Superfood Power Bowl
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
Ingredients
Uncooked long grain brown rice
½ cup(s)
Sweet potato
1 medium, cut into 1/2 inch cubes
Olive oil
4 tsp(s), divided
Ground turmeric
½ tsp(s)
Edamame (shelled)
½ cup(s), cooked
Chopped raw Scotch kale
2 cup(s)
Fresh lemon juice
1 tsp(s)
Raw egg
2 large, poached
Vinegar
1 tbsp(s)
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Fresh lemon juice
1 tsp(s)
Dijon mustard
1 tsp(s)
Honey
¼ tsp(s)
Water
1 tsp(s)
Crushed red pepper flakes
½ tsp(s)
Instructions
1
Preheat oven to 350F.
2
Prepare rice according to package directions.
3
Toss the sweet potato with 1 tsp olive oil, turmeric, and salt. Arrange on a parchment-lined baking sheet and roast for 15-18 minutes, until soft.
4
Rinse the kale and dry. Using your hands, rip the kale into small bite-sized pieces and place in a large bowl. Add 1 tsp of olive oil, 1 tsp of lemon juice, and a pinch of salt. Massage the kale with your hands for 3-5 minutes until the kale is tenderized and turns a vibrant green.
5
In a small bowl, whisk together the remaining olive oil and lemon juice, honey, water, Dijon, and salt and pepper to taste to make the dressing.
6
To serve, divide rice and kale between two bowls. Top with ¼ cup of edamame and ½ cup of sweet potato each and pour dressing over top. Top with poached egg.
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