Last week, I explained the difference between salads and power bowls. This week, I’m going to tell you how to make your own power bowls and give you one of my favorite recipes. First, here’s a list of some options you can put in your power bowls, along with amounts based on Precision Nutritions’s hand-sized portions guidelines.
Click the image above to download it as a printable pdf.
We discussed veggies, proteins, carbs, and fats in the last post. Toppings can be chosen based on taste and texture (i.e. pickled vegetables, bean sprouts), but they can also be chosen based on nutritional needs (i.e. bone broth to add minerals, ginger to lower inflammation, or sauerkraut to add probiotics). The toppings listed above can be used more or less with impunity (as much or as little as you’d like); they are high in nutrition and low in calories, fats, and sodium.
Below you can find a quick-and-easy recipe (and video!) for one of my go-to power bowls. But first, here are some tips for making it (and other power bowls) as quickly as possible:
Buy pre-shredded veggies or have a prep day where you chop and shred to your heart’s content
Pre-cook the sweet potato (or any other starches or grains you use)
Pre-cook or buy packaged beets, which are softer than raw beets
Pre-mix your tuna salad or pre-cook other proteins (hard-boiled eggs, chicken, tofu)
Shannon’s Lemony-Bright Power Bowl
1 fist power greens (mixed baby kale, spinach, collard greens, etc.)
1 fist split between broccoli slaw (shredded broccoli, cabbage, and carrots) and sliced beets
1 palm of canned tuna (mixed with greek yogurt and pickled vegetables)
1 cupped handful of chopped, cooked sweet potato
2 thumbs split between full-fat greek yogurt (mixed into the tuna) and olive oil (drizzled onto the greens)
Sauerkraut (for probiotics)
Pickled veggies (in the tuna for taste)
Lemon juice (sprinkled onto the greens for taste)
Place power greens in a bowl and toss with olive oil and lemon juice. Top with the rest of the ingredients. Dig in and enjoy!
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