Superfood Power Bowl

Category, DifficultyBeginner
Yields2 Servings
Prep Time30 mins
Our Superfood Power Bowl is so satisfying! Loaded with nutrient-dense leafy kale and antioxidant rich vegetables, this meal will fill you up and keep you full for hours. It does take a bit of prep work, but the prep can all be done beforehand to make assembly quick and easy! Great for pre-portioned meals. This bowl is so delicious, it makes it easy to eat healthy all week long!
Lemon Cherry Vinaigrette
 1 tbsp tahini
 salt & pepper
Salad Ingredients
 6 oz container baby kale
 1 sweet potato, peeled & cut into bite sized cubes
 1 medium head of broccoli, cut into bite sized pieces
 1 can chickpeas, drained and rinsed
 4 radish, sliced into thin discs
 ½ avocado, cut into bite sized cubes
 1 cup purple cabbage, shredded
 6 carrot ribbons
 salt & pepper
Homemade Pickled Onions
 ½ red onion, sliced thin
 1 cup warm water
 ½ cup unfiltered apple cider vinegar
 1 tbsp sugar
 1 ½ tsp salt
Vinaigrette
1

In a small bowl, combine the Lemon Olive Oil, Black Cherry Dark Balsamic, tahini and a few twists of salt & pepper.

2

Whisk together until completely emulsified, set aside.

Homemade Pickled Onions
3

In a small bowl or mason jar, combine warm water, apple cider vinegar, sugar and salt. Whisk until sugar and salt are fully dissolved.

4

Pour pickling liquid over the thinly sliced onions and allow to sit uncovered at room temperature for at least an hour. (You can make these ahead of time and simply store them in an air tight container and refrigerate for up to 2 weeks)

Roasted Veggies
5

Preheat oven to 400°F.

6

Arrange sweet potato and broccoli in a single layer onto 2 separate small baking sheets.

7

Drizzle each veggie with 2 tbsp. Greek Athinolia EVOO and season with salt and pepper.

8

Additionally, toss only the sweet potatoes with the 1 tbsp. Olíva! Cinnamon Chili Seasoning.

9

Roast both baking sheets of veggies for 10-12 minutes. If the sweet potatoes need more time, turn heat up to 425 and check periodically.

Marinated Chickpeas
10

In a small bowl, combine chickpeas, 2 tbsp. Olíva! Greek Athinolia EVOO, and the 2 tsp. Olíva! Greek Seasoning. Toss gently. (These chickpeas also make a delicious, healthy snack any time of day).

Carrot Ribbons
11

Run a vegetable peeler lengthwise down the side of a large carrot to create long, twirly ribbons.

Assembly
12

In a large mixing bowl, toss the baby kale with 2 tbsp. of the Lemon Cherry Vinaigrette. (Start with a small amount, you can always add more if desired).

13

Arrange roasted broccoli, cinnamon chili sweet potatoes, marinated chickpeas, purple cabbage, radish, homemade pickled onions, carrot ribbons and diced avocado.

14

Finish with a final drizzle of Lemon Cherry Vinaigrette and enjoy!

Ingredients

Our Superfood Power Bowl is so satisfying! Loaded with nutrient-dense leafy kale and antioxidant rich vegetables, this meal will fill you up and keep you full for hours. It does take a bit of prep work, but the prep can all be done beforehand to make assembly quick and easy! Great for pre-portioned meals. This bowl is so delicious, it makes it easy to eat healthy all week long!
Lemon Cherry Vinaigrette
 1 tbsp tahini
 salt & pepper
Salad Ingredients
 6 oz container baby kale
 1 sweet potato, peeled & cut into bite sized cubes
 1 medium head of broccoli, cut into bite sized pieces
 1 can chickpeas, drained and rinsed
 4 radish, sliced into thin discs
 ½ avocado, cut into bite sized cubes
 1 cup purple cabbage, shredded
 6 carrot ribbons
 salt & pepper
Homemade Pickled Onions
 ½ red onion, sliced thin
 1 cup warm water
 ½ cup unfiltered apple cider vinegar
 1 tbsp sugar
 1 ½ tsp salt

Directions

Vinaigrette
1

In a small bowl, combine the Lemon Olive Oil, Black Cherry Dark Balsamic, tahini and a few twists of salt & pepper.

2

Whisk together until completely emulsified, set aside.

Homemade Pickled Onions
3

In a small bowl or mason jar, combine warm water, apple cider vinegar, sugar and salt. Whisk until sugar and salt are fully dissolved.

4

Pour pickling liquid over the thinly sliced onions and allow to sit uncovered at room temperature for at least an hour. (You can make these ahead of time and simply store them in an air tight container and refrigerate for up to 2 weeks)

Roasted Veggies
5

Preheat oven to 400°F.

6

Arrange sweet potato and broccoli in a single layer onto 2 separate small baking sheets.

7

Drizzle each veggie with 2 tbsp. Greek Athinolia EVOO and season with salt and pepper.

8

Additionally, toss only the sweet potatoes with the 1 tbsp. Olíva! Cinnamon Chili Seasoning.

9

Roast both baking sheets of veggies for 10-12 minutes. If the sweet potatoes need more time, turn heat up to 425 and check periodically.

Marinated Chickpeas
10

In a small bowl, combine chickpeas, 2 tbsp. Olíva! Greek Athinolia EVOO, and the 2 tsp. Olíva! Greek Seasoning. Toss gently. (These chickpeas also make a delicious, healthy snack any time of day).

Carrot Ribbons
11

Run a vegetable peeler lengthwise down the side of a large carrot to create long, twirly ribbons.

Assembly
12

In a large mixing bowl, toss the baby kale with 2 tbsp. of the Lemon Cherry Vinaigrette. (Start with a small amount, you can always add more if desired).

13

Arrange roasted broccoli, cinnamon chili sweet potatoes, marinated chickpeas, purple cabbage, radish, homemade pickled onions, carrot ribbons and diced avocado.

14

Finish with a final drizzle of Lemon Cherry Vinaigrette and enjoy!

Superfood Power Bowl

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