The Power Bowl or How I Stopped Worrying and Learned to Respect Quinoa
- davidcdouglass
- 8 minutes ago
- 3 min read
Power bowls are what happens when virtue puts on a flannel shirt and tries not to brag about it—grains stacked neatly, greens aggressively fresh, proteins flexing quietly in the corner.
They promise balance, longevity, and inner peace, but what they really offer is permission: to eat something that feels responsible without feeling punished. When they’re done right, they’re honest fuel—no sermons, no guilt—just a sturdy, bowl-shaped reminder that even clean living should taste like someone gave a damn.
I first tasted a version of a power bowl at our youngest daughters rowing events. Why would you be eating this at 9am on a cold fall Michigan morning? Because the rowing community is different than me and you.
Rowing is suffering in silence, a long, cold conversation between you and the water where the only honest answer is whether you’re willing to keep pulling. There’s no glamour—just rhythm, pain, and the brief, addictive moment when the boat moves right and everything else shuts up.
In order to achieve this, the teams have travel trailers packed with gas flat tops, grills, pots, pans, griddles, tables, and commercial grade food warmers all run off a generator. The military precision with which the parent volunteers move and feed swarms of ravenous teams would make Jose Andre’s proud.
Any Power/Grain Bowl recipe is simple. If you’ve made one you can make them all. Grab a bunch of healthy food, cut mostly to similar size, make a light vinaigrette type dressing, toss in dressing when serving. Done.
Don’t over think it. It’s as simple as What do you like? Does it sound good with the other stuff you like? Then throw it in. Ratios and textures? You decide. I like crunchy. So I like to include some sort of seed or nut. You get the idea.
Here is a favorite: Quinoa with Spinach, Sweet Potato, Avocado, Craisins and more.
Salad Ingredients:
6 cups sweet potatoes, peeled and chopped (about 2 pounds
1 cup uncooked quinoa
1 Bag fresh baby spinach, rough chopped
1 small red onion, thinly sliced
1 large avocado, chopped
1/3 cup dried cranberries (craisins)
1 can beans, rinsed and drained (Choose what you like. Garbanzo, Black, whatever)
1/2 cup sunflower seeds
2 tablespoons olive oil
1-1/2 teaspoons paprika
1-1/2 teaspoons garlic powder
*Optional: Meat Protein of your choice.
Dressing Ingredients:
1 large lemon
4 tablespoons red wine vinegar
1-1/2 tablespoons Dijon Mustard
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon honey
1 teaspoon minced garlic
1/2 cup olive oil
Directions:
Prepare quinoa according to the directions on package.
Cool to room temperature.
Potatoes:
Preheat oven to 425°F.
Peel and chop sweet potatoes into 1/2-inch cubes.
Place in a large bowl.
Drizzle with olive oil, paprika, garlic powder, and salt/pepper.
Toss everything to coat.
Place on a large sheet pan with plenty of room and roast 15 minutes.
Stir potatoes to get cooked evenly. Cook another 15-20 minutes or until tender.
Dressing:
Zest 1/2 the lemon
Juice of 1 lemon
Combine all dressing ingredients in a mason jar.
Salt and pepper to taste.
Seal the jar and shake until well-mixed.
Store in the fridge until ready to use, and shake again before dressing the salad
The Bowl:
Toss spinach and cooled quinoa together in a large bowl.
Add cooled sweet potatoes, avocado, cranberries, and all other ingredients.
Toss with desired dressing amount when serving*
Salt and pepper to taste.
*This will get soggy if you dress the whole bowl all at once. Dress what you’re serving as you eat it and it won’t get soggy.
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