With this recipe, you’ll prepare yourself a delicious Italian power bowl
Before we are talking about our Italian power bowl recipe, I’d love to tell you more about the rules involved in the creation of a power bowl.
As you’ve probably already noticed, there are several types of bowls. Smoothie bowls, buddha bowls, raw bowls and many more.
Power bowls are about a well-balanced combination of all macronutrients.
For protein, we recommend you to rely on plant-based sources. For that reason, you’ll only find falafel and hummus in our recipe, which are made of chickpeas - a legume that is high in protein.
Of course, you could also enjoy your power bowl with two fried eggs, if you choose to.
Pick complex carbs, as they have a low glycemic index. That means they aren’t influencing your blood sugar levels too much, resulting in a lower insulin secretion. Insulin stops the fat metabolism. Spelt pasta, brown rice and pumpernickel are great options.
The third macronutrient is fat. There are saturated and unsaturated fats. Make sure to pick unsaturated fat. In our case, we rely on olive oil and chickpeas as sources of fat.
- 150 g chickpeas, ready-made
- 50 g pea flour
- 1 lemon
- 1 handful parsley
- 1/2 onion
- 1 tsp salt and pepper
- 1 tbsp olive oil
Puree all ingredients using a hand blender. Form little balls and pan-fry them at medium heat.
- 100 g chickpeas, ready-made
2 tbsp olive oil
2 tbsp cold water
1 tsp tahini
1 tsp cumin
1 garlic glove
1 tsp salt
Puree all ingredients with a hand blender.
- 75 g spelt pasta
- 150 g organic tomato sauce
Cook the pasta and give it into one side of a bowl. Fill the other side with the heated tomato sauce. Separate pasta and sauce with a hummus wall (see photo). Now give the falafel on the tomato sauce and your power bowl is ready to be enjoyed.
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