Fall Power Bowl

By Kelly Nardo – December 1, 2017
Photo by Weston Carls

Soak up the last few weeks of fall with this flavorful, protein-packed dish. Loaded with healthy carbs, protein, and fats, this is a great post-workout meal that will fuel your muscles and brain. Most of the produce can be found at local farmers markets right now, so stock up there if you can!

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Serves: 3–4


1. Preheat oven to 375 degrees Fahrenheit. Line 1–2 large baking sheets with parchment paper.

2. Roast the veggies. In a medium bowl mix together parsnips, butternut squash, 1 tablespoon avocado oil, 1 teaspoon garlic powder, and salt and pepper. Place on baking sheet, making sure veggies are spread out evenly. In the same bowl add beets, 1 teaspoon avocado oil, cumin, and salt and pepper–mix to combine. Place on same baking sheet or another one if more room is needed. Roast for 35–40 minutes until soft.

3. While the vegetables roast, place kale in a bowl and massage with 1 teaspoon avocado oil and a pinch of salt until leaves become tender and soft. Set aside.

4. Make the chicken. Mix 1 teaspoon garlic powder, ginger, cinnamon, red pepper flakes, and salt and pepper in a small bowl. Rub evenly over chicken. Heat a medium skillet over medium heat. Add 1 teaspoon avocado oil and let it get hot, about 30 seconds. Cook chicken breast until cooked through and no pink remains, about 20 minutes. Once it is done, remove from heat and let cool. Cut up in pieces.

5. Make the dressing. Mix all ingredients into a bowl and whisk to combine. Add a little water if you want a thinner consistency.

6. When the veggies and chicken are done assemble the bowls. Divide kale, veggies, chicken, walnuts, cranberries, chickpeas, goat cheese, and avocado between 3–4 bowls. Top with dressing and enjoy!

Ingredients: Power Bowl

2 large parsnips, peeled and cubed (1¼ cups/150 grams)
2½ cups cubed butternut squash (325 grams)
2 tablespoons avocado oil, divided
2 teaspoon garlic powder, divided
1 large beet, peeled and cubed (1 3/4 cups/210 grams)
½ teaspoon cumin
salt and pepper, to taste
4 cups packed kale, roughly chopped
1 pound chicken breast
½ teaspoon ginger
½ teaspoon cinnamon
pinch of red pepper flakes
⅓ cup walnuts
⅓ cup dried cranberries
1 cup chickpeas
1/2 cup goat cheese
1 small avocado, sliced
salt and pepper, to taste

Ingredients: Dressing

1 tablespoon tahini
1 tablespoon coconut aminos
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
¼ teaspoon ground ginger
¼ teaspoon garlic powder
½ teaspoon red pepper flakes
salt and pepper, to taste
water for thinning, optional


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