NOW^® partner and NY Times Bestselling Author of “Run Fast. Eat Slow.” Elyse Kopecky, makes these Power Bowls as her family’s go-to weeknight dinner because everyone can customize their own bowl. For kids, leave the bowl deconstructed or let them build their own bowl. Don’t forget to add a flavorful sauce/dressing.

Build a balanced Power Bowl:

Choose a base:
• NOW Real Food^® Organic Sprouted Brown Rice
• NOW Real Food^® Organic Quinoa

Add a protein:
• Easy Shredded Chicken (below)
• Seasoned Black Beans (below)

Load up:
• Load up with veggies: roasted seasonal veggies or sautéed veggies
• Drizzle a sauce: Green Goddess Tahini Sauce (below) or Basic Tahini Sauce (below)
• More Toppings: pickled veggies, kimchi, sliced avocado

Green Goddess Tahini Sauce (and Dressing)

Makes 1 cup. Stays fresh for up to 1 week in the fridge.

DIRECTIONS: In a small food processor or high-speed blender, combine the yogurt, basil, parsley, tahini, lemon juice, garlic, and salt. Process until smooth and creamy. If serving as a dip or sauce, use as is. If using as a dressing, add a little water to thin it to your desired consistency.

This sauce can be made without an appliance by finely chopping the herbs and garlic and stirring the ingredients together.

GLUTEN-FREE // VEGETARIAN // VEGAN: Create a dairy-free variation made with cashews instead of yogurt. Boil ½ cup water, add ¼ cup cashews, cover, remove from heat, and soak for 30 minutes (do not discard water). Blend the cashews and soaking water with the ingredients.

INGREDIENTS:

½ cup whole milk yogurt

½ cup basil leaves

¼ cup fresh parsley leaves

¼ cup tahini (ground sesame seeds)

2 tablespoons lemon juice

1 clove garlic

¼ teaspoon fine sea salt

Basic Tahini Sauce (No food processor needed)

Stays fresh for up to 1 week in the fridge.

DIRECTIONS: Stir together the tahini, lemon juice, water, garlic, and salt. Taste and add more salt and pepper, if needed.

INGREDIENTS:

½ cup tahini (unsalted)

¼ cup fresh lemon juice

¼ cup water

1 small clove garlic, finely minced

½ teaspoon fine salt

Instant Pot Easy Shredded Chicken

*Can cook up to 3 pounds of chicken using the same liquid and seasoning measurements.

DIRECTIONS: Cut large chicken breasts in half. Place the chicken in the Instant Pot. Sprinkle with the salt and garlic powder. Pour the broth over the chicken. Make sure large pieces are fully submerged.

Secure the lid and set the valve to Sealing. Press Manual pressure and then set the timer to 12 minutes high pressure. Let the pressure release naturally for 10 minutes, then release any remaining pressure. Check that the chicken shreds easily. (If it isn’t fully cooked, seal the lid again and set for 2 to 3 more minutes.) Transfer to a cutting board and use two forks to shred it. Cool, then store in a sealed glass container in the fridge.

INGREDIENTS:

1 pound skinless, boneless chicken breast*

1 pound skinless, boneless chicken thighs*

1 cup low-sodium chicken broth

½ teaspoon fine sea salt

½ teaspoon garlic powder

Quick Seasoned Black Beans

Canned beans are easier to digest if you drain and rinse them. Use broth to add back liquid.

DIRECTIONS: Heat oil in a medium heavy-bottomed pot with a lid over medium heat. Add the onion, garlic, and salt and sauté, stirring occasionally, for 2 minutes. Add the chili powder, cumin, and oregano and sauté, stirring continuously, for 30 seconds, being careful not to let the spices burn. Add broth and beans and stir. Cover and simmer over low heat for 15 minutes, stirring occasionally. (Beans should thicken to a texture similar to refried beans; keep an eye on them. If needed, add another splash of broth) Remove from heat. Add cilantro and lime juice and taste.

INGREDIENTS:

2 (15 ounce) cans black bean, drained and rinsed

2 tablespoons Extra Virgin Olive Oil, Organic

½ red onion, chopped fine

3 cloves garlic, minced

½ teaspoon fine sea salt

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 cup low-sodium broth (chicken or veg)

optional chopped fresh cilantro

to taste salt and pepper