I love a good power bowl because I can pack them with really nutritious foods and a variety of flavors. This Autumn Power Bowl packs the best nutritious Fall foods into one delicious bowl. Keep reading to learn how to change up the ingredients and customize your own Autumn power bowl!
What Makes a “Power Bowl”
It’s really simple. Basically, the goal is to combine a bunch of different ingredients to create a balanced meal that is full of vitamins, minerals, fiber, antioxidants, etc. You can try my Kale Power Bowl with Tahini Dressing, a great recipe to have year round!
In a traditional power bowl you want to think about including each of the following:
- High-fiber carbohydrates – these foods provide energy for your body, fiber, vitamins and minerals.
- Brown rice
- Sweet or white potato
- Protein – these foods provide essential amino acids, minerals and help keep you full longer.
- Salmon or other fish
- Red meat
- Vegetables – veggies are the powerhouse of your bowl because they provide not only vitamins, minerals, fiber and antioxidants, but hundreds of other plant nutrients.
- Any and as much as you’d like!
- Fat – these foods provide essential fats which help raise your HDL “good” cholesterol, lower triglycerides, help your body absorb certain vitamins, keep you feeling full longer, etc.
- Olive oil
- Nuts and nut butters
- Sunflower seeds
- Pumpkin seeds
- Ground flax seed
Customize Your Own Autumn Power Bowl
When making an “Autumn” power bowl focus on the foods that are in season during the Fall.
Here is a list of foods to choose from that are in season during the Fall:
- High-fiber carbohydrates
- Sweet and white potato
- Delicata squash
- Butternut squash
- Brussels sprouts
- Green beans
- Proteins and fats are available year round, so choose your favorites!
What are your favorite foods to add to your power bowls?
Let me know in the comments below and show me your creations by tagging me on Instagram @stephaniemoore_rd!
Autumn Power Bowl
- 2 chicken breast
- 2 cups brussels sprouts, cut into quarters
- 2 cups butternut squash, cut into cubes
- 6 cups raw kale, taken off the stem and cut into bite size pieces
- 1 apple, sliced thin
- ½ cup pomegranate seeds
- ¼ cup pumpkin seeds
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- ½ fresh orange, juiced
- ¼ tsp salt
- Preheat oven to 400 degrees Fahrenheit.
- Place chicken breast in glass baking pan. I like to season my chicken breast with black pepper.
- Cook chicken in the oven for 40 minutes or until chicken breast reaches internal temperature of 165 degrees Fahrenheit.
- Place sheet of foil on large baking sheet and spray with non-stick spray.
- Cut brussels sprouts into quarters and place on baking sheet.
- Cut butternut squash into cubes and place on baking sheet. I used a bag of pre-cut squash from Trader Joe's. Much more convenient than buying the whole squash!
- Drizzle ½ tablespoon olive oil over veggies. Season with salt and pepper if desired.
- Place baking sheet in oven and roast for 30 minutes.
- Heat large frying pan on medium heat and add ½ tablespoon olive oil to pan.
- Wash kale, peel leaves off the stem and cut leaves into bite size pieces. Add kale to the frying pan and sauté until the leaves are bright green and wilted down.
- Make the dressing by whisking 1 tablespoon olive oil with 1 tablespoon apple cider vinegar, the juice of ½ a large orange, and ¼ tsp salt.
- Place ½ of each cooked chicken breast in a bowl with cooked kale, ½ cup roasted brussels sprouts, ½ cup roasted butternut squash, ¼ of a sliced apple, 2 tablespoons pomegranate seeds, 1 tablespoon pumpkin seeds, and 1 tablespoon of dressing drizzled over the ingredients.
Don’t forget to pin for later!
Items I Used in This Post:
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