Summer is my favorite time of the year because I LOVE working out outdoors. I love the ease of throwing together a big power bowl after a workout – powered by Flora Omega Sport+! The new Omega Sport+ (US/CA) formula contains MCT oil from coconut and high-quality turmeric, which when taken after exercise really helps with muscle repair, fat burning, and inflammation.
I’m loving this easy dressing you can add to any power bowl:
Power Bowls with Sweet Potato Sport Dressing
Notes
1. 1 small sweet potato was equivalent to about 1/2 cup of cooked sweet potato
2. In my experience, 8 minutes leads to softer, jammy eggs while 10-12 minutes leads to hard boiled eggs.
3. I like to cook my grains in bone broth to enhance the nutritional value and the taste. If following a plant-based diet, this isn't necessary. Because this recipe is geared towards an active lifestyle involving the natural wear & tear of muscles, I wanted to incorporate a nutrient dense food that helps to counteract this: bone broth contains collagen and gelatin, a huge component of the ligaments and joints.
4. Flora's Omega Sport oil (US/CA) is a plant-based omega 3-6-9 oil blend that also includes MCT oil from coconut and turmeric extract. MCT, or medium chain triglycerides, have been found to lower triglyceride levels, help balance blood sugar levels, and may even help the body burn fat due to their unique digestion process. Turmeric is a very anti-inflammatory root, which when extracted at a 12:1 ratio as it is in this oil, provides the body with inflammatory-fighting curcuminoids. Turmeric is an excellent workout companion because of the inflammation that can occur as the body naturally recovers from microscopic damage to muscle fibers.
Ingredients
For bowls
- 2 broccoli florets, chopped
- 12 shiitake mushrooms
- 1/2 onion, diced
- 2 garlic cloves, minced
- 2 tsp coconut oil
- 1 avocado
- Handful mixed greens
- 2 eggs
- ½ cup dry quinoa, cooked in 1 cup bone broth or water
For dressing
Instructions
- To boil eggs, remove eggs from the fridge a few minutes prior. Let a medium sized pot come to a boil over high heat. Once the water is boiling, lower the heat just for a few seconds and use a slotted spoon to add both eggs to the pot. Return the heat to high and let them boil for 8 minutes [2]. While they are boiling, prepare an ice bath in a bowl by adding ice and cold water, and set this beside the pot. At 8 minutes, remove eggs and place them in the ice bath. Set aside.
- Prepare quinoa by following the directions on your package. Optional: substitute water for bone broth for additional protein, amino acids, collagen, and bone minerals [3].
- In a skillet, heat coconut oil over medium-high heat and add garlic and onion. Stir until fragrant, then add broccoli and shiitake mushrooms. Cook the vegetables for about 5 minutes, until broccoli is bright in color.
- Remove eggs from ice bath and carefully peel them by cracking the shell and letting cold water run over them while you peel. Set eggs aside.
- In two bowls add a large spoonful of cooked quinoa, the vegetables, the mixed greens, and a boiled egg cut in half. Slice an avocado in half, then dice half into each bowl. Spoon a generous amount of dressing (recipe below) overtop each bowl.
- To prepare the dressing, preheat oven to 350° F. Pierce a small sweet potato [3] with a fork and place on a baking sheet. Cook for 30-40 minutes until tender. Remove the sweet potato from the oven and let it sit for 5-10 minutes to cool slightly. Carefully peel off the skin and add the skinless sweet potato to a blender.
- Add pre-soaked cashews, 1/2 cup fresh filtered water, garlic, Flora Omega Sport oil [4], and coconut aminos to the blender. Blend on high until everything is very creamy. Taste and add salt, then add your desired amount of pepper.
- Keep extra dressing in an airtight container in the fridge for up to one week.
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