Sweet Potato & Beef Taco Bowls

4 medium sweet potatoes, peeled and diced
2 Tbsp olive oil
1/2 tsp cumin
1/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp salt
1 lb ground beef
3 Tbsp taco seasoning
15 oz can black beans, drained and rinsed
2 avocados, diced
2 cups cottage cheese

optional toppings:
pickled onions
jalapenos
cilantro
salsa

Coat sweet potatoes with oil and spices (except taco seasoning) and roast at 425 for 25-30 minutes, stirring halfway through. 

Brown the ground beef and season with the taco seasoning and about 2 Tbsp water, stirring until combined. 

Assemble the bowls with potatoes, beef, cottage cheese, avocado, and toppings.

Cava Harissa Chicken Bowls

Harissa chicken marinade
1 tablespoon olive oil
2 teaspoons minced garlic
2 tablespoons harissa paste
2 tablespoons Greek yogurt
1 tablespoon honey
½ lemon, juiced
¾ teaspoon fine sea salt
½ teaspoon ground black pepper
1-½ pounds chicken thighs, boneless and skinless

Harissa vinaigrette

1/3 cup extra virgin olive oil
1 tablespoon harissa paste
½ shallot, minced
½ lemon, juiced
1 tablespoon apple cider vinegar
1 tablespoon honey
Salt and pepper, to taste

Power bowl ingredients
1 cup Kaizen rice, prepared
1-2 cups power greens or greens of choice
2 Persian cucumbers, diced
1 small avocado, sliced

grape tomatoes

yogurt
Pickled red onions
2-3 tablespoons crumbled feta

1. Marinate the chicken: In a large bowl, combine the ingredients for the chicken marinade: olive oil, garlic, harissa paste, Greek yogurt, honey, lemon juice, salt and pepper. Whisk well, then add the chicken thighs and toss to coat them. Let the chicken marinate for at least 30 minutes, preferably 1-2 hours. 
2. Make the vinaigrette: Combine the vinaigrette ingredients in a small dish or mason jar. Whisk well, taste, and adjust as needed. 
3. Grill the chicken: Preheat your grill to 425°F. Add the marinated chicken to the grill and cook each side for about 5-7 minutes, then flip and grill for another 5-7 minutes. Repeat one more time, if needed, and continue cooking until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes. Slice into strips.
4. Assemble: Create your power bowls. Add the Kaizen rice and power greens to the base of each bowl, then top with the cucumber and sliced chicken. Arrange the avocado slices and pickled red onions on top and finish off with crumbled feta and the vinaigrette. 

Street Cart Turkey Bowls

1 tsp turmeric
1 cup jasmine rice
1 lemon
2 scallions, thinly sliced with whites and greens separated
1 English cucumber, diced
6 Tbsp sour cream
4 Tbsp mayonnaise
2 tsp garlic powder 
20 oz ground turkey
2 Tbsp shawarma spice blend
6 Tbsp chicken stock concentrate
1 oz sliced almonds, toasted
4 whole wheat pitas
hot sauce
butter
oil

Bring 1 tbsp butter to room temperature for pitas later.

Melt 1 tbsp butter in a small pot on medium heat. Stir in 1/2 tsp turmeric and combine. Add rice, 1 1/2 cups water, and season with salt and pepper. Boil, then cover and simmer for 15-18 minutes.

Combine sour cream, mayonnaise, garlic powder, and a squeeze of lemon juice. Add water 1 tsp at a time until the sauce reaches drizzling consistency. Set aside.

Heat a drizzle of oil over medium-high and cook scallion whites for 1 minute. Add turkey, shawarma spice, pinch of salt, and pepper. Cook until turkey is fully browned. Stir in stock concentrate and 1/3 cup water. Reduce heat to medium low and simmer for 3 minutes.

To the cooked rice, add the toasted almonds and half the scallion greens. 

Toast pitas and spread with softened butter. 

Divide rice between bowls, then top with turkey, cucumber, scallion greens, and white sauce. Add hot sauce to taste. Serve with lemon wedges. 

Pork & Pineapple Grain Bowl

2 pineapples, cut into sixths
1 1/2 lb of pork tenderloin or pork chops
2 tsp chipotle chili powder
2 tsp cumin
1 cup farro
1/4 cup lime juice
3-4 Tbsp olive oil
4 cups baby spinach
2 cups shredded red cabbage
1 avocado, diced
1 bunch cilantro, chopped
1 cup chopped tomato
1/2 cup chopped red onion

Season the chops with  1 1/2 tsp cumin and chili powder. Grill the pineapples and pork chops until chops reach 145 degrees. Let rest for 10 minutes, then chop the meat and pineapple into bite-sized pieces. 

Meanwhile, cook the farro until tender, and set aside to cool. Make the vinaigrette from the lime juice, 1/2 tsp cumin, and 3-4 tsp oil. Assemble bowls and top with vinaigrette.