When it comes to making a New Year’s resolution that you CAN keep, we are happy to help in the healthy eating department. Chef/ Partner Jeff Mahin of M Street Kitchen in Santa Monica, breaks down power bowls, a healthful eating trend that you should get onboard with in 2016.
Power bowls are taking over breakfast, lunch and dinner. From globally-inspired recipes, smoothie bowls to acai and grain bowls. This trend is not only easily personalized but packs all sorts of fruits, vegetables, proteins and more into one easy-to-eat dish.
It all starts with the base…
Choose whether or not you would like a hot or cold meal and then determine the base. Muesli is a great base and can be made days ahead of time. I like to finish mine with seasonal, fresh fruit.
…and then add layers of flavor.
One benefit of making your own power bowls is that they can be multi-ethnic in style and taste. For example, you can start with French lentils as a base and finish with teriyaki salmon.
Limited time? Here are some power bowl-making hacks.
- Go to Whole Foods or your favorite market and fill up on various pre-made grains at the salad bar. These grains are good for a few days if kept refrigerated and they can be heated or left cold.
- Leftovers are also great for bowls. Pulled chicken from your roasted chicken the night before, crumbled meatloaf, whatever your protein of choice may be.
- Make it ahead of time. You can assemble your ingredients the evening before and an added bonus, these bowls travel well so they are great to bring to work too.
Looking for something more savory? Here is the recipe for a Bento Bowl with wood-grilled salmon, teriyaki glaze, Japanese buckwheat and red quinoa, steamed baby bok choy, heirloom carrots and seasame seeds.