Winter Superfoods Bowl
SERVINGS 4
Ingredients
- 2 medium beets peeled, cut into 1-inch cubes
- 2 small sweet potatoes cut into 1-inch cubes
- 4 tsp. olive oil divided use
- ½ tsp. cumin divided use
- Sea salt or Himalayan salt and ground black pepper, divided use
- 2 cups Brussels sprouts cut in half lengthwise
- ½ medium avocado cut into chunks
- ¼ cup water
- 2 Tbsp. lime juice
- 1 Tbsp. rice wine vinegar
- 1 clove garlic finely chopped
- 1 tsp. honey
- 1 cups bulgur cooked warm
- 2 cups kale chopped
- 8 oz chickpeas
- ¼ cup almonds sliced toasted
- ¼ cup sunflower seeds
Instructions
- Preheat oven to 425º F.
- Place beets and sweet potato on a large baking sheet. Drizzle with ½ tsp. oil. Season with ¼ tsp. cumin, salt and pepper (if desired).
- Bake for 10 to 15 minutes; stir.
- Add Brussels sprouts. Drizzle with ½ tsp. oil. Bake for 20 minutes, stirring halfway through, or until vegetables are tender-crisp.
- While vegetables are baking make dressing by placing avocado, water, lime juice, vinegar, remaining 3 tsp. oil, garlic, honey, remaining ¼ tsp. cumin, and salt in blender (or food processor); cover. Blend until smooth. Set aside.
- Evenly divide bulgur between four serving bowls. Evenly top with kale, chickpeas, roasted vegetables, dressing, almonds, and sunflower seeds; serve immediately.
Nutrition
Calories: 477kcalCarbohydrates: 71gProtein: 15gFat: 19gSaturated Fat: 2gTrans Fat: 1gSodium: 138mgPotassium: 1280mgFiber: 18gSugar: 12gVitamin A: 12985IUVitamin C: 88mgCalcium: 160mgIron: 5mg
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