Pineapple Power Bowl

I loved creating this recipe! It wasn’t like anything I’ve ever seen before so I’m so happy it turned out the way that it did! I start by boiling a pot of water on high heat, adding in 3 cups of rice, and cooking according to preparation instructions of the box. Next, I make the sauce by combining sesame oil, soy sauce, garlic, ginger, and chili flakes in a small saucepan and heating on low. you don’t want the sauce to start to boil, instead, you just want to lightly heat it to bring out all of the flavors. In a small pan, sautee the cabbage in some sesame oil. I like to sautee the cabbage on its own because otherwise, the color will turn your entire meal purple. In a separate pan, add the broccoli and snow peas. I like to add a couple of tablespoons of the sauce to the pan so that the broccoli absorbs some of the flavors. Cover the pan and heat on low-medium for around 5 minutes. Add the carrots and cook for an additional 2 minutes. Take the “steaks” of pineapple and press the salt, pepper, chili flakes, and cayenne pepper into each side. Add sesame oil to a pan and sear each side of the pineapple of high heat. This will make the outside of the pineapple slightly crisp. Lastly, combine all the ingredients over a bowl of rice and top with sauce, avocado, and poppy seeds!

Broccoli, Purple Cabbage, Carrots, and Poppy Seeds are great sources of vitamin C and K, potassium, fiber, folic acid, and other antioxidants. AKA helps with the production of collagen, maintains blood pressure, enhances metabolism, and ensures bowel health. While Avocados are a source of healthy fat that aids in the absorption of certain nutrients and keeps your skin glowing! They are also anti-inflammatory along with the Ginger used in this recipe!.

3 cup Water

3 cup Rice

1/4 cup Sesame Oil

1/4 cup Soy Sauce

1 tbsp Minced Garlic

1 tbsp Grated Ginger

1 tsp Chili Flakes

1/4 tsp Cayenne Pepper

2 cup Purple Cabbage

6 cup Broccoli

2 cup Snow Peas

2 cups Grated Carrot

4 “Steaks” of Pineapple

Salt and Pepper to taste

1. Bring 3 cups of water to a boil, add 3 cups of rice and cook according to package instructions.

2. In a small saucepan, add 1/4 cup of sesame oil, 1/4 cup of soy sauce, 1 tbsp of minced garlic, 1 tbsp of grated ginger, and 1/2 tsp of chili flakes. Heat on low for 5-10 minutes.

3. Add 2 cups of purple cabbage to a small pan with 1/2 tsp sesame oil. Heat on low-medium for 5 minutes.

4. Add 6 cups of broccoli and 2 cups of snow peas to a separate pan with 3-4 tbsp of sauce mixture. Cover and heat on low-medium for 5 minutes. Add in 2 cups of grated carrot and cook for an additional 3-5 minutes.

5. Cut 4 “steaks” of pineapple approximately 5 inches in length and an inch in thickness. Press 1/2 tsp of chili flakes, 1/4 tsp of cayenne pepper, and salt and pepper to taste. Sear each side of the pineapple in a pan with 1 tbsp of sesame oil on high heat for 2-3 minutes each side.

6. Combine all ingredients on top of a bowl of rice, adding 1/2 an avocado, and toping with poppy seeds and the sauce.