Use any ingredients, such as leftover cooked veggies or another protein, to build your power bowl. Top with Struesli Original for added flavor and delicious crunch! Makes a nutritious gluten-free and dairy-free lunch.
CRUNCHY QUINOA POWER BOWL
1 Serving
Ingredients:
- 2 packed cups of salad greens (any kind)
- ½ cup cooked quinoa (or another cooked grain or cauliflower rice)
- 4-5 roasted sweet potato wedges*
- 1 diced beet, roasted*
- ½ ripe avocado, diced
- 4 cherry tomatoes, halved
- 4-5 oz cooked chicken breast, sliced*
- 1 serving salad dressing (use any favorite kind, or try the one below)
- ¼ cup Struesli Original
Creamy Hummus Dressing:
- 2 tbsp plain hummus
- 1 tsp fresh lemon juice
- 1 tsp extra-virgin olive oil
- 1 tsp water
- Salt and pepper to taste
- Pinch of ground cumin
Instructions:
- Use any favorite dressing, or make the Creamy Hummus Dressing by stirring together the dressing ingredients.
- Toss the salad greens with some of the dressing. Then, in a large individual dinner bowl, layer the ingredients, starting with the dressed greens. Top with Struesli and enjoy!
*Tip: For the roasted vegetables in this recipe. Preheat your oven to 400 degrees, line a rimmed baking sheet with parchment paper for easy clean up. Cut veggies to a similar size for even cooking. Drizzle with a tablespoon or 2 of mild tasting avocado oil, salt and pepper to taste (and any other spices you like) right on the pan and stir around to coat evenly. Roast for 20-30 minutes depending on size.
*Tip: For the cooked chicken in this recipe. You can use rotisserie chicken from the market or cook a boneless chicken breast quickly alongside your veggies. Coat with a little avocado oil and season with salt and pepper and favorite spices - I like to use herbs de provence. Lay it on the baking sheet with your veggies. Make sure the internal temperature reaches at least 165 degrees at the thickest part by using an instant read thermometer.
