Power bowls may not be a brand new concept, but they are definitely the hottest food trend right now, and they’re taking over breakfast, lunch and dinner.
The attraction? They are filled with a combination of lean protein, healthy vegetables and tasty dressings for a nourishing, well-balanced and eye-catching meal.
It all starts with the right superfood base, topped with layers and layers of flavour. Tipiak has shared four great power bowl recipes with us – which one are you going to try first?
MIXED BERRIES, COCONUT AND MINT ON QUINOA AND GRANOLA
Serves 2 – Preparation time 20 minutes
Ingredients
2 portions Quinoa Gourmand, cooked
2ml cinnamon
10ml honey
5ml coconut oil
125ml granola
Handful of blueberries
Handful of raspberries
Handful of shaved coconut
Handful of goji berries
5 sprigs of fresh mint
Method
Mix the cinnamon, honey and oil into the cooked quinoa.
Add the granola and toss together. Place into two bowls and arrange the berries, coconut and mint on top.
Serve immediately with a fruit infused tea.
FRESH FIG, ROASTED NUTS AND CRANBERRY WITH HONEY YOGHURT
Serves 2 – Preparation time 20 minutes
Ingredients
2 portions Quinoa Gourmand, cooked
2ml mixed spice
10ml honey
5ml butter
50ml plain yoghurt
1 fresh fig, cut into wedges
Handful of shaved coconut
Handful of cranberries
Handful of mixed nuts, roasted
Fresh mint
Method
Add the mixed spice, honey, butter and yoghurt to the cooked quinoa and combine.
Divide the mixture into two bowls and arrange the fig, coconut, cranberries and nuts on top.
Top with fresh mint and serve with a side bowl of plain yoghurt and honey.
POACHED EGG WITH SMOKED CHICKEN, AIOLI, MICRO HERBS AND ALMONDS
Serves 2 – Preparation time 30 minutes
Ingredients
2 portions Quinoa Gourmand, cooked
5ml butter
5ml lime zest
10ml lime juice
Handful of micro herbs
2 smoked chicken breasts, sliced
2 eggs, poached
50ml aioli
Handful of almonds, chopped
Method
Add the butter, lime zest and lime juice to the cooked quinoa. Toss in the micro herbs.
Separate into two bowls. Arrange the chicken slices, aioli and almonds.
Top with the poached egg and season with salt and freshly ground black pepper.
CARROT AND SESAME FALAFEL WITH KALE
Serves 2 – Preparation time 30 minutes
Ingredients
2 portions Quinoa Gourmand, cooked
10ml coconut oil
5ml lemon zest
2ml ground coriander
Handful of micro herbs
1 can chickpeas
1 large carrot, steamed
1 small onion, finely chopped
15ml sesame seeds
20ml tahini
2ml ground cumin
45ml flour
Sesame seeds to coat
2 handfuls of kale
Lemon wedges to serve
Chopped nuts to serve
Method
Add the coconut oil, zest and coriander to the cooked quinoa. Toss in the micro herbs and separate into two bowls.
In a food processor, blend the chickpeas, carrot, onion, sesame seeds, tahini, spices and flour. Season with salt and pepper, process until well combined and smooth.
Roll the mixture into balls, coat with sesame seeds, fry until golden and drain.
Arrange the falafels, kale, lemon wedges and nuts onto the quinoa and micro herbs.
Run out of ideas for your office lunchbox? We’ve got the answer to your packed lunch dilemma.
