Berry Green Buddha Bowl with Lemon Avocado Kale Mint Dressing

Thank you to organicgirl for sponsoring this post!

Nourish yourself with a berry green Buddha bowl with lemon avocado kale mint dressing. Packed with protein, fresh greens, vegetables, and berries that you will want to enjoy every single day of the week!

Let’s take your boring lunch to a whole different level! Combine the freshest herbs, strawberries, avocados and greens in one big bowl to create a Berry Green Buddha bowl with Lemon Avocado Kale Mint Dressing. Buddha bowls, nourish bowls, power bowls and macro bowls are nutrient rich bowls loaded with protein, grains, veggies and more. The best thing about buddha bowls is that you can swap out any of the nutritious ingredients for your favorite flavors.

This Buddha bowl is packed with organicgirl i heart baby kale! In addition to adding the raw fresh greens to the bowl, I created a creamy green dressing.

Sometimes the salad dressing is the best part of a salad. This salad dressing came together one day at the last minute. I needed a salad dressing for my salad and was all out of my favorite organicgirl white cheddar dressing. Instead, I mixed together some ingredients I had available and created this smooth and creamy dressing made with avocado, lemon juice, organicgirl i heart baby kale and fresh mint. The dressing is so flavorful and refreshing. I could eat it by the spoonful!

Go ahead, nourish yourself with this berry green buddha bowl with lemon avocado kale mint dressing!

Spoonful of Flavor

Berry Green Buddha Bowl with Lemon Avocado Kale Mint Dressing

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Nourish yourself with a berry green Buddha bowl packed with protein, fresh greens, vegetables, berries and topped with a creamy lemon avocado kale mint dressing!

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Course: Salad

Cuisine: American

Calories: 307

Ingredients Method Nutrition Notes

Ingredients

  

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For the dressing:

• 1/2 ripe avocado peeled, halved and pit removed
• 1 handful organicgirl i heart baby kale
• 1 tablespoon chopped fresh mint
• juice from one lemon
• water as needed

For the bowl:

• 1/2 cup cooked quinoa
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh parsley
• 2 ounces organicgirl i heart baby kale
• 1/3 cup chickpeas
• 1/3 cup coarsely chopped strawberries
• 1/3 medium cucumber sliced
• 1/2 avocado peeled, sliced and pit removed
• 1/2 teaspoon chia seeds

Method

 

1. To make the salad dressing, add the avocado, baby kale, mint and lemon juice to the bowl of a food processor. Pulse until well blended. Add water slowly and mix until the desired consistency is reached; set aside.
2. To make the buddha bowl, in a small bowl combine the quinoa, lemon juice, mint and parsley. Mix until combined. In a large bowl, combine the lemon mint quinoa, baby kale greens, chickpeas, strawberries, cucumber, avocado and chia seeds. Drizzle the dressing over the ingredients, as desired. Enjoy!

Nutrition

Calories: 307kcalCarbohydrates: 34gProtein: 9gFat: 17gSaturated Fat: 2gCholesterol: 0mgSodium: 33mgPotassium: 971mgFiber: 11gSugar: 4gVitamin A: 5045IUVitamin C: 86.7mgCalcium: 126mgIron: 3.3mg

Notes

• These bowls and dressing can be prepped in advance. Add dressing just prior to serving.
• Store the bowls in the refrigerator for up to 3 days.

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This post is sponsored by organicgirl. As always, all opinions are my own.