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AKA how many nutrient powerhouses can you fit into one bowl

AKA how to make a salad that doesn’t suck

AKA eating balanced, wholesome foods that taste AMAZING.

Based on the season, some iteration of this is about my favorite thing to eat. This is my winter version.

This nourish bowl is:

  • Full of winter produce like sweet potatoes and broccoli and pomegranate and kale
  • Tossed with a luscious homemade balsamic vinaigrette
  • Mixed up with some whole grain brown rice and quinoa for complex carbs and roasted garbanzo beans for plant-based protein
  • Bursting with sweet pops of pomegranate and dried cherries
  • Topped with perfect, slightly sweet, slightly spicy, super garlicky almonds from Santé nuts
  • Finished with a crumble of creamy goat cheese and squeeze of zingy lemon

This salad is also amazing for meal prep. Kale is super hearty and holds up really well. Plus, you can prep the components and keep them separate until time to devour.

Meal Prep

Complete these prep steps and store separately:

  • roast the veg and garbanzo beans
  • blend together the balsamic vinaigrette
  • remove arils from pomegranate
  • chop your kale
  • cook up grain of choice like brown rice, quinoa or farro
  • chop the nuts

What can I use as a substitute?

This meal is VERY versatile. There really are no rules. Here are some ways you could switch it up.

  • Veggies: try butternut or delicata squash, cauliflower, brussels sprouts, beets, turnips or red onion
  • Grain: try quinoa, farro, millet, wild rice or you can even omit completely
  • Nuts: try pistachios, cashews, pumpkin seeds or walnuts
  • Greens: switch it up by adding spinach, arugula, chard or even romaine lettuce
  • Sauce: this would be great with any type of vinaigrette or even a green goddess tahini-based dressing
  • Protein: add chicken, tofu, tempeh, edamame, etc for additional protein

Alright have I convinced you to make this yet!?

If you make this, I would LOVE to see! Snap a pic and tag me on Instagram @itsaflavorfullife!

Prefer to watch? See the how-to right here!

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Winter Nourish Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
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Description

A hearty, balanced bowl complete with whole grains, legumes, a rainbow of veggies, juicy fruits, heart-healthy nuts and a luscious dressing. Versatile and prep-ahead-able this will be a go-to for lunch or dinner!

Ingredients

Scale

Dressing

  • 1 teaspoon Dijon mustard
  • 1–2 teaspoons honey or agave
  • 1–2 tablespoons mayo (optional)
  • 1/4 cup balsamic vinegar
  • 1/2 cup good quality extra virgin olive oil
  • Generous pinches of sea salt and cracked black pepper

Roasted Veg

  • 2 medium sweet potatoes, cubed
  • 1 small head broccoli, chopped into small florets
  • 1 can garbanzo beans, drained and rinsed
  • extra virgin olive oil, for drizzling
  • salt, pepper, smoked paprika and garlic powder, for seasoning

Salad

  • 1 head curly kale, chopped
  • juice of 1/2 lemon
  • pinch of salt
  • 1/3 cup pomegranate arils
  • 1/3 cup fresh basil leaves, chopped
  • 1/3 cup garlic almonds
  • 1/3 cup dried cherries
  • 1 cup cooked grain of choice, I used a packet of brown rice/quinoa blend
  • 2 oz goat cheese, crumbled
  • 1/2 avocado, sliced

Instructions

Dressing

Whisk or blend all ingredients and season to taste as needed with extra honey, salt, pepper, etc.

Roasted veg

Preheat oven to 425. Toss sweet potatoes with a drizzle of olive oil and sprinkle with salt, pepper, smoked paprika and garlic powder. Use your hands to make sure the cubes are really well coated with oil and seasonings. Place on a parchment or silicone baking mat-lined baking tray and roast for 15 minutes.

Season the chickpeas and broccoli as you did the sweet potatoes. Remove sweet potatoes from the oven, push them to the side slightly and add the broccoli and chickpeas to the pan. Return to oven for 15 minutes until everything is slightly browned and crispy.

Salad

Place kale in a large bowl and add a splash of olive oil and lemon juice and a sprinkle of salt. Use your hands to massage the kale for 3-4 minutes until shiny and tender.

Assemble the salads by adding the roasted veggies and beans, nuts, pomegranate, cherries and basil. Toss with dressing. Spoon into a bowl or plate and top with goat cheese and avocado. DIG IN.

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