Thank you to organicgirl for sponsoring this post!
Fresh greens are topped with blueberries, quinoa, sprouts, chickpeas, avocado, and almonds to create a Spring Superfood Bowl with blueberry-ginger dressing!
The first day of summer is going to be here before we know it. Here in Florida it feels like summer already arrived. The weather is beautiful and the daily afternoon rain showers have started. The arrival of summer means vacations, road trips, backyard barbecues and more. But before we head into summer, I wanted to share with you one of my favorite recipes featuring fresh spring flavors. Blueberries, sprouts, avocado, greens and more are packed into this Spring Superfood Bowl. A fresh blueberry-ginger dressing tops it all off and creates a meal packed with flavor and important nutrients to supercharge your body for summer.
I love using organicgirl SUPER SPINACH because it not only includes baby spinach, but also baby bok choy and sweet baby kale. Three different types of greens means more flavor and vitamins. Salad greens are one ingredient that I always have in my fridge. I add them to my egg scramble in the morning, layer them over my sandwich for lunch and make myself a beautiful bowl of green goodness for dinner. Spring Superfood bowls are everything that I love about spring in one easy bowl.
Today, I teamed up with organicgirl to help supercharge your summer. Enter to win a Fitbit and one year of free organicgirl greens. Follow organicgirl on Pinterest and check out the Summer Supercharge board. Create your own personal board titled “organicgirl summer supercharge” and pin recipes that inspire you to add more greens and superfoods to your diet. Visit organicgirl for more details on how to supercharge you summer and win!
Spring Superfood Bowl with Blueberry-Ginger Dressing
For the salad bowls:
- 4 ounces organicgirl SUPER SPINACH
- 1/2 cup cooked quinoa
- 1/2 cup alfalfa sprouts
- 1/2 cup chickpeas garbanzo beans rinsed
- 1/2 cup sliced almonds
- 6 ounce package of blueberries
- 1 avocado peeled, cored and diced into small pieces
For the blueberry-ginger dressing:
- 1/3 cup blueberries
- 1/4 cup olive oil
- 1/2 inch piece of ginger peeled and chopped
- 2 tablespoons raw apple cider vinegar
- 1 tablespoon maple syrup
- salt and pepper to taste
To make the dressing:
- Add all of the ingredients for the dressing (blueberries through maple syrup) to a food processor. Pulse until well blended. Add salt and pepper, to taste.
To assemble the salad:
Divide the spinach mix into two servings and arrange in bowls. Top spinach mix with quinoa, sprouts, chickpeas, almonds, blueberries, and avocado, dividing evenly between bowls. Top with blueberry-ginger dressing and serve.
Nutrition InformationCalories: 836, Fat: 62g, Saturated Fat: 7g, Sodium: 62mg, Potassium: 1361mg, Carbohydrates: 62g, Fiber: 19g, Sugar: 21g, Protein: 18g, Vitamin A: 110.2%, Vitamin C: 45.9%, Calcium: 20.7%, Iron: 31.6%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
Source: Spoonful of Flavor
This post is sponsored by organicgirl. As always, all opinions are my own.