Sometimes I wish I could offer you a glimpse into my meal planning but I can’t…because I don’t meal plan.
I can’t decide Sunday morning what I want for dinner on Tuesday and the thought of preparing foods and having to eat them just because I planned it is really not appealing to me.
Of course I need some form of organization though in order to whip up a meal and have it done in a flash.
Did you know I have very little patience for food to be cooked, especially when I am hungry?
My idea of organization is stocking the house with the staples and being able to combine them quickly based upon what I feel like eating.
Enter the plant-based power bowl.
It sounds vegetarian fancy but all it means is gather your veggies, pick a plant-based protein, choose a complex carb and flavor it up depending upon mood.
Roasted sweet potatoes, spinach, roasted brussels sprouts and chickpeas mashed with avocado.
It’s possible that being a vegetarian has made my process of preparing meals easier.
It’s nice to have those nights where there’s no need to defrost steaks and chicken in advance and no need to worry about cook time or contamination.
I still cook carnivore for my son just not every night and no, he doesn’t enjoy power bowls unless I leave out the vegetables which takes most of the power out of the power bowl.
Even if you aren’t a vegetarian, today is Meatless Monday so why not give a plant based power bowl a try?
Not only will you savor it but you will adore the ease of preparation and nutrient dense variety it adds to your meal plan!
Power bowls are awesome because you can use whatever you have on hand and switch up the ingredients all of the time to keep things interesting, flavorful and healthy all at once.
Fresh or frozen veggies of your choosing, a complex carbohydrate based on your mood along with seasonings to match your cravings.
Sometimes I like things a little bit plain, relying on the flavors of the roasted vegetables and avocado to satisfy my taste buds.
Sometimes I want hummus, reminiscent of my favorite Maoz salad bowl which surprise, is really just a plant-based power bowl!
Maoz plant-based power bowl of spinach, kale, roasted broccoli/cauliflower, beets, carrots, chick peas, tomatoes, cucumbers, barley and hummus <—we can make this at home!
Sometimes I want Asian flare so I create more of a stir-fry.
Chick peas, brown rice medley and stir-fried vegetables cooked with Trader Joe’s sweet chili sauce plus avocado.
Sometimes I feel like a spicy barbeque sauce.
Sweet potato fries, steam-fresh vegetables, chick peas and avocado with Trader Joe’s Carolina Gold barbeque sauce.
Speaking of barbeque sauce, my favorite bbq ranch chicken salad (without the chicken) from The Cheesecake Factory is technically a power bowl too.
Lettuce, black beans, cucumber, tomatoes, corn, avocado and my favorite – onion strings.
I make it at home often although my onion rings are in short supply since Trader Joe’s stopped carrying them.
At all times, you can find the following ingredients in my house in order to create these plant based power bowls:
- Organic beans and lentils
- Sweet Potatoes
- Frozen Brown Rice Medleys
- Vegetables (fresh and frozen)
- Condiments: Spices, Hummus, Trader Joe’s Sweet Chili Sauce & BBQ Sauces
If it would make you feel better to prepare some stuff in advance, here’s what you can do:
*Roast up a bunch of your sweet potatoes (or regular potatoes) and vegetables.
They will store well in the refrigerator and can be reheated or eaten cold (I love cold roasted vegetables!)
*Prepare a few servings of quinoa, lentils, rice (and other grains) on the weekend to use throughout the week.
I actually love to buy the frozen pouches of brown rice from Trader Joe’s. They have a few varieties and also sell quinoa in the same section.
You can also make extra servings of your plant based power bowls and use the leftovers for lunch!
There are really so many options, please let me know if you give them a try and/or if you have any questions.How to build a plant based power bowl #meatlessmonday #plantbased #powerbowl #vegetarian Click To Tweet
Do you prefer to plan your meals for the week, wing it or just plan out one or two nights worth of dinners?
Which condiments do you use the most to flavor your food?
Best thing you ate all weekend?