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43 Comments · October 30, 2014

Grab-N-Go Sweet Potato, Cranberry & Quinoa Power Bowl

Name: Grab-N-Go Sweet Potato, Cranberry & Quinoa Power Bowl
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Ingredients: 2 large sweet potatoes, peeled; 2-3 tablespoons extra-virgin olive oil; 1 tablespoon ground cinnamon; 1 tablespoon smoked paprika; Sea salt, to taste; 1 cup white quinoa, thoroughly rinsed; 2 cups water; 1/3 cup fresh chives, chopped; 3/4 cup pomegranate seeds; ¼ cup shelled hemp seeds; 2 tablespoons balsamic vinegar; 1-2 tablespoons tamari or soy sauce; 12 ounces fresh cranberries; 1/3 to 1/2 cup pure maple syrup (I use Grade B); 1/4 cup filtered water; ½ teaspoon ground cinnamon; ¼ teaspoon ground cardamom; 1/2 avocado, peeled and pitted; 1/2 lime; Sea salt; Chili flakes; 1 cup fresh baby arugula; Lime wedges; Black pepper

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When life becomes busy and chaotic, it's tempting to forget about cooking and healthy eating and give into convenience foods. However, it's the busy times when it's even more important to nourish our bodies with vitamin-rich and vibrant foods so that we can keep ourselves energized and on-point.

With a little preparation and a bit of time set aside on Sunday, you can have a grab-n-go meal to enjoy for lunch or dinner throughout the week. The kicker? This Grab-N-Go Sweet Potato, Cranberry & Quinoa Power Bowl is PACKED with energizing goodness, vitamins, and antioxidants. The best part? It tastes absolutely delicious and has a little bit of everything from sweet, savory, and spiced to creamy and crunchy. Plus, it's all wrapped up in one pretty package.

Each part of this bowl is absolutely delicious on its own, but it's as if the stars align when all of the flavors come together.

To prep this meal for the week, I always start with the sweet potatoes. You'll peel and cut the sweet potatoes, drizzle them generously with olive oil, and toss on a whole lotta ground cinnamon and smoked paprika. After seasoning with a bit of sea salt, you'll pop them in the oven and roast for 20-30 minutes or until they're deliciously tender.

While the potatoes are roasting, you can start on the quinoa (hi, complete protein source #1) by cooking up one cup of white quinoa over the stove. Once the quinoa is cooked, you'll toss in some pomegranate seeds, fresh chives, hemp seeds (hello, complete protein source #2), balsamic vinegar, and tamari and toss to coat.

The last component to prepare ahead of time is an easy and delicious spiced cranberry sauce that you'll make by adding fresh cranberries, pure maple syrup, water, cinnamon, and cardamom (my not-so-secret secret ingredient) to a sauce pan and simmer the mixture until it's broken down into a sauce. It's a sweet, slightly tangy, and spiced cranberry sauce that will have you saying "just one more scoop" down to the very last bit.

For the avocado and arugula, you'll just need about 5 to 10 minutes to prep them in the morning.

Recap | To make this nutrient-giving power bowl, you'll prepare three of the five components ahead of time (i.e., the sweet potatoes, quinoa, and cranberry sauce) and refrigerate each in individual containers. Each morning, you'll toss the prepared items into a container or bowl and whip up two simple + fresh components: mashed avocado and a bit of arugula spritzed with fresh lime juice. After that, you'll have a flavorful and power-packed meal. Piece of ~~cake~~ quinoa.

And because I've completely neglected to include some good kitchen-going tunes in my posts lately, here is one that I'm loving right now. It's a feel-good, bubbly beat with bright vocals and fun punches of sound. Turn it on, hop in your kitchen, and have some fun.

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Sweet Potato, Cranberry + Quinoa Power Bowl

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