February 18, 2021
For a delicious and nutritious meal, try Protein Power Bowls! Filled with colorful vegetables and topped with a poached egg, this protein-packed dish is perfect for any time of day.
Roasted or Sautéed Vegetables**
Combine chicken stock, herbs, salt, pepper, red pepper flakes and cumin in a medium saucepan. Bring to a boil and reduce heat to medium. Add the chicken and allow to simmer for 5 minutes. Next, add the black beans and kale. Continue to simmer until the kale wilts slightly, about 5 minutes.
Divide the sweet potatoes, vegetables and quinoa evenly between 4 serving bowls. Then ladle the chicken, beans and kale on top of the mixture in the serving bowls. Be sure to use all of the broth. Top with the cheese and minced green onion. Add the poached egg on top and garnish with cilantro leaves. This recipe can be served for breakfast, lunch or dinner, and makes great use of leftovers or advanced meal prepping.
*To learn how to make poached eggs, check out American Egg Board's "How to Poach an Egg" video.
**Roasted Vegetables – Place all vegetables in a bowl. Coat with oil and add salt and pepper to taste. Evenly distribute vegetables on a baking sheet. Bake in a 350°F oven for 25 minutes.
Sautéed Vegetables – Add oil to a medium skillet over medium heat. Add vegetables, and salt and pepper to taste. Sauté until softened, but still firm.