Berry Green Buddha Bowl with Lemon Avocado Kale Mint Dressing
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!
Servings: 2 servings
Ingredients
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
Instructions
- 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.
- 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!
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.
Nutrition
Calories: 307kcal | Carbohydrates: 34g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 33mg | Potassium: 971mg | Fiber: 11g | Sugar: 4g | Vitamin A: 5045IU | Vitamin C: 86.7mg | Calcium: 126mg | Iron: 3.3mg