Posted by Megan | Lunch, Vegetarian

There are few things better than a fulfilling, sustaining lunch. These power bowls are the ticket you need for maintaining energy, focus and postponing hunger during the workday! As you can see below, there are many options when it comes to building your power bowls with several options in each category. The recipe included in this post shares one of our favorite variations that Will came up with, for constructing power bowls. He was going through a roasted veggies stage, which is why this variation includes Brussels sprouts (roasting is our favorite way to cook them). But really, you can come up with so many variations that the suggestions are merely just available to get your creative juices flowing. The point of the bowls is to help you build from the ground up: grain, greens, protein, veggies, cheese, and more! Between the grains and protein alone, you could have a very filling meal, without feeling too heavy. The other ingredients are just there to add flavor and help create the sustaining sensation that the grains and protein provide! Don’t feel limited by what you see listed below, but instead inspired. Go forth and make your lunch on your own, instead of wasting time and money eating out 🙂

Power bowls can include:
Grain: quinoa, brown rice, farro, barley, bulgur
Greens: romaine, red leaf lettuce, arugula, watercress, radicchio, kale, Swiss chard, purple cabbage, spinach
Proteins: steak, chicken, fish, cured meats, beans, lentils, eggs, tofu
Veggies/Herbs: radishes, snap peas, snow peas, tomatoes, avocados, scallions, herbs (dill, parsley, cilantro, tarragon)
Cheeses: Feta, goat, ricotta, Gruyere, parmesan, cheddar
Extras: nuts (almonds, cashews, walnuts), seeds (pumpkin, sunflower), kimchi, marinated artichokes, olives, capers

Power Bowls (adapted from Real Simple; adjust according to number of lunches you need)
1 cup green lentils [protein]
1 cup bulgur [grain]
10-oz. container Brussels sprouts (size from Trader Joe’s) [green]
1 yellow onion [veggie]
1/2 cup crumbled feta [cheese]
3-4 green onions, sliced green parts [extra]
Olive oil
S&P
16-oz. container extra-firm tofu [protein]
1 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp sriracha
1 tbsp rice vinegar

Cook lentils and bulgur according to package directions. When done, allow to cool before refrigerating.

Preheat oven to 425 degrees. Chop Brussels sprouts and place on a rimmed baking sheet. Drizzle 2-3 tbsp of olive oil over sprouts and sprinkle with S&P. Toss everything together so Brussels sprouts are coated in olive oil and S&P, then lay in a single layer on the baking sheet. Roast for 8-10 minutes, flipping once at the halfway mark, until sprouts look almost completely done (keep a close eye on them). Turn broiler on high and cook for 1-2 minute more, watching carefully to prevent burning. Remove and let cool.

Heat a medium saucepan over medium to medium-low heat. Slice onions into strips. Drizzle 1-2 tbsp of olive oil in pan and when warmed, add onions. Cook for 15-20 minutes, until translucent and caramelized, stirring frequently. Remove and let cool.

Begin to make tofu by first removing it from its packaging and patting it dry with paper towels. Line a plate with a paper towel and set tofu on top, then set a small plate on top of the tofu, weighing it down with something heavyish. Press for 15-30 minutes, watching for the liquid to collect around the tofu. Once the tofu is drained, remove the weight and drain off any remaining excess liquid. Slice the pressed tofu into cubes. Mix the soy sauce, sesame oil, sriracha and rice vinegar in a small bowl, then add the tofu, tossing until completely coated. Cover the bowl and place in the fridge for at least 30 minutes. While tofu is marinating, preheat the oven to 350 degrees and line a rimmed baking sheet with parchment paper or silicone baking sheets. Once the tofu is ready, place it on the baking sheet in a single layer, avoiding pieces touching each other. Bake for 20-30 minutes, watching for the tofu to turn golden and puff up slightly. Make sure to toss the tofu every 10 minutes to ensure an even bake of the pieces. Once done, let cool before refrigerating.

Once everything is prepared, build your bowl! Begin with bulgur at the bottom, then add lentils, Brussels sprouts/onions, tofu and top with green onion slices and crumbled feta. Enjoy!

Recipe: The Kitchn: How to Make Baked Tofu

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