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This salad takes just 10 minutes to make.
Photo by Kelly Jaggers
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“The Power Bowl Recipe Book” by Britt Brandon focuses on macronutrients in power bowls that are packed with whole foods.
Cover courtesy Adams Media
10 min DURATION
5 min COOK TIME
5 min PREP TIME
2 servings SERVINGS
Ingredients
- 2 tablespoons olive oil, divided
- 8 ounces extra-firm tofu, sliced into 1/2-inch strips
- 1 inch gingerroot, peeled and sliced thin
- 2 tablespoons honey
- 4 cups spinach
- 1 cup prepared millet
- 2 small cooked beets, peeled and thinly sliced (preferably with a mandoline)
Directions
- Coat a large skillet with 1 tablespoon olive oil and heat over medium heat. Add tofu and ginger. Drizzle ingredients with honey and sauté for 5 minutes or until tofu is slightly browned. Remove from heat to cool.
- Add 2 cups fresh spinach to each of two serving bowls. Top each bowl with 1/2 cup millet and an equal amount of beets.
- Pour half of the tofu mixture into each bowl and drizzle each bowl with 1/2 tablespoon olive oil.
More from The Power Bowl Recipe Book:
• Sweet Potato Quinoa Patties with Creamy Slaw• Fried Eggs over Dirty Rice with Salsa and Avocado
Excerpted from The Power Bowl Recipe Book: 140 Nutrient-Rich Dishes for Mindful Eating by Britt Brandon. Used by permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved.
The Power Bowl Recipe Book
Power Sources
Tofu: soy protein regenerates muscle tissue
Beets: betalain promotes detoxifying processes in the liver
Spinach: iron acts to promote oxygen delivery to muscles
