Power bowls (a.k.a Buddha bowls) are my idea of the perfect meal – they’re healthy and nourishing, fresh and flavorful, simple and satisfying.

Ooh and let’s not forget, they’re sooo dang pretty.

Quinoa Pesto Power Bowl

I shared my love of power bowls – as well as my perfect power bowl formula – in this episode of Nourished, but if you don’t have time to re-watch it, here’s the basic equation:

BASE + PROTEIN + TOPPINGS + SAUCE

Generally, when it comes to a power bowl, I say the more variety the better!

Starting with the base, I choose a high-protein, high- fiber whole grain, like millet or quinoa (technically a seed, but nevertheless…), then I layer on the protein (think: beans, lentils, tempeh, tofu, nuts and seeds – or grilled organic chicken or wild-caught fish), load up on fresh toppings (like veggies, fruits, herbs, seeds etc.) and finish it off with a bangin’ sauce – mixin’ and matchin’ ingredients the whole way through.

I also like to add something green and leafy, but the true beauty of a power bowl is that you can add (or not-add) whatever you want…making the flavor and texture possibilities virtually endless.

Speaking of possibilities…

Quinoa Pesto Power Bowl

For this Quinoa Pesto Power Bowl, I decided to go a lil cray-cray – whippin’ up a batch of Basil & Spinach Pesto, picklin’ radishes and crispin’ chickpeas – so it took a tad bit longer than the usual 1-2-3 to pull it together, but boy-oh-boy was it worth it.

If you’re short on time, you can easily meal prep this bowl by cooking the quinoa and making the pesto a day or two in advance.

Quinoa Pesto Power Bowl

Quinoa Pesto Power Bowl

INGREDIENTS:

  • 2 cups of quinoa
  • 1 avocado, sliced
  • ¼ cup sprouts
  • ½ tablespoon chia seeds
  • 1 yellow pepper, washed and sliced
  • 1 tablespoon spinach and basil pesto (recipe below)
  • Pickled radish (recipe below)
  • Crispy chickpeas (recipe below)

DIRECTIONS:

  1. Cook quinoa according to directions listed on package.
  2. Prepare the pesto, radishes and chickpeas, per directions below.
  3. Place ¼ cup cooked quinoa into bowl.
  4. Assemble bowl. Layer with chickpea crispies, pickled radish, yellow peppers, and avocado slices.
  5. Top with sprouts, chia seeds, and pesto.

Basil and spinach Pesto:

  • 2.5 oz package of basil, stems removed
  • 2 large handfuls of spinach
  • ¼ cup pine nuts
  • 2 large garlic cloves, peeled
  • ¼ cup extra virgin olive oil
  • Sea salt, to taste

DIRECTIONS:

  1. Combine basil, spinach, pine nuts, garlic cloves, and olive oil in a food processor and process until a smooth consistency is reached. Add sea salt to taste.

Quick Pickled Radish:

  • 1 small bunch of radishes (about 4 or 5), thinly sliced
  • ¼ cup red wine vinegar
  • ¼ cup water
  • 1 tablespoon pure maple sugar (you can also use brown sugar or sucanat)
  • Sea salt, pinch

DIRECTIONS:

  1. Whisk together red wine vinegar, water, maple sugar, and sea salt until well combined.
  2. Add sliced radishes to mixture and submerge.
  3. Pickle at room temperature for 10-30 minutes.

Chickpea Crispies:

  • 1 15 oz BPA-free can of chickpeas (garbanzo beans), rinsed
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste

DIRECTIONS:

  1. Preheat oven to 425°
  2. Toss chickpeas, olive oil, salt, and pepper together.
  3. Place on parchment lined baking sheet.
  4. Bake for 20 – 25 minutes, until golden and crispy.

Then I’d love to hear from you! Let me know what you think of this recipe – or of power bowls in general – down in the comment section below.

AND if you decide to go out on a limb and create your own loaded-power-bowl-combo, I’d love to hear all about that too. What ingredients will you/did you use for your base, protein, toppings and sauce?

Can’t wait to hear all about it!

xo

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