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Spring Superfood Bowl with Blueberry-Ginger Dressing - a bed of fresh greens is topped with blueberries, quinoa, sprouts, chickpeas, avocado, almonds and blueberry-ginger dressing!

Spring Superfood Bowl with Blueberry-Ginger Dressing

Yield: 3 servings
Prep Time: 20 mins
Total Time: 20 mins
Fresh greens are topped with blueberries, quinoa, sprouts, chickpeas, avocado, and almonds to create a Spring Superfood Bowl with blueberry-ginger dressing!
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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 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.


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
Course: Salad
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.