rice according to directions.

Toss the kale, red cabbage, and tahini.&nbsp;

Place into bowls and top with the baked chicken and avocado.

Serve and enjoy!

It's got tons of tasty veggies and fluffy quinoa, and then it's topped with coconut oil roasted chickpeas which&nbsp;act kind of like croutons but are SO much better.

Spiralized Rainbow Quinoa Power Salad

red bell pepper

carrot

yellow beet

broccoli stem (or small zucchini)

quinoa

crispy chickpeas (or more!)

Parsley (chili flakes + sesame seeds

for the dressing

almond butter

rice vinegar

miso paste

lime

ginger

for the chickpeas

15 oz organic chickpeas

coconut oil

Salt + pepper

We'll start with the chickpeas by preheating the oven to 375ºF. Drain and rinse the chickpeas and spread them out on a baking sheet. Pat them dry with a paper towel, removing and skins that came off the beans.

Either melt the coconut oil or just rub it between your hands and then rub it on the chickpeas. Sprinkle with salt and pepper.

Roast the chickpeas for 40 - 45 minutes until they're crispy. Allow them to sit in the oven while you prepare the rest of the salad.

Spiralize the veggies using your spiralizer, cutting them into smaller noodles and add them to a mixing bowl. Add quinoa and toss to combine.

Whisk together the dressing ingredients and pour it over the noodles. Toss again to combine.

Transfer to two bowls and top with chickpeas. Garnish and enjoy!

With chicken, sweet potatoes, brussels sprouts, and cranberries, these quinoa bowls are full of fall flavor!

Harvest Quinoa Bowls

sweet potatoes,

extra-virgin olive oil, divided

coarse sea salt, divided

black pepper, divided

brussels sprouts, stems removed and halved

chicken breast

pecans, toasted

cranberries

white, red, or tri-color quinoa

chicken broth

dijon mustard

lemon juice

maple syrup (optional)

thyme

olive oil

Preheat the oven to 400 F and line a rimmed baking sheet with parchment paper.

Toss the sweet potatoes with one tablespoon extra-virgin olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon ground black pepper, then spread onto the baking sheet. Bake for 15 minutes, then transfer to the lower oven rack.

Toss the brussels sprouts with 1/2 tablespoon extra-virgin olive oil, and 1/2 teaspoon sea salt, then spread onto half of a rimmed baking sheet.

Lay the chicken breast on the same pan with the brussels sprouts, then brush on both sides with olive oil and season with 1/2 teaspoon salt and remaining pepper. Bake for 25 minutes, until the chicken has reached an internal temperature of 165 F and the sweet potatoes and brussels sprouts are browned, then remove from oven.

While the chicken and veggies cook, make the quinoa. Soak the quinoa for 2 minutes, then rinse it thoroughly and add to a pot with the broth, 1/2 teaspoon salt, and 1 tablespoon oil. Bring to a boil over high heat, then reduce the heat to low, cover the pot, and cook for 15 minutes.

To make the sauce: whisk together the dijon, lemon juice, thyme, and maple syrup, then slowly drizzle in the olive oil, whisking constantly.

Chop the chicken into bite-sized pieces, then assemble the bowls with quinoa, Brussels sprouts, sweet potatoes, chicken, pecans, cranberries and sauce. Enjoy!

We've made this several times and love it every time.

I was already roasting sweet potatoes, Brussels, and sliced onions for a bowl I wanted to make. I also wanted to to use up some fresh spinach. I needed a sauce to make it come together so I searched what would go well and found your recipe. I decided to make the complete recipe with my additions and it was amazing and so filling. I’m writing this a day later and my mouth is watering. I can’t wait to have the leftovers! I really think adding the roasted onions added one more flavor that went really well with an already awesome recipe.

Chicken Power Bowls with Crispy Baked Garbanzo Beans is packed with protein to keep you full for hours! Fresh, healthy, and filling.

Chicken Power Bowls with Crispy Baked Garbanzo Beans

garbanzo beans (also called chickpeas)

extra virgin olive oil

chicken breasts (12-14 ounces,) pounded to an even thickness

salt and pepper

eggs

baby spinach

pistachios

chevre (goat cheese)

lemons

Tablespoons extra virgin olive oil

Tablespoons honey

garlic clove, microplaned

Preheat oven to 350 degrees. Drain garbanzo beans then rinse and pat dry with a towel (the dryer the better!) Pour onto a baking sheet then add extra virgin olive oil and toss with your hands to coat. Bake for 35-40 minutes, stirring halfway through, or until caramel in color (beans will continue crisping as they cool.) Sprinkle with salt then set aside to cool completely. (Can be done ahead of time. Bake then cool completely before storing in an airtight container.)

Place eggs in a saucepan then cover with cold water 1″ above the tops. Bring to a boil, place a lid on top, then remove pan from heat and let sit for 12 minutes. Drain then plunge eggs into ice water or run under cold water for a few minutes. Peel eggs when cool enough to handle then slice. (Can be done ahead of time. Cook then peel eggs and store in the refrigerator, and then slice before serving.)

Brush chicken breasts on both sides with extra virgin olive oil then season with salt and pepper. Saute in a skillet over medium-high heat for 3-4 minutes a side, or until no longer pink in the center. Cool for 10 minutes, then thinly slice. (Can be done ahead of time. Cook then cool and refrigerate, and then slice before serving.)

Divide spinach between four bowls then top each bowl with 1/4 cup crispy baked garbanzo beans, 1/4 of the cooked chicken, 1 sliced hard-boiled egg, 2 Tablespoons each pistachios and dried cranberries, and 1oz crumbled goat cheese.

For the Lemon-Honey Vinaigrette: combine all ingredients in a jar or bowl then shake or whisk to combine. Taste and adjust seasonings if necessary then pour over salads and serve.

These Roasted Beets Bowls with Turmeric Tahini Sauce are SO full of flavor! Made with savory roasted beets, roasted cabbage, arugula, spicy radish, and your choice of whole grains, all topped off with a creamy turmeric tahini sauce that is truly next-level. Make these quick and easy vegan bowls for a nutritious dinner recipe!

Roasted Beets Bowls w/ Turmeric Tahini Sauce

beets,

Tablespoons olive oil (divided)

arugula

barley (or grain of choice)

radishes,

flaky salt (to taste)

Tablespoons tahini

lemon,

Tablespoons water

agave syrup

turmeric

coriander

red pepper (or

salt/pepper (to taste)

Preheat Oven

Prepare Beets

Peel and cube the beets. Place them on a dark-colored baking sheet, then drizzle with 1 Tablespoon of olive oil and top with a sprinkle of flaky salt to taste.

Roast

Shred Cabbage

While the beets are roasting, chop or shred the cabbage.

Remove Beets From Oven

Remove the beets from the oven and slide them to one side of the pan.

Add Cabbage to Pan

Place the cabbage on the other side of the pan and drizzle with the remaining 1 Tablespoon of olive oil and flaky salt to taste.

Place the baking sheet back in the oven and roast for another 20 minutes.

Layer The Bowls

Make the bowls by layering fresh arugula, cooked barley (or grain of choice), spiralized radishes, roasted beets, and roasted cabbage in each bowl.

Making the Roasted Beet Bowls

Whisk Tahini, Lemon Juice, &amp; Water

Place the tahini, lemon juice, and water in a bowl and whisk together until smooth.

Add In Seasoning

Add in the turmeric, coriander, crushed red pepper, and salt and pepper to taste.

Drizzle Over Bowls

Whisk until smooth and drizzle over each roasted beet bowl!

Mixing the Turmeric Tahini Sauce

This recipe is delicious! I have never had anything quite like this and I was fairly impressed with the mix of flavors and beautiful colors!

This recipe is outstanding. It's easy, healthy and the whole family loved it.

The creamy turmeric tahini sauce takes this over the top! Super popular as a side dish with our group.

I loved these Roasted Beet Bowls! The combination of veggies with the turmeric tahini sauce made for such a satisfying and flavorful meal.

Love this raosted beets with this abolute divine turmeric sauce! Such a great change of pace!

I love all the complex flavors in this recipe. It was really good. It was also easier than I would have thought.

I love this recipe! Nice zingy dressing and easy prep! I add pickled red onions to mine to keep with the purple theme and add some acid!

I absolutely love this recipe. It is so clean and filling. What a perfect salad for a warm summer night.

Those bowls looks so colorful and healthy too. I love how you used beets and veggies with pine nuts for added crunch.

What a wonderful way to increase the flavor and nutrition of tahini - adding turmeric to it! It makes such a colorful sauce for this tasty - looking salad - and I've been looking for a new lentil recipe.

Gorgeous, healthy and colorful bowl. Love the flavors here. I can't wait to make this for dinner. Thanks for sharing

Looks like power bowls indeed that's fully loaded with delicious flavors and textures!

This dish is calling out for me to make it! the combinations and flavours are just amazing and delicious. This would be perfect for a wuick lunch. Thank you for sharing this recipe!

What gorgeous bowls! I love the tahini in this. Such a great pairing with the beets.  Turned out great and will make again.

These beet bowls looks amazing and full of color! This a great recipe to make for when I have tons of veggies that I need to use up.

What a delicious salad! The beets were a wonderful addition and really added another dimension to the salad!

This just looks like a colourful bowl of health and such a great use of beets!

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

These Roasted Beets Bowls with Turmeric Tahini Sauce are SO full of flavor! Made with savory roasted beets, roasted cabbage, arugula, spicy radish, and your choice of whole grains, all topped off with a creamy turmeric tahini sauce that is truly next-level. Make these quick and easy vegan bowls for a nutritious dinner recipe!

RECIPE: https://www.jaroflemons.com/turmeric-tahini-roasted-beets-power-bowls/

Top 5 power bowls recipes from across the web

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Top Tags

BBQ Chicken Power Bowls

Spiralized Rainbow Quinoa Power Sal...

Harvest Quinoa Bowls

Chicken Power Bowls with Crispy Bak...

Roasted Beets Bowls w/ Turmeric Tah...

Top 5 power bowls recipes from across the web

The most viewed power bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

BBQ Chicken Power Bowls

Spiralized Rainbow Quinoa Power Sal...

Harvest Quinoa Bowls

Chicken Power Bowls with Crispy Bak...

Roasted Beets Bowls w/ Turmeric Tah...

The most viewed power bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine