Crispy Air-Fried Power Bowl

air fryer power bowl

Thank you to Power AirFryer Oven for kindly sponsoring this post. All opinions are 100% honest & completely my own.

Power bowls are a great way to add nutritional and flavor variety to your meals, without a lot of fuss. Just throw a variety of tasty, nutrient-dense foods into a bowl, add your favorite topping or dressing, and dig in! It’s the perfect healthy meal to enjoy in lieu of a salad. Power bowls are, in my opinion, much more satisfying than a salad. I always crave a crispy crunch with my power bowls, so I was really excited to use my new Power AirFryer Oven to give some of my mix-ins an extra crispy texture, without all of the oil and grease that comes with deep fried food. After all, I’m going for nutritious here, folks!

I teamed up with Power AirFryer to share my favorite way to jazz up some basic foods to make them more exciting to eat. With minimal food prep, everyone in our home is more interested in eating their veggies when they’re air fried! I’ve left the AirFryer out on my counter and have literally made brussel sprouts in it every single day. Lucy even asked me to make it for a snack one day! I’ve never gotten them so crispy and light before trying this method. But since the Power AirFryer Oven comes with three trays, I can cook a variety of foods all at once to make a complete meal, without even firing up my oven.


What makes the AirFryer special is the super hot air that blasts around the food on the metal trays, allowing the food to become extra crispy, especially when lightly sprayed with oil before cooking. The unit comes with a rotisserie basket, or the option to use the three trays. At the bottom of the oven is a non-stick tray for catching any crumbs and oil dripping so clean-up is a breeze.


I’m really just getting started, learning about fun recipes to make with my AirFryer, but the power bowl is now a regular in my meal rotation! I can change up the veggies, depending on what’s in my fridge, and often choose to make my power bowls completely vegetarian. Just fill up all three trays with a variety of battered and/or oiled vegetables, select the temperature and time, and let her go! It cooks my food much faster and more evenly than the oven, which is great because I often wait too long to get dinner started at our house.

air fryer power bowl

The Power AirFryer Oven comes with guidelines for cooking times and temperatures, but when combining food types in one cook, I had to do a tiny bit of planning. For instance, when making these power bowl ingredients, I adding the chicken first, then after 4 minutes, I added the cauliflower, waited two minutes, then added the brussel sprouts. They cooked at the same temperature, but for different lengths of time. In between those times I prepped the next item to go inside the AirFryer. All said, in prep time and cook time, this meal took me only 20 minutes to make!

air fryer power bowl

air fryer chicken tenders

Air-Fried Chicken Tenders

  • 1-2 beaten eggs
  • 6-7 chicken tenders
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup panko crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper

Combine the bread crumbs and seasoning in a bowl large enough to fit a chicken tender. Dip the chicken tenders in the egg wash, then toss into the crumbs mixture, pressing the mixture onto the tender so it sticks nicely. Place chicken tenders onto a greased AirFryer tray, leaving a bit of space between the tenders for air flow. Spray the chicken tenders with the oil of your choice.

Cook at 400 degrees for 12 minutes. No need to turn the tenders as they cook!

air fryer cauliflower

Spicy Air-Fried Cauliflower

  • 1/2 head of cauliflower, chopped into bite-size pieces
  • 1 beaten egg
  • 1 cup flour (substitute corn meal for a crunchier texture)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder

Mix the flour with the seasoning in a relatively small bowl. Dip each piece of cauliflower into the egg wash, toss in the flour mixture, then place onto a greased AirFryer tray. Spray with oil before placing into the AirFryer. Cook at 400 degrees for 8-10 minutes, depending on how tender or crisp you’d like the cauliflower to be.

air fryer brussel sprouts

Air-Fried Brussel Sprouts

  • 6-8 brussel sprouts, thinly sliced
  • 1/4 cup sliced almonds
  • 2 tablespoons melted butter
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste

Melt the butter in a medium bowl, add the brussel sprouts and sliced almonds, then toss to coat in the butter. Add the seasoning and toss to coat again. Spread the mixture of brussel sprouts and almonds evenly in one layer on a greased AirFryer tray. Cook at 400 degrees for 6-8 minutes.

air fryer power bowl

I love layering the crispy air-fried food atop a bed of spinach and topping with my favorite dressing, some tahini, or hummus. So delicious and satisfying!

You can check out more AirFryer recipes at the Power AirFryer Oven website. You can win your own Power AirFryer Oven through the Instagram giveaway I’m hosting too! I’d love to hear what kind of recipes you would try— or have tried— with an AirFryer. I feel like there are endless possibilities, and I’m only getting started!

Vegetarian Protein-Packed Pesto Pasta

vegetarian high protein pesto pasta

Are you trying to fit in more vegetables, less meat, more protein, less carbs? It’s a lot to think about! But this vegetarian pesto pasta dish has it all, thanks to the edamame spaghetti I used, rather than traditional wheat-based pasta. It’s also a one-pot meal, so there’s very little cleanup involved with food prep or cooking. It’s serious the answer to all of my problems! (Or at least the problems that arise during dinnertime!)

I’ve struggled with eating healthy during the past year of home renovations. There’s so much mental and physical work involved, not to mention time, that it often feels like very little motivation and attention is leftover for planning and making nutritious meals. But lately I’ve committed to doing better with our family dinners, and not resorting to pizza, or french toast, or whatever sounds good after a long day of work.

I’ve been trying to figure out a few core meals that everyone in our family, even the little kids, can enjoy, without feeling like, “It’s okay for a healthy meal.” You know what I mean? This protein-packed pasta dish was devoured by everyone without complaints, and I didn’t mention one word about it being health. I’d say it’s definitely a keeper! So much so that I had to bring it to my blog to share with you all.

vegetarian protein pasta

I used frozen peas and green beans as well as canned pesto, just for convenience. I always have those items on hand so I can throw together a meal without a lot of leg work or planning. Of course you can use fresh vegetables and homemade pesto if that’s your jam!


  • 1 8oz box of edamame pasta
  • 1/2 8oz jar of traditional basil pesto
  • 1 bag of frozen green beans
  • 1 cup of frozen peas
  • 2 handfuls of fresh spinach
  • tablespoon of chopped or slivered nuts (optional garnish)

This is gonna be so easy, I promise! All you need to do to make this dish is get a big pot of water boiling, and dump in 1 cup of frozen peas, 1 bag of frozen green beans, and the entire 8oz box of edamame pasta. Bring back to a boil, reduce to a simmer, and allow to cook for 8 minutes.

vegetarian high protein pesto pasta

After the pasta and vegetables are cooked, drain the pot and gently mix in half of the jar of pesto.

As you serve the pasta, mix in some fresh spinach until barely wilted, and top with the chopped nut of your choice. I chose sliced almonds because it’s what I had on hand, but pine nuts would have been amazing!

vegetarian high protein pesto pasta

Such a delicious and satisfying meal! Sometimes I also serve it with sliced sausage for extra heartiness and protein. Just enjoyed a reheated bowl of leftovers for my post-workout meal today and it really hit the spot! Let me know if you give it a try. :)

Creamy Sausage, Kale, and Wild Rice Soup

creamy sausage, kale, and wild rice soup

Food memories have a way of marking significant times in life, like the delicious carrot cake we had on our wedding day, making nobake cookies with my mom, and learning about mixing corn and mashed potatoes together with my grandma. Four years ago when I was traveling to frequent oncologist appointments, I fondly remember enjoying a bowl of turkey, kale, and wild rice soup afterwards with my mom and baby Lucy. It became something I could actually look forward to in an otherwise dreary time. Years later, I still dream of that soup, so I decided to create my own version I can enjoy at home whenever I want!

I partnered with Horizon Organic to bring this soup recipe to you, because while I want my girls to get the benefit of a delicious soup full of nutritious whole food ingredients, I don’t want any of the weird stuff that you find in non-organic produce and cartons of milk.

creamy sausage, kale, and wild rice soup

Creamy Sausage, Kale, and Wild Rice Soup
Write a review
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
3648 calories
232 g
600 g
242 g
135 g
102 g
3062 g
9818 g
38 g
2 g
125 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 3648
Calories from Fat 2171
% Daily Value *
Total Fat 242g
Saturated Fat 102g
Trans Fat 2g
Polyunsaturated Fat 27g
Monounsaturated Fat 98g
Cholesterol 600mg
Sodium 9818mg
Total Carbohydrates 232g
Dietary Fiber 13g
Sugars 38g
Protein 135g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 5 Italian style sausages, removed from casing
  2. 1 small yellow onion, finely chopped
  3. 2 garlic cloves, minced
  4. 2 celery stalks, chopped
  5. 1 bunch of kale, finely shopped
  6. 6 cups of turkey broth
  7. 1/2 cup brown rice
  8. 1/2 cup black wild rice
  9. 1 bay leaf
  10. 2 teaspoons cumin
  11. 2 teaspoons Italian seasoning
  12. salt and pepper to taste
  13. 1/2 stick butter
  14. 1/2 cup flour
  15. 2.5 cups milk
  1. Add chopped onion to raw sausage before browning sausage. Add minced garlic and sauté for one minute before adding the broth, rice, celery, and seasoning. Add the finely chopped kale and stir as is wilts in the heat. Allow broth to come to a boil as you prepare the roux.
  2. Melt the butter in a saucepan over low heat, then whisk in the flour. This will form a clump, more than a paste, so slowly pour the milk in to the saucepan and whisk together over low heat. Once combined, pour the roux into the soup and stir for a few minutes as the roux thickens the soup.
  3. Simmer for 1-1 1/2 hours to let the kale and rice cook fully. The next day the soup will be thicker, so I like to thin it out by adding more milk.
Making Nice in the Midwest
creamy sausage, kale, and wild rice soup

I used turkey sausage for this recipe, but regular sausage would be fine as well! The soup will certainly be richer, and that’s not exactly my taste.

creamy sausage, kale, and wild rice soup

creamy sausage, kale, and wild rice soup

This soup turned out to be everything I wanted! Flavorful, hearty, healthful, and comforting. I’m already planning to make a pot of this soup after Thanksgiving, with leftover turkey instead of sausage.

What are your go-to comfort soup recipes? I’m a faithful fan of chicken noodle too, though chili is right up there on my list! If you want more recipe and snack ideas from Horizon, be sure to follow them on Pinterest, Facebook, and Instagram! I’m always happy to work with them, and love seeing other bloggers’ recipes and ideas.

creamy sausage, kale, and wild rice soup

This is a sponsored conversation written by me on behalf of Horizon. The opinions and text are all mine.