Fresh, Vibrant, and Nutritious Flavors in a Bowl
Power bowls are the latest big thing in the foodie world - we now see smoothie bowls, breakfast bowls, Buddha bowls, macro bowls, poke bowls, quinoa bowls and flex bowls on upmarket menus and health blogs alike. So what is the appeal? A substantial part is linked to macrobiotics, the idea that fresh, unprocessed local produce is always the tastiest and healthiest and that a varied combination of food groups will give you the perfect balance of nutrients. These recipes focus on breakfast bowls, savoury snacks and lunch bowls, salad bowls, main meals in a bowl and dessert bowls, each one with a clear emphasis on fruit, vegetables, beans or alternative sources of protein. The bowls are often colourful and visually appealing, based on bright natural colours and appetizing textures - crisp red peppers, deep red tomatoes, crunchy pale green salad leaves, blanched red-rimmed circles of radish, the lush purple of beetroot, small blocks of feta or the inviting oranges, yellows and greens of split peas or lentils.
