Roasted Sweet Potatoes
  • 2 large sweet potatoes, peeled
  • 2-3 tbsp extra-virgin olive oil
  • 1 tbsp ground cinnamon
  • 1 tbsp smoked paprika
  • Sea salt, to taste
To Make the Sweet Potatoes
  1. Preheat your oven to 425°.
  2. Cut your sweet potatoes into equal-size wedges or large cubes and transfer them to a baking sheet that has been lined with parchment paper.
  3. Drizzle on the olive oil and sprinkle on the cinnamon, paprika, and sea salt.
  4. Toss to coat.
  5. Roast for 20-30 minutes or until fork-tender and golden.
  6. Refrigerate in an airtight container until ready to use.
  • 1 cup cooked quinoa
  • 1/3 cup fresh chives, chopped
  • 3/4 cup pomegranate seeds
  • 1/4 cup shelled hemp seeds
  • 1-2 tbsp liquid aminos
  • 2 tbsp balsamic vinegar
  • 2 cups water
To Make the Quinoa
  1. Add the quinoa and water to a medium saucepan. Bring the mixture to a boil, reduce heat, and simmer for 10-15 minutes or until the quinoa is translucent and tender.
  2. Drain off excess water and transfer to a bowl.
  3. Add in the chives, pomegranate seeds, hemp seeds, balsamic vinegar, and tamari. Toss to coat.
  4. Refrigerate in an airtight container until ready to use.
Spiced Cranberry Sauce
  • 12 oz. fresh cranberries
  • 1/3 to 1/2 cup pure maple syrup
  • 1/4 cup water
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
To Make the Spiced Cranberry Sauce
  1. Add the cranberries, maple syrup, water, cinnamon, and cardamom to a large sauce pan. Simmer for 15-20 minutes or until the cranberries have burst and broken down into a chunky sauce, stirring occasionally.
  2. Let cool and transfer to a glass jar.
  3. Refrigerate in an airtight container until ready to use.
Mashed Avocado
  • 1/2 avocado, peeled and pitted
  • 1/2 lime
  • Sea salt, to taste
  • Chili flakes
To Make the Mashed Avocado
  1. Prepare the mashed avocado in the morning just before assembling the power bowl.
  2. Add the flesh of the avocado to a bowl and squeeze the lime juice over top. Sprinkle on some sea salt, and use the back of a fork to mash the avocado. Stir in the chili flakes.
To Assemble the Bowls

In an airtight container or bowl, add in some sweet potatoes, quinoa, fresh arugula, cranberry sauce, and mashed avocado. Garnish with black pepper and a fresh spritz of lime juice.

NOTE:  As listed, this is a vegan power bowl, filled with nutrients from whole foods.  If you would like, feel free to add chicken, turkey, beef, or tofu to make it even more protein-packed.

Adapted from a recipe by

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Available at Love2Nourish throughout November and December!

Laurel Dunwoody portrait by Keith Borgmeyer Photography

Chef Laurel Dunwoody
Since 2015 I have been providing healthy gluten free meals made from scratch. Stop by and try our prepared grab-n-go meals.

700 E. High St., JCMO

Mon-Fri 7:00 a.m. – 2:00 p.m.      
Saturday 8:00 a.m. – Noon        
Also open Wednesday evenings: 4:30 – 6:00 p.m.