Superfood Garden Bowl
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Earlier this week we introduced Jaime Parker, who we are sponsoring as she trains for the 2015 Boston Marathon. As part of her training, Dr. Jaime is making recipes each week, integrating Wholesome Goodness products into nutritious and delicious meals that fuel her preparations for the marathon.

As a health and wellness coach, Jaime is always on the lookout to make healthful, nutritious recipes as accessible and tasty as she possibly can for herself and her clients. This week, she’s sharing her recipe for a superfood bowl featuring our balsamic dressing (which was featured in Life & Style!), and sea salt kettle chips.

Made with:
Tuscan Balsamic Vinaigrette Dressing
Sea Salt & Vinegar Kettle-Cooked Potato Chips

Course: Dinner, Lunch, Salad
Cuisine: Vegan, Vegetarian
Servings: 2
Ingredients
Variety of vegetables (I choose what’s in season. Organic is always best, when available.) For this dish, I chose:
  • Variety of vegetables I choose what’s in season. Organic is always best, when available. For this dish, I chose:
  • 1 cup Brussel sprouts
  • 2 cups Cauliflower
  • 2 cups Green cabbage
  • 1 cup Sugar snap peas
  • Handful of sprouts pea and broccoli used here
Other Ingredients
  • ½ cup of beans of your choice cooked. (Kidney and pinto used here. If you get canned beans, try to buy them in a non BPA can and always rinse the beans).
  • 2 Tablespoon Wholesome Goodness Balsamic Dressing
  • 4 Tablespoon Garden Style Medium Salsa
  • ½ cup Wholesome Goodness Sea Salt kettle chips
  • 1 teaspoon Kalia spirulina flakes optional
Instructions
  1. Cook the Brussel sprouts and steam the other vegetables for 8 minutes when water is boiling. Using a multi-pot cooker and steamer makes it easy!
  2. Drain the Brussel sprouts and mix with the other vegetables.
  3. In a large bowl mix all vegetables with the beans, dressing, and salsa.
  4. Top with sprouts, spirulina flakes, and chips for extra crunch!