Okay, okay so this recipe could be called Runner Bowl, Lunch Bowl…whatever you want to call it bowl BUT this is my blog and I’m a triathlete so it’s a Triathlete Bowl.
My goal here was to make a deliciously re-heatable, healthy lunch that keep me fueled through the workday into my evening workouts. I combined a few of my favorite ingredients, added some seasoning and came up with the recipe. If you prepare it as written, it’s naturally gluten-free. You can take out the chicken sausage and it’s vegan (I would add more beans if I did this, but you do you). You can change the flavors completely by adding different seasonings and herbs. It’s really a bowl of endless possibilities, in my opinion.
4 sweet potatoes, peeled, diced and roasted
(preheat oven to 400 degrees, spread diced potatoes on sheet pan, drizzle with oil-I used avocado-sprinkle with salt & pepper and bake for 30 minutes)
2 cups quinoa, cooked
(I use a ratio of 1 cup quinoa to 2 cups water, add a sprinkle of salt, bring to a boil, reduce heat to low, cover and cook for 15 minutes.)
While the above two ingredients are cooking, prep the following:
Cooking oil of choice-I used Avocado
1 onion, diced
1 16 oz bag of peppers (or about 3 fresh peppers, any color), thawed and diced
2 cloves of garlic, minced
1 package of chicken sausage, cut into 1/2 inch pieces (I used Alfresco jalapeño chicken sausage)
1 can of black beans, drained and rinsed
1 can of tomatoes with diced chiles, draining optional, I like to keep the juice so it creates a sauce
2 tablespoons of chili powder. Or more…or less. Whatever you want.
salt and pepper to taste
Heat oil over medium-high heat then add the onion and cook until translucent. Next add the garlic and thawed peppers. Cook for about 5 minutes then add the chicken sausage, beans, tomatoes and chili powder and stir to combine, coating everything with chili powder (add more if you need to). Cook for another 7-10 minutes until everything is heated through, then add salt and pepper to taste.
At this point you can stir in the quinoa and sweet potatoes and serve or you can put store everything in containers in the refrigerator. I like to store the sweet potatoes and quinoa separate from the veggie mixture because I don’t like my sweet potatoes getting soggy and like to control how much quinoa I’m getting. I find that if I mix in the quinoa I get way more than the 1/2 cup serving and less of the veggie and chicken mixture.
Do you have a favorite meal you make week after week?