Who says fresh salad and vegetable bowls are only for the summer? Today we have a nutritious, winter veggie bowl for you. The best part about bowls is that you can make them your own way and include pretty much any available fruit, veggie, or grain. Simply omit or substitute an ingredient in our dish if you don’t like it.
Ingredients
- 1 cup cooked quinoa
- 1 cup roasted butternut squash, cubed
- 1 cup roasted Brussels sprouts
- 1 cup cooked chickpeas
- 1 cup baby spinach
- 1/4 cup pomegranate seeds
- 1/4 cup sliced almonds
For the Ginger Turmeric Dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon maple syrup (optional)
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the cooked quinoa, roasted butternut squash, roasted Brussels sprouts, cooked chickpeas, baby spinach, pomegranate seeds, and sliced almonds.
- In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, grated ginger, ground turmeric, maple syrup (if using), salt, and pepper until well combined.
- Pour the ginger turmeric dressing over the grain bowl ingredients and toss gently to coat everything evenly.
- Serve the vegan winter grain bowl immediately or refrigerate for later use. It can be enjoyed warm or cold.
Nutrition Facts (approximate values per serving):
- Calories: 350-400
- Total Fat: 17-20g
- Saturated Fat: 2-3g
- Carbohydrates: 40-45g
- Fiber: 8-10g
- Sugars: 6-8g
- Protein: 10-12g
- Sodium: 150-200mg
