Guys, this is basically the first blog recipe I’ve made in the new year! Well, I mean, I DID publish the Matcha Chia Seed Energy Bites on Monday, but that doesn’t really count because I technically made those before the new year. And I did make these Slow Cooker Beef Carnitas Tacos for dinner last night (easiest EVER), but that also doesn’t count because it wasn’t for the blog. So YAY! First official recipe of the year!
And also YAY because it’s Friday! Which is extra special this week since we’re all exhausted over here from getting back into things after such a long holiday break. Cody and I traveled all over the country (well, at least it seemed like that…4 states in one day!) visiting family, meeting up with friends, and we even took a little mini-vacation to get ourselves rested and focused on the things that matter. I completely took a break from blogging (which is my full time +more job) and let my mind be free as I focused on spending time with Cody, my family, and growing in my relationship with the Lord. It was SOOOO super refreshing!
Then came the first workday of the year, in which this restful peace quickly turned into frantic chaos. SO. MANY. THINGS! So remember that whole new year goal of slowing down and enjoying the moment? Yeah….it’s getting real now. Time to put my words into action! No matter what kind of job you have, I completely understand the balance struggle. Life is busy, and slowing down has to be intentional!
What are your tips for slowing down in such a busy lifestyle? Let me know in the comments below!
Thankfully, these Broccoli & Chickpea Rainbow Power Bowls have the nutrients needed to keep us busy girls energetic and focused!
They’re super easy to make, delicious, and require very minimal effort. Which is basically the way I like to function in this healthy eating world that I live in.
When I made these Broccoli & Chickpea Rainbow Power Bowls, I added a little bit of lemon and olive oil to create a delicious dressing. Another AMAZING option that I think would taste wonderful is adding a drizzle of creamy Tahini! There are also a couple of power-bowl-worthy dressing recipes on here, like the Vegan Turmeric Ginger Dressing or Avocado Lime Dressing.
Side note: I’m 100% ok with using frozen foods and canned foods if they’re organic, low in sodium, and still have the texture that needed in order to save time while making a healthy meal. In this case, I completely used organic frozen broccoli and organic canned chickpeas! All that to say: YOU DO YOU. Whatever makes you feel the best and helps you conquer healthy living. Just saying! 😉
Broccoli & Chickpea Rainbow Power Bowls
- 2 cups broccoli florets
- 5 mini sweet peppers
- 3/4 cup chickpeas
- 1 Tbsp coconut oil
- 1/2 tsp cumin powder
- 1 cup shredded red cabbage
- 2 cups greens
- Preheat oven to 425 degrees.
- Place the broccoli and sliced sweet peppers on a baking sheet. Top with coconut oil.
- Roast for 10 minutes.
- Remove the pan from the oven and add the chickpeas. Top the chickpeas with cumin.
- Roast for another 10 minutes.
- While the veggies are roasting in the oven, shred the red cabbage. Split the red cabbage and greens into two bowls.
- Top each bowl with the roasted veggies. Add dressing of choice (optional) and enjoy!
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