Grab-N-Go Sweet Potato, Cranberry & Quinoa Power Bowl
Power bowls are my go-to meal for energy and ease during busy weeks. I set aside time on Sunday to prepare the cooked elements (e.g., roasted vegetables, high-protein grain, sauce), and then spend five minutes in the morning assembling the bowls before I head off to work. This particular power bowl has a bit of holiday flare thanks to the cinnamon-paprika sweet potatoes, spiced cranberry sauce, and red-and-green flecked quinoa. It’s packed with complete protein sources, healthy fats, and superfoods to power through the busiest of weeks.
Servings: 4 -6
Ingredients
For the Roasted Sweet Potatoes
- 2 large sweet potatoes, peeled
- 2-3 tablespoons extra-virgin olive oil
- 1 tablespoon ground cinnamon
- 1 tablespoon smoked paprika
- Sea salt, to taste
For the Quinoa
- 1 cup white quinoa, thoroughly rinsed
- 2 cups water
- ⅓ cup fresh chives, chopped
- ¾ cup pomegranate seeds
- ¼ cup shelled hemp seeds
- 2 tablespoons balsamic vinegar
- 1-2 tablespoons tamari or soy sauce
For the Spiced Cranberry Sauce
- 12 ounces fresh cranberries
- ⅓ to ½ cup pure maple syrup (I use Grade B)
- ¼ cup filtered water
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
For the Mashed Avocado (you'll need these ingredients each morning)
- ½ avocado, peeled and pitted
- ½ lime
- Sea salt
- Chili flakes
For Garnishing
- 1 cup fresh baby arugula
- Lime wedges
- Black pepper
Instructions
To Make the Sweet Potatoes
- Preheat your oven to 425F.
- Cut your sweet potatoes into equal-size wedges or large cubes and transfer them to a baking sheet that has been lined with parchment paper.
- Drizzle on the olive oil and sprinkle on the cinnamon, paprika, and sea salt.
- Toss to coat.
- Roast for 20-30 minutes or until fork-tender and golden.
- Refrigerate in an airtight container until ready to use.
To Make the Quinoa
- Add the quinoa and water to a medium sauce pan. Bring the mixture to a boil, reduce heat, and simmer for 10-15 minutes or until the quinoa is translucent and tender.
- Drain off excess water and transfer to a bowl.
- Add in the chives, pomegranate seeds, hemp seeds, balsamic vinegar, and tamari. Toss to coat.
- Refrigerate in an airtight container until ready to use.
To Make the Spiced Cranberry Sauce
- Add the cranberries, maple syrup, water, cinnamon, and cardamom to a large sauce pan. Simmer for 15-20 minutes or until the cranberries have burst and broken down into a chunky sauce, stirring occasionally.
- Let cool and transfer to a glass jar.
- Refrigerate in an airtight container until ready to use.
To Make the Mashed Avocado
- Prepare the mashed avocado in the morning just before assembling the power bowl.
- Add the flesh of the avocado to a bowl and squeeze the lime juice over top. Sprinkle on some sea salt, and use the back of a fork to mash the avocado. Stir in the chili flakes.
To Assemble the Bowls
- In an airtight container or bowl, add in some sweet potatoes, quinoa, fresh arugula, cranberry sauce, and mashed avocado. Garnish with black pepper and a fresh spritz of lime juice.