10 Minute Power Bowls

Looking for power bowls recipes that are both delicious and packed with nutrients?

Check out these 10-minute power bowls recipes. With both vegan, vegetarian , and kid-friendly options, these bowls are loaded with fresh, wholesome ingredients that provide essential vitamins, minerals, and protein, keeping you energized throughout the day.

All Recipes Serve 1 with 10-15 minutes of prep time.

Chicken-Based Recipes

Chicken Burrito Bowl

Ingredients:

• 1 meal of Simply Unwrapped Burrito Bowl
• 3 oz rotisserie chicken, shredded
• 1/2 cup spinach
• 2 tablespoons coconut yogurt – optional sub: another non-dairy yogurt
• 1 tablespoon avocado oil
• 2 teaspoons Lite Mayo
• 1/2 teaspoon lime juice
• 2 tablespoons salsa

Directions:

1. Prepare burrito bowl according to package instructions.
2. Meanwhile, in a small bowl combine yogurt, avocado oil, and lime juice.
3. Briefly microwave chicken as needed to heat through.
4. Place spinach in a bowl and add chicken and burrito bowl on top.
5. Top with yogurt sauce and salsa.

Hoisin Chicken Salad Bowl

Ingredients:

• 3 ounces chicken breast cooked and shredded
• 1/2 cup mango, diced in cubes
• 1 tablespoon hoisin sauce
• 1 spring onion
• 1/2 cup romaine lettuce, shredded
• 1 cup baby carrots

Directions:

1. Chop only the white parts of the spring onion.
2. In a large bowl, combine all ingredients except baby carrots and spring onion greens and mix well.
3. Serve salad with baby carrots on the side.

Chicken Power Salad Bowl

Ingredients:

• For the Salad Bowl:
  • 4 cups mixed greens
  • 4 oz cooked chicken, shredded
  • 1/4 cup goat cheese – optional sub: feta or halloumi
  • 15 cherry tomatoes, halved
• For the Dressing (makes 2 servings)
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon brown sugar
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1/4 teaspoon salt

Directions:

1. Add dressing ingredients into a screw-top jar. Close and shake to blend.
2. Add the salad bowl ingredients together in a large bowl.
3. Toss with the dressing just before serving.

Fish-Based Recipes

Simple Tuna Nicoise

Ingredients:

• 5 ounces tuna, drained – optional sub: canned salmon
• 1 egg
• 5 olives pitted and chopped
• 1 tablespoon low-fat Greek Yogurt – optional sub: non-dairy yogurt
• 1/4 teaspoon red wine vinegar
• 2 teaspoons olive oil
• 1 dash pepper

Directions:

1. Boil the green beans for 2 minutes and egg for 5 minutes.
2. Remove with slotted spoon.
3. When cooked, put the green beans and egg in cold water to cool.
4. Peel the egg and quarter.
5. To make the dressing: stir the yogurt, vinegar, pepper, and 1/2 the olive oil together.
6. Lightly toss the tuna, green beans, and olives in the dressing. Serve with the egg on top.

Creamy Smoked Salmon Salad Bowl

Ingredients:

• Salad Bowl:
  • 3 cups mixed greens
  • 1/2 cucumber, sliced
  • 5 cherry tomatoes, halved
  • 3 ounces smoked salmon, sliced
• Dressing:
  • 1/4 cup greek yogurt
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon chives, chopped
  • 1 tablespoon lemon juice
  • 1/8 teaspoon honey
  • 1 pinch paprika
  • Dash of salt & pepper

Directions:

1. Assemble the salad bowl.
2. Carefully drain any excess liquid from the yogurt.
3. Place all the dressing ingredients in a blender.
4. Blend until smooth.
5. Serve the dressing over the salad bowl. Top with extra chives in desired.

Salmon, Lentils, and Rice Bowl

Ingredients:

• 4 cups spinach
• 1/2 cup cooked lentils
• 1/3 cup cooked brown rice
• 4 oz canned salmon, flaked – optional sub: canned tuna
• 1 tablespoon olive oil
• 1 teaspoon mustard
• Cooked Brown Lentils:
  • 1 cup brown lentils
  • 3 cups water
• Cooked Brown Rice:
  • 1 cup brown rice
  • 2 1/2 cup water

Directions:

1. Toss together the first 4 ingredients.
2. To make the dressing, whisk together oil and mustard, and toss into the salad.
3. Spread spinach on plate
4. For the lentils –
   • Bring water to boil in a medium saucepan.
   • Add brown lentils, cover and reduce heat to low.
5. For the brown rice –
   • Combine rice and water in a pot and bring to boil.
   • Cover and reduce heat to low.
   • Simmer for 30-40 minutes until most of the liquid is absorbed, then remove from heat.
   • Keep covered and steam for 10 more minutes.
   • Fluff with fork
6. Serve lentils, brown rice, and salmon over spinach.

Vegetarian-Based Recipes

Falafel Grain Bowl

Ingredients:

• 1 meal Power Bowls Vegan Falafel & Tahini (9.6 oz)
• 1/3 cup instant brown rice
• 1/3 cup water
• 1 cup spinach, chopped
• 1 cup red bell pepper, chopped
• 3 tablespoons coconut yogurt
• 2 tablespoons olive oil
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon garlic powder

Directions:

1. Heat power bowl according to package instructions.
2. Meanwhile, bring water and rice to a boil. Cover and simmer for 10 minutes or until water is absorbed.
3. Add bell peppers to a microwave-safe bowl with 1 tbsp of water. Cover and heat 3 minutes of until tender. Drain excess water.
4. In a small bowl, mix together yogurt, olive oil, vinegar, and garlic powder.
5. Add rice, spinach, and bell peppers to bowls. Toss with heated power bowl and drizzle with yogurt sauce.

Plant-Based Burrito Bowl

Ingredients:

• 1/2 cup black beans drained & rinsed
• 1/2 cup cooked brown rice
• 1/2 cup tomato, chopped
• 2 tablespoons cilantro, chopped
• 1 pinch cumin
• 1/2 cup corn
• 2 cups romaine, shredded
• 2 tablespoons vegan sour cream
• 2 tablespoons salsa
• 1/4 avocado, cubed
• 1 cup cooked brown rice – recommend: microwavable bag

Directions:

1. Wash and prepare vegetables.
2. Drain and rinse the black beans.
3. Place cooked brown rice into a bowl. Top with all other ingredients and serve.

Vegan “Chicken” Salad

Ingredients:

• 4 oz of extra firm tofu drained and pressed
• 2 cups mixed green salad
• 1 bell pepper, chopped
• 1/2 cup cucumber, sliced
• 3/4 cup celery, diced
• 1/4 cup sliced almonds
• 1 lemon, juiced
• 2 tablespoons Bragg’s liquid aminos
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Dash of black pepper

Directions:

1. Crumble tofu into small pieces in a medium to large size bowl.
2. Mix celery, green onion, and almond with tofu.
3. Mix lemon juice, liquid aminos, olive oil, and garlic powder together in a small bowl.
4. Add liquid to the tofu mixture and stir well to combine.
5. Sprinkle on black pepper. Serve on top of salad.

Kid-Friendly Recipes

Kid-Friendly Fiesta Bowl

Ingredients:

• 1 cup cooked brown rice – recommend: microwavable bag
• 3/4 cup canned black beans drained & rinsed
• 1/2 cup corn
• 1/2 cup red pepper, diced
• 1/2 avocado, diced
• 1 tablespoon olive oil
• 1 handful cilantro, diced
• 2 tablespoons lime juice
• 1 teaspoon salsa (optional)

Directions:

1. Start with combining the rice, lime juice, and olive oil.
2. Add all ingredients on top of another, mixing if you wish.
3. Tip: Heat the rice, beans, corn, and pepper before assembling the bowl.

Gadgets We Love for Bowls

Streamline your meal prep with these must have kitchen tools. From chopped to storing, these essentials make it easy to create and enjoy tasty 10-minute power bowls. Explore our top picks to elevate your power bowl game!

Food Containers for Meal Prep

Nice Bowls

Food Chopper

Electric Salad Mixer

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