Power Bowl
A power bowl can be anything you want it to be. You can roast a whole tray of veggies and everyone can customize what they like. The rice or quinoa can be made ahead to save time. These bowls are nice for dinner and make a good lunch as well. Add in grilled chicken, fish, pork, or shrimp if you would like to add protein.
The pickled onions add a delicious flavor. They are super easy and add that delicious, pickled flavor. Making a power bowl can be fun and change up the usual dinner or lunch.
bon COOK tools used: Perforated Baking Sheet, Bonmat, Santoku Chef Knife, Large Round Mold, Octagonal Bonmat, Signature Spatula
Ingredients
Rice or Quinoa
Roasted veggies of your choice
Spinach or Kale, torn into pisces
Pickled onions
Feta cheese, crumbled (or cheese of your choice)
Chopped carrots
Chopped radish
FRENCH PANTRY Traditional Balsamic
Directions
Prepare rice or Quinoa. You can easily make the rice or quinoa in the microwave in a Round Mold.
* Place the Medium or Large Round Mold on a microwave safe plate. Place 1 cup rice/quinoa 2 cups water/or broth (chicken or vegetable) in the Round Mold.
Place in the microwave but do not cover. Cook on high for 8 minutes. Remove and check to see if water is absorbed. Add 2 more minutes or until water is absorbed.
Rice will cook faster than the quinoa. The quinoa takes 12-14 minutes. Every microwave is different so keep checking until the liquid is absorbed.
Roast your favorite veggies for the bowl. Place veggies in a bowl and toss with olive oil, salt and pepper. Stir to coat. Place a Bonmat on a Perforated Baking Sheet. Place the veggies on the Bonmat and roast at 400 F until desired doneness.
Layer individual bowls with the spinach/kale, rice/quinoa, veggies, pickled onions, and cheese. Drizzle with Balsamic Vinegar if desired.