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Photo of Superfood Power Bowl by WW

Superfood Power Bowl

10
Points® value
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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