What’s a power bowl? Amazing! They sometimes are called Buddha bowls as well from what I’ve seen. I got very into them over the last 8 months because it mixes so many healthy things together. Healthy but delicious and keeps you full and energized through the day. Not to mention the options are endless for what you can mix your bowls up with! Which for me makes it fun!
So for this one I experimented and used my Instant Pot. I am obsessed with this instant pot honestly. You can literally do everything in it. I made frozen chicken in it. FROZEN! And it was amazing and juicy. GET ONE! Ok I got distracted as usual. Back to the power bowl!
So what’s great about this recipe is everything is cooked in the same pot! Less mess and I can shut it and walk away and deal with my kids wrestling about who gets the bend the yellow bendy straw. OR break up the dogs who are fighting over a plastic toy chip they think is real. Ya know, the important stuff!
So I forgot to take a picture of the avocado (tragic) but I hope you can take my word for it that I used it. I used eggs, quinoa, squash, sweet potato, onion, garlic, kale, avocado oil, and mrs. Dash lemon pepper spice for the cooked part. The raw topping part was cucumber, carrots, tomato, and avocado. Plus the dressing I made myself (that will be explained below!)
Turn your instant pot to pressure cook, high for one minute. Yes one minute! Make sure the vent is turned to seal. It takes 5 minutes for the pot to heat up and then it cooks for one minute. Then when the timer beeps leave it to naturally release for 20 minutes. Then after 20 minutes have gone by you use a spatula (don’t burn yourself using your hand) and push the valve to vent.
So while I waited I chopped up my carrots, tomato, and cucumber. Of course with the avocado I had to try to make cute little balls which just was a pain in the butt and frustrated me. But hey it looks cool and unique right?! 😂 Once it’s done venting carefully open the lid and scoop into a bowl. Then I can arrange everything as I like! The eggs I put right into ice water and peeled easily a couple minutes later. They were perfectly cooked too. I topped the bowl with all my fancy toppings and now to make my dressing!
So this is simple but I found it so fitting and delicious. I used some grey poupon (I always have to say it like a rich man from the old commercials), Mrs. Dash lemon pepper seasoning, roasted garlic red wine vinegar, and honey! Then I put it in my fancy Tupperware device and shake it like I’m spazzing out. Make sure the lid is closed or you’ll wear dressing and smell like vinegar for a week. Not that I would know anything about that. And ENJOY!
- 1/2 tbsp avocado oil
- 2 cloves of garlic
- 1 yellow onion (or onion of your choice)
- 1 sweet potato
- 1 summer squash
- 1 cup of quinoa
- 1 cup of water
- 1/2 avocado
- 1 medium sized tomato
- 1/2 cucumber
- 4 baby carrots
- Instant pot
- Wine for drinking 😜🍷
Dice squash, sweet potato, onion, kale, and garlic up. Turn on your instant pot to sauté and wait until it reads hot. Add your avocado oil and sauté onions for a few minutes. Add the rest of the chopped veggies and sauté another fee minutes. Add quinoa and stir in and let sauté for 1-2 minutes. Add water and top with uncooked eggs and close the instant pot lid. Push the vent to sealed. Turn on pressure cook high for one minute. The pot will heat up and when a minute has passed let the pot NATURALLY release for 20 minutes. Then open using a utensil (don’t get burned) and top with the other veggies and toppings.
- 1/2 tbsp honey
- 1 tbsp grey poupon
- 1 tsp lemon pepper spice
- 1/2 cup garlic vinegar
Add all ingredients and shake or stir up and top your power bowl! Enjoy!