Superfood Bowls are packed with… yes, you guessed it, Superfoods! Superfoods are nutrient-dense powerhouses that pack large doses of antioxidants, polyphenols, vitamins, and minerals. Check out this recipe!
Ingredients
- 1 sweet potato
- 2 large beets
- 1 cup Brussels sprouts
- 1 can chickpeas, drained and rinsed and roasted
- a few tablespoons of olive oil or coconut oil
- teaspoon cumin
- teaspoon salt
- 1 bundle of kale
- 1 cup Bulgar wheat
- almonds
- micro greens or sprouts
- honey lime avocado dressing
Instructions
- Turn oven to 425 degrees. Peel then chop sweet potatoes and beets into similar sized squares, then cut Brussels in half. Toss the vegetables in olive oil (use coconut oil if you’re really going for the super foods here), salt, and cumin (being generous with the salt). Line a rimmed baking sheet with olive oil or foil and lay out the vegetables. Roast for 30-40 minutes or until tender and brown on the edges (the Brussels and Beets may need to be removed sooner than the sweet potato).
- Meanwhile, cook the Bulgar wheat. Rinse the grain a few times pouring off the cloudy water. Then combine the 1 cup Bulgar with 2 cups of cold water in a pot on the stove. Bring to a boil then simmer for 15-20 minutes or until water is absorbed.
- Next Roast the Chickpeas.
- Chop or tear the kale into bite sized pieces and throw into a bowl. Once the vegetables and chickpeas are done, place them also in individual bowls. Same with micro greens, Bulgar, and almonds. What you’re going for is a whole lot of bowls with a whole lot of ingredients.
- Whisk up the avocado dressing and pour into a jar.
- Spread out all the ingredients along your table and stack up a few bowls. Let your guests fill their bowls to their liking.
Recipe brought to you by The Vintage Mixer.