Oh hey Friday! It’s you again; I must say that I’m happy to see you because you brought my husband back from traveling for the second week in a row. These weeks alone with Chloe aren’t always the easiest, but we’re pulling through.
The one good thing about being home alone is that I can eat what I want and not have to worry about whether or not JP will like it! This week I participated in a 5 day healthy eating challenge with one of the awesome members at my gym! She asked if I would be interested in participating, and I jumped on it because I know that my eating habits haven’t been the best lately. Plus, I would get new recipes to try and a group of challengers for encouragement.
This challenge inspired me to cook up some new easy power bowl recipes for lunch. I made up a few recipes, used an old one and borrowed one from another challenger. I thought I’d share 5 of my favorite bowls with y’all to try out and use on your healthy eating journeys!
5 Easy Power Bowl Recipes
Roasted Sweet Potato and Spinach Bowl!
1 lb ground turkey {brown on stove} 1-2 sweet potatoes cut into 1 inch cubes {roast in oven at 425* for 20 minutes} 2 cups spinach {sauté on stove with just a bit of olive oil} 1 small can of sautéed mushrooms {optional} Combine all ingredients in large pan on stove. Add about 1/2 cup of chicken broth and stir. Allow to simmer on low for 3-7 minutes or until chicken broth has cooked down. Separate into 4 containers then eat or serve!
Related Post: 5 Quick, Healthy Dinners for the Family on the Go
Burrito Power Bowl!
You can use different types of meat for this one: shredded chicken, diced steak, ground turkey. I used ground turkey on this one because I split the batch to make two different meals!
- 1 lb meat of choice **see above**
- 3/4 cup frozen or fresh corn
- 3/4 cup unshelled edamame
- 1/4 cup salsa
- 1 packet taco seasoning
- 2 cups cauliflower rice {You can sub 2 cups cooked rice of choice}
Cook meat of choice.
Heat corn and edamame according to packaging.
Combine all ingredients in pan on stove.
Add 1/2 cup of water and stir together and let simmer on low as water cooks off.
**I didn’t have corn when I made mine the other day and used mushrooms from the first power bowl!**
Turkey Taco Bags
1.25 lb ground turkey {brown on the stove}
1 cup quinoa {before cooking, cook according to packaging}
1 cup unshelled edamame {heat in microwave or on stove}
Packet taco seasoning {season fully cooked browned turkey}
4 quart sized baggies Once all ingredients are cooked, combine and stir together. Then evenly distribute between 4 baggies or less if you plan on eating it right away. Place in freezer to store for next meal!
Southwest Chicken Power Bowl
This is clearly not my picture. I’m not that good. I have made this bowl before, but with some tweaks that I plan on sharing with y’all! Unfortunately, I don’t have a picture of mine. Or maybe fortunately because this looks much prettier than mine!
1.25 lb boneless skinless chicken breast {grilled or cooked in crockpot, your preference}
2 cups brown rice {cook according to packaging}
Juice from one lime
1 can black beans {drained and rinsed}
1 cup frozen {thawed} or fresh corn
Large avocado {pitted and diced}
1 cup grape tomatoes {sliced in half}
Pour lime juice over cooked rice and mix thoroughly to coat all rice. In four separate containers, split each of the ingredients evenly. Serve or store in an airtight container and enjoy!
Related Post: Garlic, Chicken, Zucchini and Corn
PB&J Breakfast Bowl
Again, not my picture. I made this one quite a while ago and if I remember correctly, it was not beautiful looking. There was yogurt on the edges and my peanuts were not placed so beautifully. Oh well, that’s what food bloggers are for, taking pictures of food that actually makes you want to eat it.
6-8oz non-fat Greek yogurt
1 Tbsp of natural peanut butter {I love honey roasted from Whole Foods!}
1 Tbsp jam of choice {I used strawberry}
Small handful of peanuts Pinch of sea salt
Mix ingredients together in a bowl and enjoy!
Feel free to add in some fresh fruit as well. I added sliced strawberries to this one. This is great for a busy momma trying to keep a little baby entertained! You can make it quickly and munch on it as you’re keeping an eye on your little one!
Tips for making healthy, hearty power bowls.
- Choose a protein and how you want to cook it; slow cooker, grill, stove, oven. Eggs are also an option for protein; boiled, scrambled, however you want it.
- All veggies are game! Choose your veggies based on what your body is craving or add together your favorites. The more the merrier. It’s also a great way to try a veggie you may not usually eat.
- Fresh, frozen, canned. Don’t discriminate! Chop up fresh veggies ahead of time to make it easier. Thaw out your frozen ones and rinse your canned ones to eliminate some of the added sodium.
- Don’t forget the fruit. Fruit is great for breakfast bowls! Try to stick to fruits with more fiber like apples, oranges, pears.
- Rice, quinoa, sweet potatoes, cauliflower rice and get ways to beef up your bowl without spiking your blood sugar.
- Combine your choice of ingredients. Mix them all together or place them on top of rice or quinoa.
- Try different combinations. You’ll find lots of things you like together.
- Split up your protein and make two different bowls at the same time. You can create them for the week and have a couple options if you don’t like eating the same thing every day!
Chloe has been having her own version of some easy power bowls this week! We started solids and so far some of her favorite combinations are oatmeal & banana, oatmeal & squash, and banana & avocado! Sweet potatoes and green beans have also been a hit. Not together. Separately. I’m not sure about adding those together, but who knows what crazy concoctions she’ll enjoy!
For more delicious recipes, check out all the different ones I have scattered throughout this blog!
Happy Friday and have a wonderful weekend y’all!
Do you like to prep power bowls for the week?
What are your favorite ingredients to mix together?
