This power bowl is stacked with superfoods!
When creating this recipe for my Easy 1 Day Detox, my first step was to consider what foods or ingredients would best promote the body’s natural detoxification process- and how could I combine them all to make something powerful but delicious? Avocado, blueberries, quinoa, raw walnuts and wild salmon all topped the list providing a well-rounded and balanced source of nutrients.
Many of these ingredients may be common grocery items for you so hopefully you have some of them already (win!).
Here’s are some of this recipe’s nutritional highlights-
Healthy Fats
Avocado and walnuts are an amazing source of healthy fats, specifically omega 3’s.
Rich in Antioxidants & Anti-inflammatory
Kale, Spinach, Basil, Blueberries and Quinoa all have major antioxidant properties and inflammation fighting agents.
Promotes Digestion & Supports Adrenal Health
Mint has also been shown to promote digestion and support adrenal health.
If you’re looking for an easy bowl that packs a powerful punch, this one is for you!
Kale Power Bowl
Ingredients
- 1 lb Wild Caught Sockeye Salmon (optional) Always opt for wild!
- 1 large bunch raw organic kale, chopped You can always buy pre-cut if you prefer
- 2 cups organic spinach
- 1.5 cups raw walnuts
- 1 cup uncooked quinoa Once cooked this will expand to approximately 2.5 cups
- 1 cup blueberries
- 1/3 cup basil leaves, chopped
- 1/3 cup mint leaves, chopped
- 2 whole avocados, sliced
- Pink salt and black pepper to taste
- Microgreens as garnish (optional)
Dressing
- Olive oil to taste
- Lemon to taste
- Black pepper
Instructions
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Gather greens and chop kale, basil, and mint. Set aside.
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Prepare Salmon for grill. Cook for approximately 10 minutes or until done. Note that sockeye is a naturally leaner type of salmon so be careful not to overcook!
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Bring two cups of water to a boil and add quinoa. Cover and lower heat to a simmer cooking for approximately 20 minutes or until all water has evaporated.
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Mix together all your greens. Add in walnuts, blueberries, quinoa. Drizzle with olive oil and lemon. Top with salmon, avocado, salt and pepper. Garnish with microgreens.
