Entree Power Bowls: For Lunch, Dinner, or Whenever 

Healthy, nutritious dishes celebrating the fresh flavors from Chicago Personal Chef Katie Simmons

Happy to adjust recipes for meat, poultry, seafood, or vegetarian

Some seasonal adjustments might be made

Red Rice Buddha Bowl (GF, V)

Steamed Red Himalayan Rice, Tuscan Kale, Roasted Sweet Potatoes and Red Onion
Spiced Roasted Chickpeas: Chickpeas, cumin, chili powder, garlic, turmeric
Maple Tahini Dressing:  Tahini, maple syrup, lemon

Indian Khichdi Mung Beans and Rice Bowl (GF, V)

Steamed Short grain Brown Rice and Mung Beans with Turmeric and Ginger, Steamed Spinach
Curry Roasted Cauliflower: Cauliflower, Curry (turmeric, cumin, coriander, ginger, fenugreek, cayenne, cinnamon)
Cool Cucumber Avocado Dressing: Cucumber, Avocado, Lemon

Quinoa Fiesta Bowl (GF, V)

Quinoa Toasted with Mexican Spices: Cumin, coriander, paprika
Stewed Black Beans: with Garlic, onion, marjoram, cumin, bay
Pico de Gallo, Shredded Lettuce, Avocado Lime Dressing

Acai Maca Fruit and Granola Bowl (GF, V)

Crunchy Goji Granola Mix: Puffed Rice, hemp seeds, coconut flakes, Goji berries
Acai Maca Berry Puree: Acai powder, almond butter, maca powder, organic mixed berries
Fresh Fruit: Strawberries, blueberries, Golden berries, kiwi, or other seasonal fruit

Charred Vegetable Teriyaki Bowl (GF, DF)

Steamed Ginger Himalayan Red Rice, Roasted Tofu
Charred Vegetables: Bell peppers, Red Onion, Asparagus
Date-sweetened Teriyaki Sauce: dates, tamari, rice vinegar, ginger, red chili

Shiitake Ramen Bowl (GF, V)

Simmered Brown rice ramen noodles, with shredded carrots, baby bok choy, and Snow Peas
Spicy Shiitake Mushroom broth
Fresh Lime and Cilantro (or Mint)
Choice of chicken, shrimp, scallops, tofu, or edamame