I was fortunate to be able to spend a little time in one of my favorite places… Colorado! Not only do I love the beautiful scenery the mountains provide, but it is also home to some of my favorite restaurants. One new place that I tried after a morning workout and yoga was Sputnik. If you’re ever in the Denver area, be sure to check it out. It has a unique charm to it and lots of great options to choose from on its menu.
I ordered the Vegan Power Bowl and it took just one bite for me to decide it was something I needed to try and recreate. Not only was it a satisfying meal that gave me the fuel I needed after challenging my body, it was so damn flavorful, too! I poked around to try and figure out what was all in it and saved it in my phone. When I returned home later that week, I decided to give it a whirl. It didn’t turn out exactly the same… however, it is definitely going to be one of my go-to meals.
I made a large batch of the Quinoa Cakes and have enjoyed them on my regular salads as well. Next time I will be sure to make a larger batch of the base part of the bowl. You can easily add or substitute many of the ingredients. The original power bowl did not have tomatoes, which I added in my own rendition. I will leave those out the next time around as it took away from some of the other flavors I liked more.
- 2 cups cooked Quinoa (I cooked mine with half water/ half veggie broth for more flavor)
- 4 flaxseed “eggs” (4 T ground flaxseed, 3/4 cup water – mix by itself & let it sit for a few minutes)
- A handful chopped chives
- 1/2 an onion
- 4 cloves garlic (I used minced garlic)
- 1/2 oats (I gave mine a quick run in my blender)
- 1/2 can black beans (Also run in the blender)
- Olive Oil
Combine all of the ingredients and let sit for 5 minutes. Heat the olive oil in a sauce pan on low-medium heat. Form small balls with the quinoa mix and place in the pan. Let cook for approximately 5 minutes, until slightly crisp, on each side.
Power Bowl – Base
- Shredded hash browns
- Diced zucchini
- Chopped carrots
- Chopped celery
- Diced red peppers
- Olive oil
Heat olive oil over medium heat. Add hash browns, zucchini, carrots, celery and red peppers. Add kale when the other veggies are almost done cooking.
Serve by putting the quinoa cakes on top of the base and add avocado and tzatziki sauce! Enjoy!