Sunday Super Food Bowl 🥙
Black Quinoa – Beets – Purple Onion – Red & Orange Bell Peppers – Sweet Potato – Cauliflower – Spinach – Arugula – Oranges – Avocado – Pumpkin Seeds – Sunflower Seeds – Hemp Seeds
All. The. Things. 🌈😋🌈
Superfood Bowl with Orange Ginger Almond Sauce🍊
1 sweet potato
1 10-ounce bag organic cauliflower florets
1/2 purple onion
1 red bell pepper
1 orange bell pepper
1 teaspoon Bragg’s Seasoning @bragglivefoodproducts
1/2 cup black quinoa, uncooked
1/2 cup Love Beets brand beets in vinegar @lovebeets
6 ounces baby spinach/arugula mix
2 tablespoons dried cranberries
2 tablespoons pumpkin and sunflower seed mix
2 tablespoons hemp seeds
3 tablespoons almond butter
1 tablespoon chili garlic sauce
2 teaspoons smoked nori spice
1. Preheat the oven to 425°F. Cut the sweet potato into half inch cubes. Thinly sliced the purple onion and the red and orange bell pepper. Place the sweet potato, purple onion, bell peppers, and cauliflower on a large baking sheet and toss with 2 tablespoons olive oil, Bragg’s Seasoning and salt & pepper. Roast until crisp in places in lightly browned, 20 to 25 minutes.
2. Add black quinoa, 1 cup water and pinch of salt to a small sauce pan. Bring to a boil, cover, reduce heat to low, and cook until the grains burst and water is absorbed, 12 to 15 minutes.
3. Squeeze the juice of one orange into a medium bowl. Supreme the second orange into sections, removing the peel and pith, and set aside. Peel and mince the ginger. Add minced ginger, almond butter, 3 tablespoons warm water, chili garlic sauce, and a pinch of salt to the orange juice. Whisk the ginger Allman sauce.
4. Peel and slice the avocado. Cut the beets into quarters. Divide the spinach/arugula mix between two large bowls. Top with quinoa, roasted vegetables, beets, avocado slices and orange sections. Sprinkle each super food bowl with dried cranberries, pumpkin/sunflower seeds, hemp seeds and smoked nori spice. Serve with Ginger Almond Sauce. Enjoy!