As we head into spring, it’s a great time to start incorporating lighter, fresh ingredients that still provide the nutrients your body needs to fuel workouts and support recovery. This Spring Power Bowl is full of fiber, protein, healthy fats, and seasonal vegetables that help you feel energized and satisfied.
This recipe is simple, balanced, and easy to prep ahead for lunch or dinner during a busy week.
INGREDIENTS (SERVES 2)
- 1 cup cooked quinoa
- 1 cup roasted sweet potato, cubed
- 1 cup roasted asparagus
- 1 cup chopped cucumber
- 1 cup baby spinach or arugula
- ½ avocado, sliced
- ½ cup chickpeas (roasted or plain)
- 2 tablespoons pumpkin seeds
- 1 tablespoon olive oil
- Juice of ½ lemon
- Salt and pepper to taste
Optional protein additions:
- Grilled chicken
- Salmon
- Tofu or tempeh
INSTRUCTIONS
- Cook quinoa according to package directions and set aside.
- Roast sweet potatoes and asparagus at 400°F for about 20–25 minutes until tender.
- In a bowl, layer the quinoa, roasted vegetables, cucumber, and greens.
- Add avocado slices, chickpeas, and pumpkin seeds.
- Drizzle with olive oil and fresh lemon juice.
- Season with salt and pepper and toss gently before serving.
WHY WE LOVE THIS MEAL
This bowl checks all the boxes for a balanced plate:
- Protein supports muscle recovery and strength.
- Fiber from vegetables and quinoa helps keep you full and supports digestion.
- Healthy fats from avocado and olive oil support hormone balance and energy.
It’s also easy to customize depending on your goals and preferences.
PERFECT FORM TIP
Consistency with nutrition doesn’t mean eating perfectly. It means choosing meals that fuel your body most of the time so you can train well, recover well, and feel your best.
Try prepping the ingredients ahead of time so you can quickly assemble a bowl after a workout or busy day.