Go Back
–+ servings

Winter Superfoods Bowl

Print Recipe Pin Recipe Add to Collection
SERVINGS 4
Course Dessert, Entree, Lunch, Salad
Cuisine American
Servings 4
Calories 477 kcal

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
Keyword dinner, healthy grains, lunch, plant protein, salad, vegan, vegetarian, veggies most
Tried this recipe?Let us know how it was!