AJ Baucco Coaching


Prebiotic Power Bowl with Chimichurri Sauce Recipe

Posted by: Angie Dye
January 20, 2019
Category: Lunch
Tags: Vegetarian,Gluten Free,Dairy Free,Paleo

Having plants play an important role in your meals is a great way to improve your digestive health and help your body to recover from all of your training. In this Prebiotic Power Bowl, we show you how to incorporate prebiotics into an easy meal that works for breakfast, lunch or dinner. Almost all veggies contain prebiotics, but onions, garlic and asparagus that we use in this recipe are some of the higher dietary sources. Dandelion greens are particularly good sources, but hard to find in Central PA in the winter, so we used baby kale and spinach instead. This is a great way to use up any leftover veggies you may have on hand and top with your favorite protein for a meal that fuels your training and tastes delicious. Make a big batch of quinoa and the delicious chimichurri sauce at the beginning of the week and you have the building blocks for a restaurant-quality meal in a few minutes anytime all week.


Ingredients:

For the bowl:
-3/4 cup of cooked quinoa
-1 tsp olive or coconut oil for sautéing vegetables
-1/4 cup sliced onion
-1/2 cup sliced mushrooms
-1 cup greens of choice (I used baby spinach & kale)
-4 spears of asparagus
-1 or 2 eggs (or other protein of choice)

For the chimichurri sauce; adapted from www.budgetbytes.com
-1/2 cup olive oil
-1/4 cup red wine vinegar
-1 cup italian (flat leaf) parsley, packed
-1/2 cup fresh cilantro, packed
-3 cloves garlic
-1 tsp dried oregano
-1/2 tsp ground cumin
-1/2 tsp red pepper flakes
-3/4 tsp salt

Instructions:

1. Cook quinoa according to package directions. I like to make a large batch in my rice cooker at the beginning of the week to use for multiple meals.
2. Make the chimichurri sauce by rinsing the parsley and cilantro well and patting dry. Place herbs and all other ingredients into the food processor and pulse until desired consistency. The sauce should retain a little texture and not be completely smooth.
3. Set a medium frying pan to medium heat and add the oil.
4. Add onions, mushrooms and asparagus spears and saute for about 5 minutes or until desired doneness (I like mine al dente).
5. Add the leafy greens at the end and saute just briefly until they wilt.
6. Assemble your bowl with cooked quinoa at the base and add sautéed veggies.
7. Use the same pan you sautéed the veggies in to make a quick egg or two over easy. Alternately, top with any leftover protein you have on hand; from tofu or tempeh for a vegan version-to shrimp, chicken or steak for something more meaty.
8. Top with a generous tablespoon of your fresh chimichurri and enjoy!

Recipe is for one bowl, but just increase veggies and protein accordingly for more servings.

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