Mexicano Power Bowl

This Mexicano Power Bowl is a total fiesta of flavors, textures and even temperatures… it’s warm, it’s cold, It’s creamy, crunchy, crisp, tangy, sour, spicy and smoky, and all at once! It’ll flat out have you Olé, Olé!

This Mexicano Power Bowl is a total fiesta of flavors, textures and even temperatures... it's warm, it's cold, It's creamy, crunchy, crisp, tangy, sour, spicy and smoky, and all at once! It'll flat out have you Olé, Olé!

Power Bowls are all the rage these days and with very good reason: not only are these things crazy yummy, but they also happen to be a nutrition powerhouse. They’re a one-bowl, uncomplicated, versatile and highly customizable way to eat healthy, nutritious, wholesome food. 

A typical Power Bowl starts with a base of nutrient-rich whole grains, or similar substitute, which then gets topped with a colorful variety of fresh or roasted veggies, some type of protein — good vegan options include beans, tempeh, marinated tofu or even seitan — and a little something for crunch, such as croutons, nuts, seeds or… tortilla chips! A generous drizzle of dressing then pulls all these ingredients together and sort of sets the tone for your Power Bowl.  

Indeed, you can very easily make your Power Bowl match any cuisine or taste profile that you are in the mood for, be it Mediterranean, Mexican, Asian, Thai, Indian, by simply changing up the garnishes and dressing. Of course, I would be sharing a recipe for a Mexican inspired Power Bowl with you today… you’re not surprised, are you? 

Granted, Power Bowls do demand a little bit of time and effort to put together, but really, it’s not as bad as it looks… most of the prep work you can do while your base grain is cooking. And more often than not, you’ll be waiting for you grain to be done cooking to assemble your bowls. 

Also too, you can prep all kinds of veggies on the week-end and have them last you all week, so you can then build a different Power Bowl each night to fit the mood you’re in. 

Or, well, you can just make this Mexicano Power Bowl exactly as it stands… it’s a really good place to start, I swear. You won’t be sorry you did! 

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Mujadara – Lentils and Rice with Caramelized Onions

Mujadara is a super simple yet crazy comforting Lebanese dish made with lentils and rice which are slowly simmered with caramelized onions, then tossed with fresh cilantro and served topped with even more caramelized onions! Stunning on its own, or as a side!

Mujadara is a super simple yet crazy comforting Lebanese dish made with lentils and rice which are slowly simmered with caramelized onions, then tossed with fresh cilantro and served topped with even more caramelized onions! Stunning on its own, or as a side!

Up until about a month and a half ago, I’d never even heard of Mujadara. Now? I can’t get enough of it! In fact, since I discovered this yummy Lebanese dish, I’ve been making it every single week without fail; I think I’m addicted!

Now I’m not saying that my recipe is the real deal, as in super authentic and all. In fact, it’s probably not even close to that. To come up with my own version of the dish, I’ve analyzed (and tried) several recipes. As is the case with many classic dishes, there’s a myriad different versions out there, but all have the same 3 ingredients in common: rice, lentils and caramelized onions. While most recipes call for white rice, I much prefer to use brown rice. I find that it has more texture, a more robust flavor and goes super good with the lentils. Also, the ratio of rice to lentils seems to vary a lot. I find that 1:1 works perfectly well!

As for the caramelized onions, some prefer to add very little, while others, like me, go all out. Some cook the onions, rice and lentils separately. Yikes! You know me, right? I’m all for keeping things stupid simple, saving time and using less dishes. I did everything in one pan.  

Seriously, while it might not look like much, this Mujadara thing is dangerously tasty! You should totally give it a try! Granted, this is the kind of dish that takes quite a bit of time to make, but most of this time is completely non-demanding of your attention. It’s a dish that practically takes care of itself. 

5 minutes prep time to slice the onions, 2 minutes to blow your nose and wipe your teary eyes…

The rest, you can take care of the rest while the onions are cooking.

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Brown Lentil and Mushroom Rice

Need a change from plain white rice? This Brown Lentil and Mushroom Rice makes for a very tasty side dish but would also be perfect as a light vegetarian meal!

This Brown Lentil and Mushroom Rice makes for a very tasty side dish but would also be perfect as a vegetarian meal!

If you’re tired of eating plain white rice as a side dish, I’ve got a fairly easy and super tasty alternative for you…

Even better yet, this Brown Lentil and Mushroom rice could even be served as a light vegetarian meal, if you felt like it! Just maybe serve it with a little bit of steamed broccoli or sauteed sugar snap peas on the side and you’d be all set! 

Or, if brown lentils weren’t really your thing and you were more in the mood for meat, you could even turn it into a complete carnivore meal by substituting cooked ground meat for the brown lentils! 

Frankly, this is the kind of dish that you can have tons of fun playing with and that you’ll always be happy to whip up whenever you’re feeling a little low on inspiration! 


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