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Winter Superfoods Bowls


Grain bowls are popping up on restaurant menus everywhere, and not just at juice bars and vegan restaurants. With the right mix of ingredients they are as healthy as it gets, but that’s not the only reason we love them. Grain bowls are light yet satisfying, absolutely delicious, and they’re a great way to use leftovers.

This colorful grain bowl features lots of different nutrient-rich winter vegetables and other superfoods. It’s loaded with fiber to fill you up, and even though it’s vegetarian, it packs 15 grams of protein. Our recipe calls for bulgur, but any whole grain can be used. Sunflower seeds give it just the right amount of crunch, and the tangy lime and avocado dressing marries all of the flavors. With a few ingredients prepped ahead of time, like a baked sweet potato or a big batch of grains prepped for the week, this lunch or dinner comes together in a few minutes.


Winter Superfoods Bowls

Total Time: 55 min.

Prep Time: 20 min.

Cooking Time: 35 min.

Yield: 4 servings


2 medium beets, peeled, cut into 1-inch cubes

2 medium sweet potatoes, cut into 1-inch cubes

4 tsp. olive oil, divided use

½ tsp. ground cumin, divided use

Sea salt (or Himalayan salt) and ground black pepper, divided use

2 cups Brussels sprouts, cut in half lengthwise

½ medium avocado, cut into chunks

¼ cup water

2 Tbsp. fresh lime juice

1 Tbsp. rice vinegar

1 clove garlic, finely chopped

1 tsp. raw honey (or maple syrup)

2 cups cooked bulgur, warm

2 cups chopped kale

1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed

¼ cup sliced almonds, toasted

¼ cup sunflower seeds


1. Preheat oven to 425º F.

2. Place beets and sweet potato on a large baking sheet. Drizzle with ½ tsp. oil. Season with ¼ tsp. cumin, salt and pepper (if desired).

3. Bake for 10 to 15 minutes; stir.

4. Add Brussels sprouts. Drizzle with ½ tsp. oil. Bake for 20 minutes, stirring halfway through, or until vegetables are tender-crisp.

5. While vegetables are baking make dressing by placing avocado, water, lime juice, vinegar, remaining 3 tsp. oil, garlic, honey, remaining ¼ tsp. cumin, and salt in blender (or food processor); cover. Blend until smooth. Set aside.

6. Evenly divide bulgur between four serving bowls. Evenly top with kale, chickpeas, roasted vegetables, dressing, almonds, and sunflower seeds; serve immediately.


• Spinach, Swiss chard, or collard greens can be substituted for kale.

• Broccoli can be substituted for Brussels sprouts.

Legumes can be substituted for beets and sweet potatoes.


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