Revitalize Leftovers by Creating a Power Bowl!

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Ever feel uninspired by what’s in the fridge? Instead of merely reheating leftovers, you could create a power bowl!

A power bowl is a complete and balanced meal with as many combinations as you can imagine. You typically start out by placing a starchy vegetable, like sweet potatoes, or a grain, like rice or quinoa in the bowl. Top it with your choice of vegetables, a protein source, and a sauce. The sauce is what refreshes it and makes it something different. You could use almost any type of sauce for a power bowl, like salsa, siracha, vinaigrette, or a tahini sauce.

This recipe suggestion is for a “from scratch” bowl, but any of the components could be adjusted. Instead of roasting chickpeas for the protein, left-over rotisserie chicken would also taste great with the tahini sauce.

Sweet Potato Chickpea Power Bowl with Tahini Sauce

Serves 6

Tahini Sauce

  • ½ cup tahini (sesame seed paste)
  • 3 tablespoons + 1 teaspoon lemon juice
  • 2 tablespoons maple syrup
  • Dash salt
  • Water for desired consistency

Whisk together ingredients in bowl. Keep adding water until desired sauce-like consistency. Set aside.

Roasted Vegetables

  • 3 large sweet potatoes (around 5 cups), peeled and cut into ½ – 1” pieces
  • 1 large head cauliflower, cut into ½ – 1” pieces
  • Olive oil to coat (around 1 tablespoon per 3 cups veggies)
  • Salt to taste

Preheat oven to 400°. Place the cut up sweet potato in one bowl and cauliflower in another. Toss with enough olive oil to coat. Sprinkle with salt if desired. Spread each vegetable on a sheet pan and place in oven. Check in 8 minutes or so, to see if you need to turn the vegetables to ensure they are golden brown. The potatoes take longer to cook than the cauliflower.

Roasted Chickpeas

  • 2 cans chickpeas or garbanzo beans, rinsed and drained
  • ½ teaspoon powdered garlic
  • ¼ teaspoon cumin
  • ¼ teaspoon curry powder
  • ¼ teaspoon salt

Preheat oven to 400°. Mix the seasoning in a small bowl. Place the garbanzo beans on a sheet pan in the preheated oven. Cook for 5 minutes or so to dry them out. Then spray with nonstick spray and sprinkle with seasoning and place back in oven. Every 5 minutes or so, take the pan out and shake it to move the beans around. Cook them until desired doneness. It takes a while for them to get crispy, but if the like them that way they will eventually crisp up.

To assemble your power bowl, place the potatoes on the bottom, then cauliflower, then sauce and top with toasted chickpeas.

Another sauce that goes well on bowls with seafood or chicken as the protein:

Lemon Maple Dressing

  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon brown or Dijon mustard
  • 1–2 tablespoons maple syrup, to taste
  • Pinch of salt
  • 1/2 teaspoon dried dill

In a small mixing bowl or mason jar, whisk or shake the oil, lemon, mustard, maple syrup, salt and dill until smooth and consistent.