Fall Superfood Power Bowl
This Fall Superfood Power Bowl captures all the flavors of the season! Baby spinach forms the base of the bowl, then I topped it with quinoa, roasted sweet potato, toasted pumpkin seeds, cranberry and pomegranate seeds. All of these combined equals a nutritional powerhouse!
This bowl is rich in antioxidants, which may boost your immunity as winter approaches, and loaded with fiber, vitamin K, vitamin C, folate and potassium.
What excites me most about this bowl, is the pumpkin maple dressing that I’ve been drizzling on just about everything all week. It takes the flavor of the bowl to a new level with just a hint of sweetness. With this balance of savory and sweet, and loads of good nutrition, this bowl will leave you both full and satisfied!
I hope you enjoy this power bowl as much as I do. As always, I’d love your feedback. So, show me some love with a comment or share this recipe with a friend and tag @benutritionco on IG or FB.
Happy fall y’all!
Fall Superfood Power Bowl
Prep time: 10 mins | Cook time: 30-35 mins | Total time: 40-45 mins
- 3 sweet potatoes, peeled and chopped
- 2 tablespoon extra virgin olive oil
- 1 cup quinoa
- 1/2 cup pumpkin seeds, roasted
- 1/4 cup dried cranberry
- 1/4 cup pomegranate seeds
- 2 cups spinach
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pumpkin puree
- 1 tablespoon maple syrup
- 1/2 lemon, juiced
- Preheat oven to 425.
- Cook quinoa and water until boiling then reduce heat to low and cover. Simmer for 12-15 minutes, until quinoa is tender and water is all gone. Remove from heat, keep covered and let sit for 5 minutes. You can also make this ahead of time and store for 5 days in the refrigerator with an airtight lid.
- Peel and dice the sweet potatoes, into about 1” pieces. Smaller, diced pieces will cook faster.
- Place an empty sheet pan (cookie sheet or larger) into the oven for about 10 minutes.
- Place sweet potatoes in a medium bowl and toss with 2 tablespoons olive oil, salt and pepper to taste, coating the sweet potatoes well.
- Using oven mitts, take the pan out of the oven, and evenly spread the sweet potatoes onto the hot sheet pan. The sweet potatoes will immediately begin to cook and caramelize. Roast for approximately 15 minutes until sweet potatoes are tender.
- While the sweet potatoes cook, make the pumpkin maple dressing. In a small bowl, combine 2 tablespoons of oil, pumpkin puree, maple syrup and lemon juice and whisk together well.
- Divide everything between 4 bowls, first layering a handful of spinach, about a half cup of sweet potatoes and a half cup of quinoa. Then sprinkle on the cranberries, pumpkin seeds and pomegranate.
- Pour the dressing over each power bowl and toss to combine. Serve warm or chill and serve.
Nutrition Info (per serving)
342 calories (112 from fat), 12g total fat, 52g carbohydrate, 7g dietary fiber, 7g protein