This Veggie Power Bowl topped with Cashew Honey Mustard Dressing is just what you need after a workout. It’s power-packed with quinoa, sweet potatoes, dried tart cherries, spring greens, roasted tofu, and sunflower seeds that will keep you fueled and speed recovery. This post is sponsored by my friends at the Cherry Marketing Institute as part of my ongoing partnership with them.
Do you have any races scheduled this spring? Eric and I are trying to figure out what races we wanted to sign up for in the next few months. I want to do a few 5Ks and 10Ks and Eric would like to do another half marathon too. Does anyone have any good suggestions for races in the area? I’m kinda bummed we missed one of our favorite races of the year, the Winter Park Road Race. It’s a local 10K and was held a few weekends ago when we were on our Disney staycation. But that was so worth it.
Speaking of races, I wanted to share a little fun running research with you. In two different studies, runners who drank Montmorency tart cherry juice before and after long distance races experienced a faster recovery compared to those who drank a different beverage. Pretty cool, huh? Now you know why tart cherries have the power!
Add tart cherries to your training program to fuel muscle recovery. Drink two 8-ounce servings of tart cherry juice a day (or two 2-ounce servings of concentrate), which is the equivalent of nearly 100 Montmorency tart cherries!
Unleash the power of tart cherries, by adding juice or concentrate to your smoothie or yogurt. Sprinkle dried tart cherries into your morning bowl of oatmeal or onto a salad like this Veggie Power Bowl. Tart cherries can also be found in frozen or canned form and they taste amazing in a smoothie or straight out of the bag! I love slightly frozen tart cherries after a hot workout, so refreshing!
For recipes and more information on how to add tart cherries to your training, visit ChooseCherries.com.
- Veggie Power Bowl
- 1 tablespoon coconut oil, melted
- 1 medium sweet potato, diced
- 6 ounces extra firm tofu, drained and diced
- 1 teaspoon cinnamon
- 2 cups spring greens
- 1 cup cooked quinoa
- ½ cup dried tart cherries
- 2 tablespoons shelled sunflower seeds
- Cashew Honey Mustard
- ½ cup raw cashews
- 1 tablespoon yellow mustard
- 2 tablespoons honey
- ¼ cup water
- ⅛ teaspoon paprika
- Preheat oven to 425 degrees F. Line rimmed baking sheet with parchment paper. Arrange tofu and sweet potatoes on sheet; coat with coconut oil and cinnamon. Bake for 30 minutes.
- Meanwhile, soak cashews in water for at least 15 minutes. Place cashews in food processor and process until ground. Add yellow mustard and honey to food processor and process until combined. Slowly pour in water and continue to process for a minute or so until dressing is formed. Add paprika to food processor and give it a quick whirl in the food processor to combine.
- To assemble the power bowls, add 1 cup lettuce to each bowl. Top each bowl of lettuce with ½ cup quinoa, ½ sweet potato, 3 ounces tofu, ¼ cup dried tart cherries, and 1 tablespoon sunflower seeds. Drizzle 1-2 tablespoons of dressing.