09/02/2026
Recipe of the Week: Harvest Power Bowls with Lemon Herb Dressing
Naturally gluten-free, dairy-free and refined-sugar-free, with an easy vegan option.
Serves 4
Ingredients
For the bowls
* 1½ cups cooked quinoa
* 2 medium sweet potatoes, cubed
* 2 cups broccoli florets
* 1 red bell pepper, sliced
* 1 small red onion, sliced
* 1 can chickpeas, drained and rinsed
* 2 tbsp extra virgin olive oil
* 1 tsp smoked paprika
* 1 tsp garlic powder
* ½ tsp ground cumin
* Sea salt and black pepper
* 2 cups chopped kale or baby spinach
* ½ cup pumpkin seeds
* Fresh parsley
Choose your protein
* Chicken: 4 chicken breasts or thighs, sliced and seasoned with the same spices
* Vegan: Add an extra can of chickpeas or use baked organic tofu
Lemon Herb Dressing
* ¼ cup extra virgin olive oil
* Juice of 1 large lemon
* 1 tbsp apple cider vinegar
* 1 tsp Dijon mustard
* 1 small garlic clove, finely grated
* 1 tbsp chopped fresh parsley
* 1 tsp dried oregano
* Black pepper
Directions
1. Heat oven to 425°F (220°C).
2. Toss the sweet potato, broccoli, pepper, onion and chickpeas with olive oil, paprika, garlic, cumin, salt and pepper.
3. Roast for 25–30 minutes, tossing halfway through.
4. If using chicken, roast it alongside the vegetables until it reaches an internal temperature of 165°F (74°C).
5. Whisk together the dressing ingredients.
6. Build each bowl with quinoa, greens, roasted vegetables, chickpeas and your chosen protein.
7. Finish with pumpkin seeds, fresh parsley and lemon-herb dressing.
