Speedy Power Bowl
Source: 
Prep time: 
Total time: 
Serves: 2
 
Dietitian's Tip: The half your plate message applies to a power bowl, soup, stir fry, curry and casserole. Load on the veggies and you'll be healthier for it!

*Kids Cook: I love the idea of putting school-age kids in charge of keeping the fridge stocked with homemade salad dressing.
Ingredients
Instructions
  1. Follow our 3 simple steps:
  2. (ingredients are in bold)

  3. Step One
  4. Make basil vinaigrette. In bowl or jar, mix together 2 tbsp canola oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, ½ tsp dried basil and pinch of salt and pepper. You can double or even triple this recipe to make more, if you wish.

  5. Step Two
  6. In a medium-size bowl, combine 2 cups of your favourite salad greens and some sliced cherry tomatoes, about 1 cup EACH shredded spaghetti squash and canned chickpeas (rinsed).

  7. Step Three
  8. Top with a few slices of avocado and dig in!
Notes
Lunch from leftovers
• Try this in a mason jar for a meal on the go. Start with basil vinaigrette on the bottom and layer up ingredients ending with salad greens. Give it all a good shake when you are ready to dig in.

*All “Kids Cook!” ideas are meant as a guide only. You know what your child can safely manage. Make sure they understand your rules for safely working in the kitchen. Always supervise kids in the kitchen and have fun!
Recipe by Yummy Lunch Club at http://yummylunchclub.ca/speedy-power-bowl/