Make the ingredients for this superfoods bowl today and you'll have delicious meals for a good part of the week.
This is such an easy meal to make, and having leftovers will help you to stay on track if you're participating in the Daniel Fast.
Don't you just love bowls? I had one when I was in Ireland last year that was so good, but when I looked at the ingredients, I realized it had sugar in the dressing.
Making a dressing without sugar is easy if you simply replace the sugar with date paste.
You can also just purée dates in your food processor along with the rest of the dressing ingredients, but date paste is more concentrated and lends more flavor to the dressing. Try it either way and let me know what you think.
What You Need to Make this Superfoods Bowl
You may be wondering why I decided to call this a superfoods bowl. The simple answer is that the ingredients are super foods!
I made this scrumptious veggie bowl with a few of my favorite things; roasted beets, roasted sweet potatoes, sautéed kale, hummus, sprouts, and an edible flower.
Sweet potatoes are so good for you. Full of vitamin C, B vitamins, and a host of minerals, they are delicious and high in fiber so they really fill you up.
I remember the first time I made a bowl with sweet potatoes, and I was thinking I should have made more food. My husband is 6'2" and hungry, but all four of us had leftovers. You'll be surprised!
Kale is also very filling and is a good source of vitamins A, C, and K and folate. You'll also get a good dose of several minerals when eating kale.
Beets are one of my favorite foods, and they contain vitamin C, B6, and magnesium. They are also thought to have anti-inflammatory benefits. They lend so much flavor to salads, making them a wonderful addition to this bowl.
Hummus is made from chickpeas, which are high in fiber and add a little fat to the salad, important for brain health. But chickpeas don't stop there as they also give you a dose of the B vitamins, vitamin C, and several minerals.
Mung beans lend a little crunch and are full of vitamin A, vitamin C, and iron. Alfalfa sprouts also have vitamin C, vitamin K, manganese, copper, and folate. Beet sprouts are a great source of antioxidants, too.
Note: if you have a compromised immune system, it's better to eat any kind of sprouts cooked first. I have personally never gotten sick from sprouts, but if they are left unrefrigerated they can easily harbor bacteria. Wash them well, check the date when buying, and use right after purchasing.
Isn't the flower pretty? I believe that aesthetics are an important part of meals. Just because we are cutting out foods that aren't good for us doesn't mean we need to suffer through meals that don't look appetizing.
Sitting down to a beautiful meal simply makes the meal more enjoyable.
I topped this superfoods bowl with a delicious citrus dressing, though you may not want to have a dressing at all. It's delicious on its own, as well.
How to Make this Superfoods Bowl
Make the vegan hummus.
Make the dressing by combining the olive oil, lemon juice, date paste, mint, parsley, and salt. (My favorite is Maldon salt!) See measurements below.
Chop the sweet potatoes and roast with a little olive oil. Wrap beets in foil and roast along with the sweet potatoes.
You can also chop the beets, but I like the them roasted individually better. They just hold more flavor.
Sauté kale in a little olive oil until it is just wilted.
Wash and dry sprouts. This bowl has alfalfa, and beet sprouts, and a couple of mung bean sprouts.
This recipe makes two bowls, but I'd suggest making extra as you can use these ingredients throughout the week for more bowls.
Assemble the bowl.
Enjoy! Wasn't that easy? And don't you want to eat it again? I told you so!
- 2 sweet potatoes
- 2 beets
- 4 cups kale
- 2 T alfalfa sprouts
- 2 T beet sprouts
- 2 T hummus
- edible flowers (optional)
- 1/4 C Lemon Juice
- 1/3 C Olive oil
- 1/4 C mint
- 1/4 C parsley
- 3 T date paste
- Salt to taste
- Prepare the vegan hummus (or use a store-bought brand with no sugar.)
- Make the dressing by combining the olive oil, lemon juice, date paste, mint, parsley, and salt. (My favorite is Maldon salt!) See measurements below.
- Chop three sweet potatoes and roast with a little olive oil. Wrap two large beets in foil and roast along with beets.
- You can chop the beets and roast together, but I like the beets roasted individually better. They just hold more flavor.
- Sauté kale in a little olive oil until it is just wilted.
- Wash and dry sprouts. This bowl has alfalfa, mung bean, and beet sprouts.
- Arrange the ingredients. Add dressing.
Double or triple the ingredients if you want extra leftovers.