Recipe recap: Superfoods Bowl

With the end of the year approaching, we thought it would be neat to reflect back on some of our most popular recipes. This recipe was tailored for popular fall fruits and vegetables, but with winter now officially here, try switching it up for a few current seasonal options. Remember: the more colorful your dish is, the greater range of nutrients you are eating!

  • For fruit toppings, consider oranges, pears, avocados, grapefruit, and cranberries as a replacement for or in addition to pomegranate seeds.
  • For veggie options besides cucumbers or squash, try beets, sweet potatoes, cauliflowers, shaved Brussels sprouts, radishes, snow peas, or broccoli.
  • For additional toppings, consider pumpkin seeds, sunflower seeds, walnuts or almonds for an added crunch!
  • For other grain options besides brown rice, give quinoa or farro a shot!
  • For other dressing options, try making your own balsamic vinaigrette {1/4 cup balsamic vinegar, (optional 1 tsp brown sugar), 1 Tbsp chopped garlic, 1/2 tsp salt, 1/2 tsp pepper, 1/2 cup Extra Virgin Olive Oil} or substituting fresh grapefruit juice for the fresh lemon juice in our Superfoods bowl dressing recipe.

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First, preheat your oven and prepare the salmon and butternut squash for cooking. Use our lemon salmon foil recipe for an easy salmon recipe, toss the butternut squash with olive oil, salt, and pepper and spread it on a foil lined pan. Place both in the oven at 400 degrees for 30 minutes.  If you are using uncooked brown rice or quinoa, prepare it at this point.

Chop your red onion and cucumber, set aside. Next, whisk together olive oil, honey, apple cider vinegar, lemon juice, salt and pepper to make the dressing. Set aside in the fridge until ready to assemble your bowl.

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To prepare the kale, remove the hard stems and tough leaves. Drizzle a light amount of olive oil and add a squeeze of fresh lemon. Massage together with your hands until tender and bright green.

Mix in red onion, cucumber, soybeans, and pomegranate seeds to your massaged kale. Pour your dressing in the salad mixture and stir together. Set aside in the fridge for the flavors to meld.

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To assemble, spoon out brown rice into bowl and top with kale salad mixture. I prefer to place my butternut squash on the side and not mix together so the squash does not become soggy. Top with cooked salmon and serve. Enjoy!

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Go to our original Superfoods Bowl post for the printable recipe!

Talk to us — Have you made this recipe? Did you make any changes to the recipe by switching any of the ingredients?

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