Beetroot is such a powerful, healthy root vegetable consumed all over the world. Beets contain so many powerful nutrients, including;
- Full of antioxidants – beets contain polyphenols and betalains, which are all natural antioxidants – all of which help to reverse the effects of free radical damage and oxidative stress.
- Great for detoxification- beets contain Betalains. Betalains work to decrease oxidative stress and aid in detoxification by breaking down toxins, binding them to be excreted from our bodies, helping to keep the liver clean and functioning.
- A rich source of vitamins and minerals – including vitamin C, Fiber, Folate and Potassium.
- Helps to fight inflammation- inflammation is part of the body’s immune response. Beets can help to reduce the intensity of chronic inflammation as beets contain the amino acid betaine. Betaine has many anti- inflammatory functions in numerous diseases.
- Beets boost blood flow – beets allow your blood to flow faster which helps to push more oxygen into the cells. They contain powerful nitrates which help to lower blood pressure and give you an added physical endurance in your workouts.
This recipe cannot really be called a recipe, as it is more a combination of a few random stuff thrown together, creating a healthy, tasty bowl of goodness. But it is still goooood..
Why is it called a power bowl? Well… I guess that adds to the drama of the bowl, and it sounds pretty awesome. The bowl is also full of different flavours and superfoods which turns it into an ultimate bowl. Quinoa is one superfood used in this bowl. Quinoa is a complex carb full of fiber and adds heaps of protein to a plant – based diet. It also is a beautiful source of Manganese which is essential for development and metabolism and it’s full of iron just to name a few.
There is a lot of variety in this bowl, several ingredients are cooked beforehand such as the quinoa and beets- but once all ingredients are cooked and ready to go, the bowl comes together in less than five minutes.
To save yourself time, make a big batch of quinoa at once and portion. You can freeze the extra portions or store them in the fridge for at least 4 days. Quinoa on hand is really such an easy way to bulk your recipes. If quinoa isn’t your thing, you can always substitute it for brown rice or a grain or seed you like.
Beet, quinoa power bowl
Gluten Free, Plant Based, Refined Carb Free, High in Fiber
2 small beets, boiled beforehand, peeled and cut into segments
150g quinoa (cooked beforehand)
1 cup pomegranate seeds
1 cup olives of choice
1 handful kale (lightly steamed beforehand)
Drizzle of olive oil
Drizzle of balsamic vinegar
Salt and pepper
Fresh mint to garnish (optional)
Add all the ingredients into two bowls each ingredient added into their own category. Drizzle with olive oil and balsamic vinegar. Sprinkle with seasoning and enjoy!
You can buy beets already cooked in the produce section at most grocers. I recommend you boil a few beets beforehand and keep them in the fridge. You can always roast them or juice them into something else.
To cook the quinoa
The ratio of making quinoa is 2:1 (two parts liquid and one part dry quinoa). You can use water of stock (vegetable/ chicken). When using stock, look for low sodium, gluten free varieties.
To cook simply add the quinoa to the liquid and bring to a simmer. Cover and reduce the heat. Cook for about 20 minutes or until the quinoa has absorbed all the liquid and the quinoa is soft and fluffy. Remove from the heat and fluff the quinoa with a fork. Season to taste.
Have you tried this power bowl? Let me know in the comments below. Tag me on Instagram @chefdot. I would love to see your creations!
Dot you later! X