One of my favorite meals to make is power bowls, which is basically a bowl full of different nutritious ingredients. They’re kind of the bowl version of “cleaning out the fridge.” I’ll throw any leftover veggies and protein in a bowl, add a healthy fat, and then drizzle a sauce over the top. So, this bowl basically came out of me needing to use up a bag of kale in the fridge before it went bad. haha
The Anatomy of a Power Bowl
Power Bowls are versatile. You can swap out the ingredients in this recipe for your own favorite veggies and protein. Don’t like kale? Use spinach. Vegetarian? Swap out the chicken for hard-boiled eggs or tofu. Despise tahini? Make a pesto dressing or balsamic vinaigrette.
When it comes to the essentials of a power bowl, they all have 5 things in common:
I used kale in this bowl because I really like kale. If you don’t like kale, check out my tips for making kale taste good.
If you still don’t like kale, feel free to use any of the following greens:
2. Colorful Veggies
Color is often a good indicator of antioxidants. I used carrots which get their vibrant orange color from carotenoids. Carotenoids are converted into Vitamin A in our body, which is why carrots are a good source of vitamin A!
Colorful vegetables that make good additions to Power Bowls include:
3. High-Fiber Carbs
One of the most important aspects of a Power Bowl is that it is satisfying. If you expect this to be a meal then it can’t be wimpy and low in calories. High-fiber sources of carbohydrates are a great way to add energizing ingredients with satiating fiber.
Here are some of my favorite high-fiber carb options:
*Whole wheat pasta
4. Healthy Fat
Gone are the days of low-fat diets. Praise be! One of the most important aspects of a Power Bowl is a source of healthy fat. Fats help your body absorb fat-soluble vitamins, like Vitamin A and K. This Power Bowl is BURSTING with these vitamins, but you would be doing your body a disservice if you didn’t include fat to help with absorption.
I used avocado oil to soften and flavor the kale, but I also like to include a source of fat that has some fiber to it. It’s okay to use oils in moderation, but when you combine fat and fiber, you get a much more filling and satiating experience.
Here are my favorite healthy fat options:
*Avocado (hands down my fav)
*Ground flax seeds
*Peanut or almond butter
This wouldn’t be a Power Bowl if we didn’t include some protein to keep our muscles strong and belly full! I opted for grilled chicken that came cooked and prepackaged at Trader Joe’s. You really can’t beat how easy that is! But there are many protein options you can throw in a Power Bowl.
Once again, here are some of my favorite options!
*Beans or lentils
But What If I Hate Kale??
Babe, I gotchu. I talk all about how to make kale actually TASTE GOOD. You can read about it here.
If you try my tips and still don’t like kale, or maybe you don’t have any kale in your fridge, feel free to substitute any other leafy greens! You could try swiss chard, arugula, spinach, romaine – whatever you got on hand.
No Power Bowl would be complete without some BOMB AF sauce. I’ve been addicted to tahini lately but for good reason! Tahini by itself is pretty bland, but add some salt and spice to it and you’ve got yourself a smooth and creamy sauce that is perfect for salads, roasted veggies, pasta, and more!
Ingredients for super simple tahini dressing:
*Nutritional yeast – adds cheesy flavor
*Salt – to bring out the flavor
*Water – to thin it out so you can drizzle it on everything
*Optional taste bombs: minced garlic, onion powder, smoked paprika, cayenne pepper, cumin, dill
Now that you have all of the essential parts for making a Power Bowl, let’s jump into this easy and delicious Kale Power Bowl with Tahini Dressing!
- 4 cups kale, de-stemmed
- 1 Tablespoon avocado or olive oil
- ½ lemon juice
- 1 carrot, shredded
- 1 cup cooked sweet potato
- ½ avocado
- 1-2 Tablespoons hemp seeds
- Protein of choice (I used 4 grilled strips of chicken)
- Tahini Dressing:
- 1 Tablespoon tahini paste
- 1 Tablespoon nutritional yeast
- ⅛ teaspoon salt
- 2-3 Tablespoons water (to thin out to desired consistency)
- Preheat oven to 400 degrees Fahrenheit and grease a large baking sheet.
- Wash and dice sweet potato into cubes. Roast for 35 minutes.
- De-stem kale and add leaves to large bowl.
- Add oil and lemon juice to kale and massage into the leaves until softened.
- Shred the carrot and add to kale leaves. I used my Cuisinart Food Processor which took 2 seconds to shred!
- Add roasted sweet potatoes to bowl and toss the kale, carrots and potato together.
- Divide the bowl of kale among 2 other bowls, and top with avocado and chicken (or protein of choice).
- Sprinkle each bowl with hemp seeds.
- To make the dressing, mix all of the ingredients together in a small bowl and whisk until well combined.
- Drizzle dressing over power bowls.
Items I Used in This Post:
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