Spring Superfood Bowl with Blueberry-Ginger Dressing
Yield: 3 servings
Fresh greens are topped with blueberries, quinoa, sprouts, chickpeas, avocado, and almonds to create a Spring Superfood Bowl with blueberry-ginger dressing!
Ingredients
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
Instructions
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 three 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
Serving: 0g, Calories: 557kcal, Carbohydrates: 41g, Protein: 12g, Fat: 41g, Saturated Fat: 4g, Cholesterol: 0mg, Sodium: 41mg, Potassium: 907mg, Fiber: 13g, Sugar: 14g, Vitamin A: 3675IU, Vitamin C: 25.2mg, Calcium: 138mg, Iron: 3.8mg
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.