Primal Kitchen® is all in when it comes to the rise of the real food bowl. Ashlyn Randolph, a food blogger and professional dancer, nailed the trend, and we couldn't be more excited to share her amazing, Primal Kitchen infused recipes!

There are three important components of a great real food bowl: nutrient dense ingredients, an eye for complementary colors, and the perfect fusion of flavors. Ashlyn Randolph makes it look easy--and you can too!

Read below for the epic Sweet Potato Breakfast Bowl and the Honey Chipotle Chicken Bowl. You'll love the simplicity of these recipes, and the easy clean up! Check out Ashlyn's blog, A Dancer's Plate, for more inspired dishes!

About Ashlyn Randolph

Ashlyn Randolph is a Latin ballroom dancer, foodie, and lover of LIFE from a small town in the beautiful mountains of North Carolina. Ashlyn started dancing when she was 16, and has proven again and again that it's never too late to discover something you love, and to follow that dream.

Ashlyn quickly realized how important health is for dancers, and her desire to keep her body strong sparked a love for cooking, health, and wellness. Educating herself about fitness, yoga, and other techniques designed to keep your body happy and healthy, Ashlyn has also flourished as a recipe creator.

Over time, Ashlyn learned new ways to eat the foods she loved, while giving her body the nutrition she needed. Check out Ashlyn's amazing work and wealth of knowledge at her beautiful blog, A Dancer's Plate, and fall in love with some seriously colorful recipes and drool-worthy food photography.

Sweet Potato Breakfast Bowl

Ingredients 

• 1 cup spinach
• 1 cup purple sweet potatoes (cubed or sliced)
• 3 strips uncured bacon
• 2 eggs
• 1/4 cup onion (diced)
• 1/4 cup bell pepper (diced)
• 1/2 cup tri-color quinoa
• 1/2 avocado (sliced)
• Honey
• Garlic powder
• Cinnamon
• Sea salt
• 1/2 cup coconut milk
• Primal Kitchen® Avocado Oil
• Primal Kitchen® Mayo

Instructions

• Preheat the oven to 400 degrees.
• Toss the sweet potato slices with Primal Kitchen® Avocado Oil and a few pinches of cinnamon.  Roast the sweet potatoes on a baking tray for 10 minutes, or until soft.
• Sautée the onions and bell peppers in Primal Kitchen® Avocado Oil for 5-10 min, or until soft. Add a pinch of salt and pepper.
• Scramble the eggs.
• Cook the bacon.
• Boil 1/2 cups of water. Add in the quinoa. Cover the pot, and let simmer for 15-20 minutes until the quinoa is fully cooked and has absorbed all of the water.
• In a small bowl, mix together 1/3 cup Primal Kitchen® Mayo, coconut milk, and a pinch each of garlic powder, honey, and sea salt. Whisk to create a uniform dressing.
• Arrange the serving bowl with a bed of the spinach, and then add in the rest of the ingredients, creating a full color wheel of flavor!
• Drizzle on the Primal Kitchen® Mayo dressing.
• Enjoy!

Honey Chipotle Chicken Bowl

Ingredients 

• 1 cup cup organic spinach
• 1 cup organic potato (sliced)
• 1 grilled organic chicken breast (sliced)
• Maple paprika roasted chickpeas (roasted chickpeas seasoned with maple syrup and paprika)
• 1/3 cup quinoa
• 1/2 cup dried tomatoes
• 1/4 cup green onions (diced)
• 1/2 avocado (sliced)
• 1/3 cup Primal Kitchen® Chipotle Lime Mayo
• Primal Kitchen® Avocado Oil
• Honey (to taste)
• Rosemary (1/2 tablespoon)
• 1/2 cup coconut milk
• Stevia (to taste)

Instructions 

• Preheat the oven to 400 degrees.
• Toss the potato slices with Primal Kitchen® Avocado Oil. Add a pinch of salt, pepper, and rosemary.
• Roast the potatoes for 10-15 minutes, or until soft.
• Boil 1/2 cups of water. Add in the quinoa. Cover the pot, and let simmer for 15-20 minutes until the quinoa is fully cooked and has absorbed all of the water.
• In a mixing bowl, whisk together the Primal Kitchen® Chipotle Lime Mayo, honey, stevia, and coconut milk into a uniform dressing.
• In the serving bowl, layer in a thick bed of spinach. Add in the other ingredients on top, creating a colorful arrangement of flavor.
• Drizzle the Primal Kitchen® Chipotle Lime Mayo dressing on top.
• Enjoy!