15 Fabulous, Figure-Friendly Recipes
for Breakfast, Lunch & Dinner

At least here in Southern California, you might say the power bowl is the new sandwich. I for one am fully on board with the trend. A power bowl can be nutritious, satisfying, figure-friendly and completely delicious. It can be elegant for any meal, satisfying you with a foodie-worthy mix of flavors and textures.

But don’t just take my word for it—peruse our curated list of the best power bowl recipes for breakfast, lunch and dinner, each one more beautiful than the last. Bon appétit ladies!



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Chia Yogurt Power Bowl

1 medium size container of Fage Greek Yogurt 0% or about 2 cups
½ cup of kefir (Any flavor. You could also sub almond milk)
1 tablespoon honey
1/4 cup chia seeds
Toppings: puffed cereal, sliced bananas, blackberries, walnuts and more honey

In a large tupperware, mix together Greek yogurt, kefir, honey and chia seeds. Let sit in the refrigerator for about 30 minutes, so that the chia seeds expand.
Then, create your parfait by adding whatever toppings you desire! Store in an air-tight container in your refrigerator.

The Hippie Bowl

½ cup uncooked quinoa (any color works), rinsed
2 carrots
4 radishes
½ fennel bulb
2 avocados, stone removed
2 small kale leaves, stems removed
1 handful mixed baby lettuce
2 tsp olive oil
2 tsp lemon juice
1 pinch sea salt and black pepper
2 tbsp tahini (sesame paste)
4 tbsp golden sauerkraut (see recipe here)
2 fried eggs
2 tsp hemp seeds

Place rinsed quinoa, 1 cup water and a pinch of salt in a medium-size saucepan. Bring to a boil, lower the heat to a bare simmer and let gently cook for about 15 minutes, or until you see small tails on the quinoa seeds. Set aside to cool in a large mixing bowl.

Making the salad: Slice the carrots and the radishes. Slice the fennel very finely. Cut the avocados into small cubes. Remove stems from the kale and chop.

Place all prepared ingredients, including the mixed baby lettuce, into the quinoa bowl. Drizzle with olive oil, lemon juice, salt and pepper and give it a good toss with your hands. Divide the salad in two bowls, drizzle each bowl with a generous tablespoon tahini and a couple of tablespoons sauerkraut. Finely top with a fried egg in each bowl and sprinkle with hemp seeds. Serve immediately.

Springtime Granola Bowl

1 cup puffed brown rice 
1 cup buckwheat grouts
1/2 cup rolled oats
1/2 cut nuts (I’ve used pecans and walnuts)
3 tbsp seeds (I’ve used pumpkin and flax) 
1/2 cup coconut flakes
Pinch of salt! 
1 cup dehydrated fruit (I’ve used strawberry, papaya, banana) 
1 tsp vanilla powder
2 tsp superfood powders (I’ve used maca, lucuma, and mesquite, they give it a lovely caramel flavour) 
2 tbsp oil (I’ve used melted coconut oil, olive oil would be great too)
3 tbsp liquid sweetener (I’ve used coconut nectar) 

Granola: Turn the oven onto 160-180 degrees Celsius. Add all dry ingredients to a big mixing bowl and toss, add the oil and sweetener and mix well, you may want to use your hands the ensure its evenly mixed. 

Line a large baking tray with baking paper, spread out the granola mix over the tray.

Bake in the oven for 15-20 minutes, or until golden, (it will crisp up once it cools). Leave granola out for 15-20 minutes to cool before mixing in the dried fruit. Transfer it to a large jar, and store in the fridge.

Bowl: Enjoy on top of yogurt or a smoothie, with loads of fresh fruit.


Coconut Banana Oats Bowl
with Crunchy Black Sesame
Quinoa Cereal & Mango


Coconut Banana Oat Smoothie
⅓ cup rolled oats (use gluten free if needed)
1 cup coconut milk, divided
1 tablespoon chia seeds
½ teaspoon vanilla extract
pinch of salt
half of a medium banana
half a mango, chopped or sliced
1 ounce dark chocolate, chopped
fresh mint leaves
Chocolate Toasted Coconut Butter or coconut butter, melted for drizzling
unsweetened coconut flakes
Crunchy Black Sesame Quinoa Cereal
3 ¼ cups cooked quinoa
1 cup whole almonds, roughly chopped
½ cup whole cashews, roughly chopped
½ cup black sesame seeds (may use white if needed)
¼ cup flax seeds
¾ cup honey
¼ cup coconut oil, melted
1 tablespoon vanilla extract
1 teaspoon instant coffee (optional)
good pinch of salt

Coconut Banana Oats: Mix together the oats, 1/2 cup coconut milk, chia seeds, vanilla and salt in a small bowl. Cover and place in the fridge for for at least 30 minutes or preferably overnight. (Now is when I would make the quinoa cereal). The next morning add the mixture to a blender along with the remaining 1/2 cup coconut milk and banana. Blend until smooth and creamy.

Crunchy Black Sesame Quinoa Cereal: Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment or a silpat. In a large bowl add the quinoa, almonds, cashews,

sesame seeds and flax seeds. Stir in the honey, coconut oil, vanilla extract, instant coffee and a pinch of salt, Mix well. Dump the mixture out over the 2 prepared baking sheets and spread evenly. Bake for 35-50 minutes, stirring every 15 minutes until lightly golden brown all over. Remove from the oven and allow to cool before storing.

Bowl: Pour the creamy oats into a bowl. Top with the crunchy quinoa cereal, sliced mango and chopped chocolate. Add some mint and a drizzle of chocolate coconut butter or coconut butter if desired. Eat!


Green Smoothie Bowl

2 cups of fresh pineapple chunks
2 ripe bananas, peeled
3 small leaves of Tuscan kale (lacinato), stems removed, 1 ounce
½ ripe avocado, peeled and pitted (optional)
1 Champagne mango, 8 ounces
6 strawberries
½ cup blueberries
Things to Sprinkle
Shredded unsweetened coconut
Bee pollen
Hemp hearts (shelled hemp seeds)
Chia seeds
Chopped nuts, macadamia nuts are nice

Place the pineapple chunks, bananas, kale, and avocado to a high powered blender.Secure the lid and blend starting on low and work up to high speed, blend until the smoothie is completely smooth.Pour the smoothie into 2 bowls.
Prepare the toppings by peeling the mango and cubing it into bite sized pieces. Wash and hull the strawberries before slicing or quartering them. Wash and drain the blueberries.

Evenly divide the toppings between the 2 bowls and top with your choice of the sprinklings. Serve immediately for the best flavor!


Mediterranean Quinoa Bowl
with Roasted Red Pepper Sauce
Courtesy of PINCH OF YUM

Roasted Red Pepper Sauce
1 16 ounce jar roasted red peppers, drained (or roast your own red peppers and win the food game!)
1 clove garlic
½ teaspoon salt (more to taste)
juice of one lemon
½ cup olive oil
½ cup almonds
For the Mediterranean Bowl
cooked quinoa
spinach, kale, or cucumber
feta cheese
kalamata olives
thinly sliced red onion
fresh basil or parsley
olive oil, lemon juice, salt, pepper

Pulse all the ingredients for the sauce in a food processor or blender until mostly smooth. The texture should be thick and textured (see picture).

Cook the quinoa according to package directions (I always do mine in a rice cooker while I get everything else ready).

When the quinoa is done, build yourself a Mediterranean Quinoa Bowl!

Store leftovers in separate containers and assemble each bowl just before serving, especially the greens and the sauces, as those will get soggy when stored with all the other ingredients.


Rapini Noodle Bowl

2 bunches of rapini
(1) 8oz package of buckwheat soba
6 cloves crushed garlic
1 heaping tablespoon of ginger, peeled and finely chopped
3 tablespoons of toasted sesame oil
3 green onions, thinly sliced
1/4 teaspoon red pepper flakes
1/8 cup reduced sodium tamari
1/8 cup mirin
sea salt
sesame seeds
1/2 lime per serving
1 lime

Bring large pot of salted water to boil. Cook noodles according to package instructions. When done, drain and rinse well under hot water. Wash rapini and trim off 1/2 inch off ends.

Trim rapini into 1 inch pieces leaving some of the leaves. In a large frying pan combine 4 cloves crushed garlic, ginger, 2 tablespoons sesame oil, a giant pinch of sea salt, green onions, and 1/4 teaspoon of red pepper flakes.

Sauté over med-low heat for 2-3 minutes stirring frequently, until softened.

Add rapini to frying pan and mix well. Cook rapini, stirring frequently until softened to your taste preference (I prefer mine crisp to retain the bright green coloring!)

In a small bowl combine Tamari,  Mirin, 1 tablespoon sesame oil and 2 cloves crushed garlic. Add noodles and tamari mixture to rapini. Cook for one additional minute. Garnish with sesame seeds and a squeeze of lime over each serving. Add additional red pepper flakes to taste for a little more heat!


Honey Chipotle Bowl
Courtesy of HOW SWEET IT IS

Honey chipotle chicken
1 pound boneless, skinless chicken breasts
¼ teaspoon salt
¼ teaspoon pepper
¼ cup olive oil
3 tablespoons adobo sauce, from a can of chipotles in adobo
2 tablespoons honey
1 tablespoon dijon mustard
1 tablespoon honey mustard
2 tablespoons chopped fresh cilantro
4 garlic cloves, minced
6 cups spring greens
½ pint cherry tomatoes, halved
1/4 cup torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tablespoon olive oil
1/2 tablespoon honey
Lime quinoa
1/2 cup uncooked quinoa, rinsed
1 cup low-sodium chicken or vegetable stock, or even water
1 tablespoon coconut oil
1 lime, juiced and zest freshly grated
¼ teaspoon salt
¼ teaspoon pepper

Chicken: Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight.

When you’re ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!

Lime quinoa: Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.


The Mean Green Detox Salad

Lemon Tahini Dressing
2 tablespoons tahini (sesame seed paste)
2 tablespoons olive oil
1 teaspoon low sodium soy sauce or tamari
juice + zest from 1 lemon (use only half of the zest)
2 cloves garlic, grated
2 teaspoons fresh ginger, grated
salt + pepper, to taste
Vegan Parmesan
½ cup raw pine nuts
2 teaspoons raw sesame seeds
1 tablespoon nutritional yeast
salt, to taste
2 cups cooked chickpeas
1 cup unsweetened flaked coconut
2 tablespoon low sodium soy sauce or tamarind
2 tablespoons sesame oil
¼ teaspoon cayenne pepper
4 cups Tuscan kale, roughly torn
2 cups fresh broccoli florets
¼ head purple cabbage, shredded
½ cup fresh parley + cilantro, roughly chopped
hemp seeds + chia seeds, for topping
2 red grapefruits, segmented
2 ripe, but firm avocados, sliced or chopped

Lemon Tahini Dressing: Add all the ingredients to a bowl and whisk until combined. Taste and adjust salt + pepper to your liking. Alternately you can add the ingredients to a blender or food processor and blend until smooth. The dressing can be made a week in advance and stored in the fridge until ready to use.

Salad: Preheat the oven to 425 degrees F. Spread the chickpeas out on a towel and dry them completely. Add the chickpeas and coconut to a baking sheet and toss with the soy sauce, sesame oil and cayenne pepper. Toss well to evenly coat. Roast for 20 minutes and then stir the chickpeas around and roast another 10 minutes or until the chickpeas are browned and the coconut is dark brown. Remove from the oven. Save any leftovers for snacking on later!

Add the kale to a large bowl and drizzle with 1 teaspoon olive oil and a big pinch of salt. Using your hands, massage the kale for 2-3 minutes.

To the bowl add the broccoli, cabbage, parsley and cilantro. Toss well. Add the dressing and continue to toss until all the veggies are coated. Add the grapefruit segments and avocado. Gently toss to combine. At this point, you can cover and store the salad in the fridge for up to 24 hours or continue on with the recipe.

Divide the salad into bowls. Top with the crunchy coconut chickpeas and the vegan parmesan cheese (recipe below) and a sprinkle of chia + hemp seeds. EAT!!

Vegan Parmesan: In a food processor or blender, combine the pine nuts, sesame seeds, nutritional yeast and a pinch of salt. Process until you have fine crumbs that resemble parmesan cheese. Taste and season with more salt if desired. The vegan parmesan can be made a week in advance and stored in the fridge until ready to use.


Vietnamese BBQ Shrimp Noodle Bowl
Courtesy of TARTELETTE

5 ounces uncooked rice vermicelli noodles
½ cup lukewarm water
3 tablespoons granulated sugar
¼ cup fresh lime juice
1 tablespoon rice vinegar
5 teaspoons fish sauce (such as Three Crabs)
1 serrano chili, thinly sliced
1 tsp nam prik pao (Thai chili paste)
4 cups shredded romaine or green leaf lettuce
1.5 cups diagonally cut slices seeded hot house cucumber (about 1)
¼ cup cilantro leaves
¼ cup torn Thai basil leaves
¼ cup torn mint leaves
1 Tbsp brown sugar
2 Tbsp fish sauce
1 pound large shrimp, peeled and deveined
2 tablespoons canola oil, divided
⅓ cup (1/4-inch) slices green onions
½ cup unsalted, dry-roasted peanuts, coarsely chopped (optional) (we realized after we wrapped up this shot that we had forgotten them!)
4 bamboo skewers, soaked in water for at least 30 minutes
Pickled carrots (optional)
Fried Shallots (optional)

Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water; drain again. Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves. Add lime juice, vinegar, fish sauce, and chiles; set aside.

Mix 2 Tbsp fish sauce and 1 Tbsp brown sugar together. Add shrimp; toss to coat.

Thread shrimp onto bamboo skewers. Heat a grill over medium-high heat. Add 1 1/2 teaspoons oil, and swirl to coat.

Add half of shrimp; cook for 1 1/2 – 2 minutes on each side or until shrimp are seared. Remove from grill.

Arrange about 1 cup lettuce in each of 4 large bowls, and top each serving with about 1 cup noodles, cucumber, herbs, and 2 tablespoons chopped peanuts. Divide the shrimp evenly among servings, and serve each with 1/4 cup sauce. Serve with pickled carrots and fried shallots.


Coconut Quinoa
and Lentil Curry


2 tablespoons coconut oil
2 red bell peppers, chopped
2-3 carrots, chopped
2 cloves garlic, minced or grated
2-3 tablespoons thai red curry paste (I like to use 3)
1 tablespoons curry powder (I like using spicy curry powder)
1 (14 ounce ounce) can full fat coconut milk
4 cups coconut water OR vegetable broth OR water
1 tablespoon fish sauce or soy sauce if vegan
1 cup green lentils, rinsed
1 cup mixed red and white quinoa
3-4 big handful baby kale
Juice + zest from ½ a lemon
¼ cup fresh cilantro + basil, chopped
1 mango, sliced or chopped
1 lime, zest + juice
Fresh naan, greek yogurt, fresno chiles + almonds, for topping

Heat the coconut oil in a large heavy bottomed pot set over medium heat. Once hot, add the red pepper and carrots, cook 2-3 minutes or until lightly charred on the edges. Add the garlic and cook 30 seconds. Add the thai red curry paste and curry powder, continue cooking for another minute or until the curry is fragrant. Slowly pour in the coconut milk, coconut water (or broth or just water) and fish sauce or soy sauce. Stir to combine and then bring the mixture to a boil. Once boiling, stir in the lentils and quinoa.
Reduce the heat to a simmer, cover and cook for 20-25 minutes or until the lentils are tender and the quinoa soft. Stir in the kale and continue cooking, uncovered for another 5 minutes. Remove from the heat the and stir in the lemon juice + zest, the cilantro and basil.

Ladle the curry into bowls and top with mango. Drizzle the mango with lime juice + zest. Garnish the curry the with a dollop of greek yogurt, fresno chilies and almonds. Serve with fresh naan. EAT.


Brazilian Steak & Sweet Potato Bowl
with Spicy Coconut Tomato Sauce

Steak + No-Cook Tomato Sauce
1 ½ pounds flank or skirt steak
½ cup olive oil
⅓ cup lime juice
2 cloves garlic, minced or grated
2 fresno chilies or jalapenos, seeded + diced
1 ½ tablespoons hot or smoked paprika
2 teaspoons fresh ginger, grated
1 teaspoon ground cumin
½ teaspoon salt + pepper, plus more if needed
½ cup fresh cilantro, chopped
1 ripe heirloom tomato (or 2 smaller tomatoes, you want then to have a lot juice)
⅓ cup canned coconut milk
The Bowls
1 cup uncooked quinoa
2 cups coconut milk
1 (14 ounce) can black beans, rinsed + drained
2 ears grilled corn*
sliced bell peppers, fresh tomatoes + herbs (for serving)
Sweet Potatoes
2 medium sweet potatoes, cut into wedges
2 tablespoons olive oil
salt + pepper, to taste
2 yellow plantains, slice into ½ inch rounds
oli, for frying

Add the steak to a gallon size ziplock bag or glass pyrex dish.

In a bowl, combine the olive oil, lime juice, garlic, chili peppers, paprika, ginger, cumin, salt, pepper and cilantro. Pour about half of the sauce over the steak (the rest will be used for the tomato sauce). Rub the marinade all over the steak making sure the steak is well coated. Seal the bag or cover the pyrex pan and place in the fridge for at least 2 hours or up to overnight.

Grab the tomato and finely chop it until it is practically a sauce. Scoop the tomato up and add it to the bowl with the remaining sauce (the sauce that has never touched the steak). Add the coconut milk and mix until combined. Season lightly with salt + pepper. Cover and store in the fridge before serving. Bring to room temp before serving.

To make the quinoa, add the coconut milk to a sauce pan and bring to a low boil. Watch closely as it boils over fast. Once the milk is boiling, add the quinoa, cover and reduce the heat to low. Simmer over low heat for about 20 minutes. Fluff with a fork and keep warm.

To make the fries + grilled the steak, preheat the grill to high heat. Bring a large pot of salted water to a boil. Add the sweet potato wedges and boil for about 5 minutes or until just fork tender.

Remove from the water and drain. Toss the sweet potatoes with olive oil, salt + pepper. When ready, place the steak on one side of the grill and the sweet potatoes wedges on the other. Grill each for about 3-4 minutes per side or until charr marks appear. If your sweet potatoes wedges are thin or your grill is really hot, they will cook faster, so watch them closely. Also, if your grill is small, grill the steak first and then the potatoes.

Allow the the steak to rest 5-10 minutes before slicing.

To serve, divide the quinoa among plates or bowls. Add the sliced steak, sweet potato wedges, black beans and plantains (recipe below). Top with grilled corn, bell peppers, fresh tomatoes and cilantro or your favorite herb

Heat an inch or so of oil in a medium skillet over medium heat. Once the oil is hot add the plantains and fry for 2-3 minutes per side or until just lightly golden. Remove and drain on paper towels. Now transfer the plantains to a cutting board and, using the back of a wooden spoon, smash them down into round disks. Return the plantains to the hot oil and fry another 2-3 minutes on each side or until they are golden and crispy. Remove to a paper towel lined plate and sprinkle with salt.


Spicy Peanut Portobello
Kale Rice Bowl


4 cups cooked brown rice (you could also sub with quinoa, cous cous, farro or barley)
4 cups Spicy Peanut Ginger Kale
2 large portobello mushrooms, sliced into long, thin strips
½ cup sweet onion, sliced
1 tsp tamari or soy sauce
2 tsp safflower oil
salt/pepper for mushrooms
2 Tbsp whole or chopped roasted peanuts
¼ cup fresh cilantro, lightly chopped

Prepare the Spicy Peanut Ginger Kale. Set aside. You can use either warm kale salad or chill ahead of time and use chilled kale salad.Cook your brown rice or heat pre-cooked rice packets – about 4 cups.

In a skillet, over high heat, add the safflower oil. When oil is hot, add in the sliced mushrooms and sweet onions. Saute until tender. Add in the 1 tsp of tamari. Salt and pepper the mushrooms to taste. With the pan still hot, add in some of the kale salad and toss gently with the mushrooms and onions. Turn off heat and let sit.

To plate your dish, grab 4 bowls (or as many people as you are serving). To each bowl add a bottom layer of rice. Top with a generous portion of spicy kale salad. Toss the rice with the kale salad to infuse the rice with some spicy peanut flavor. Then top off with the kale mushroom skillet mixture, and any liquid-y sauce left on the pan. The final layer: garnish with peanuts and fresh cilantro. Serve warm. Save leftovers for later—reheats like a dream.

Teriyaki Salmon Rice Bowl
with Spinach and Avocado

1 pound salmon fillet cut into 4 thin portions (skin on is fine)
Teriyaki Sauce
¾ cup soy sauce
¾ cup Mirin (rice wine)
½ cup sugar (white or brown)
1 teaspoon finely minced garlic (optional)
1 teaspoon finely minced ginger (optional)
Toasted Sesame and Nori:
1 8-inch square sheet of Nori, cut with a scissors into 1-inch strips. Stack the strips and cut crosswise into 1-inch by ¼-inch confetti.
2 tablespoons of black or white sesame seeds, or a mixture of both
Sushi Rice
2 cups sushi rice (short grain rice)
⅔ cup homemade seasoned rice vinegar (see ingredients below) or you can buy seasoned rice vinegar in the Asian section of your grocery store.
1 cup rice vinegar
3 tablespoons sugar
2 teaspoons salt
Sautéed Spinach:
20 ounces fresh spinach, washed
1 tablespoon Asian sesame oil
Kosher salt

1 bunch scallions, washed, trimmed, and sliced crosswise
1 Avocado, peeled, pitted and sliced

Make the teriyaki sauce: In a small saucepan bring soy sauce, mirin, sugar, garlic (if using) and ginger (if using) to a gentle boil. Lower the heat and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat and set aside to cool.

Toasted nori & sesame seeds: Toast nori and sesame seeds in a hot skillet for a minute or two, stirring and tossing constantly just until sesame seeds start to get a little brown. Transfer to a bowl and set aside.

Make the sushi rice: Rinse rice several times to remove excess starchy powder: put rice into a large bowl and cover by an inch with water. Swish rice around with your hands. Pour off cloudy water.
Repeat 2 or 3 times more. Drain in a fine mesh colander. Cook rice per package directions. (about 2½ cups water per 2 cups rice and a 15 minute simmer, covered) Remove rice from heat and let it sit, covered, for 10 minutes.

While rice is cooking, make seasoned rice vinegar: in a small saucepan bring rice vinegar, sugar and salt to a gentle simmer. Cook, stirring, until sugar and salt are dissolved. Set aside. Transfer rice to a large nonmetallic bowl. Measure out ⅔ cup of seasoned rice vinegar and slowly pour it over the rice, while tossing and mixing it. Cover bowl with a cloth and set aside.

Cook the spinach: Heat 1 tablespoons sesame oil over medium heat in a large skillet. Add spinach and 2 tablespoons water to the pan. Cover pan and leave it for 2 minutes. Uncover and stir. Spinach will be mostly wilted. Cook, stirring for about a minute more until it is completely wilted. Sprinkle with a pinch or two of salt. Remove from heat.

Cook the salmon: Preheat oven to broil and set the rack 8 inches from the top. Place salmon skin-side down on a foil-lined jellyroll pan. Pour ¼ cup of teriyaki sauce into a separate small bowl to use for glazing the salmon. Brush salmon with teriyaki sauce and cook for two minutes under the broiler. Pull salmon out of the oven and brush more teriyaki sauce on top. Return to the oven and cook for 1-3 minutes more, to your desired doneness. Better to undercook it slightly as it will continue to cook a bit even after it’s out of the oven. Remove from oven.

Assemble rice bowls: Put rice and spinach in the bottom of a bowl. Lay salmon on top. (skin will peel off easily, if you prefer it skinless) Garnish with avocado slices. Sprinkle with scallions and nori-sesame confetti. Drizzle with teriyaki sauce. Repeat for each bowl.


Balsamic Brussels Sprouts and
Chicken Quinoa

Courtesy of COOKING LSL

Brussels sprouts
2 cups brussels sprouts, trimmed and cut in half
3 tbsp olive oil
¼ cup balsamic vinegar
2 tbsp soy sauce
¼ tsp black pepper
2 6oz boneless skinless chicken breasts
2 tbsp olive oil
1 tbsp soy sauce
¼ cup balsamic vinegar
1 garlic clove, minced
1 tsp dried oregano
½ tsp salt

2 cups fresh baby spinach washed
2 cups cooked quinoa
2 tbsp toasted pumpkin seeds (pepitas)

Brussels sprouts: Preheat oven to 425 F. Grease a baking sheet with cooking spray. (You can line with aluminum foil and then grease with cooking spray). Toss brussels sprouts in olive oil, balsamic vinegar, soy sauce and black pepper. Spread sprouts oven baking sheet. Bake for 25-30 minutes, until tender, tossing occasionally.Remove from the oven and place in a bowl. Season with salt and pepper if necessary.
Chicken: In a bowl combine balsamic vinegar, soy sauce, olive oil, oregano, salt and garlic clove. Add chicken to the bowl.Let it marinade for a few minutes. Adjust oven temperature to 400F. Spray a glass baking dish with cooking spray and transfer chicken. Pour excess marinade on top. Bake uncovered for 34-40 minutes until a thermometer reads 160F. You can baste the chicken while baking if you’d like.

To assemble, prepare 2 bowls and divide the quinoa, brussels sprouts and spinach between them. Slice chicken breast and add it to the bowls. Top with pepitas. Season with additional salt, pepper or soy sauce.




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