Smoothie bowls, protein bowls, quinoa bowls, they’re really popular right now. This month’s recipe redux challenge was to create a protein power bowl. My first attempt was this Bruschetta Quinoa Protein Bowl.
“Packed with protein, fiber, and color, plant power bowls are trendy and delicious. Show us the healthy recipe that’s in your bowl.”
To be honest I had to google power bowl when I read the theme for this month. I’m on social media all the time and see all the pictures of “bowl” recipes all over Instagram, Pinterest, and Facebook. I never clicked on any of them, because they didn’t interest me. So didn’t I feel like a goof when I had no idea what I was supposed to be creating this month and almost skipped this month.
I started experimenting with ingredients I normally eat and have at home. I am not into making special trips to the market to buy ingredients I will only use once. This Bruschetta Quinoa Protein Bowl contains all ingredients already in my refrigerator or pantry.
Protein power bowls are a combination of grains, colorful fruit, veggies, and protein. Breakfast bowls usually contain oats while lunch/dinner bowls may contain quinoa, wild rice, or bulgur among other grains. Protein sources are often plant-based: beans, lentils, nuts, or soy. Many bowl recipes are plant-based, however, some include dairy, eggs, or animal proteins.
I know just by looking at all the “bowl” online that these meals are packed with nutrients and are pretty calorie dense. Keep this in mind when venturing into the world of power protein bowls. After I shot the photos for this post I enjoyed the Bruschetta Quinoa Protein Bowl for lunch. I know I’m biased, but this protein bowl is really yummy but filling. I couldn’t finish the bowl. The rich fiber content really fills you up and keeps you full for awhile. I wasn’t hungry for dinner!
Bruschetta Quinoa Protein Bowl
- 1 cup Romaine lettuce
- 1/2 cup cooked quinoa
- 1/4 cup roasted peppers
- 1/4 cup artichoke hearts
- 8 cherry tomatoes
- 2 ounces fresh mozzarella cheese
- 2-3 basil leaves
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon pure maple syrup
- Pinch of sea salt and black pepper
- Protein Bowl
- Chop or tear Romaine lettuce and place in the bottom of your bowl.
- Dice cheese into bite sized pieces.
- Cut cherry tomatoes in half.
- Chop basil leaves.
- Add quinoa, roasted peppers, artichoke hearts, tomatoes, and cheese on top of lettuce.
- Whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper.
- Drizzle dressing over protein bowl and enjoy!