Crispy Chip Power Bowl with Lemon Dijon Dressing

I just love a tasty, abundant power bowl. There’s something about all the colours and textures that reminds me of a pot of treasure.  My Crispy Chip Power Bowl is no exception.  Bursting with vitamins and packed full of slow-burning energy, this power bowl is a real winner!

I wanted to share this dish with you because it contains my current obsession – sweet potato chips. These bad boys couldn’t be easier to make and are so versatile.  Think, a quick snack, as part of a starter or a nourishing power bowl as I’ve done today.

I think what I love the most about this dish is the delicious combination of salty, sweet, and creamy.  What’s more, the subtle hint of lemon in the dijon dressing gives me Mediterranean vibes.  Just so good.

A note on the Lemon Dijon Dressing: always make a little extra. This stuff is mad yummy and goes with almost any veggie.  It lasts really well in the fridge too, around 4-5 days so you can have creamy lemon deliciousness on your veggies all week long. 🙂

If you’re looking for something colourful, nourishing and kind then look no further than my Crispy Chip Power Bowl with Lemon Dijon Dressing. I just know you’re going to love it.

Crispy Chip Power Bowl with Lemon Dijon Dressing

Serves 2

1 batch sweet potato chips (find recipe here)

2 cups baby spinach

1 cup steamed broccoli

1 cup cooked chickpeas (you can find how I make them here but if you’re in a hurry, the tinned kind will work just fine)

4-6 kalamata olives

1/4 cup toasted pine nuts

2 tbs lemon Dijon dressing (find recipe here)

Method:

• To toast your pine nuts, get yourself a small non-stick frying pan pop it on the stove on a medium heat.  Tumble the pine nuts into the warm pan (no oil please) and gently move them around.  Your pine nuts are ready when they’re a lovely golden colour and start to smell toasty.  Remove from heat and set them aside until needed.
• To assemble your power bowls, divide all ingredients evenly among two bowls.  You can layer the ingredients like so; Start with your baby spinach, then the broccoli to one side, sweet potato chips nestled in next to them, chickpeas in the middle, a couple of kalamata olives on the side and a sprinkling of pine nuts over the whole thing.
• Just before you’re about to serve drizzle each power bowl with 1 tbs of the lemon dijon dressing.