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
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.