Saturday, June 10, 2017

Spring Superfood Bowl ft. Blueberry Ginger Dressing

Spring Superfood Bowl
Featuring Blueberry Ginger Dressing

Spring offers so many yummy greens while we wait for fresh berries to come back into season in Summer. Lately we've been obsessed with spinach and have been enjoying our superfood bowls a little too much! So much so in fact that we just had to share!

  • 4 oz spinach
  • 1/2 cup cook quinoa
  • 1/2 cup alfalfa sprouts
  • 1/2 cup chickpeas, rinsed
  • 1/2 cup sliced almonds
  • 6 oz fresh or frozen blueberries
  • 1 avocado, peeled, cored, and diced into small pieces
For the dressing:

  • 1/3 cup blueberries
  • 1/4 cup olive oil
  • 1/2 inch piece of ginger, peeled and chopped
  • 2 tbsp raw apple cider vinegar
  • 1 tbsp maple syrup
  • salt & peper to taste
  • Add all of the ingredients for the dressing to a food processor. Pulse until well blended. Add salt and pepper to taste.
  • For the salad divide the spinach into two bowls. Top spinach with quinoa, sprouts, chickpeas, almonds, and blueberries, and avocado, dividing evenly between bowls. Top with blueberry-ginger dressing and serve. 

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