Name: Winter Superfoods Bowls
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 medium beets, peeled, cut into 1-inch cubes; 2 small 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; 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

With the right mix of ingredients, grain bowls are as healthy as it gets — they’re light yet satisfying, and 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 14 grams of protein.

Our winter superfood grain bowl 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.

4.8 from 10 votes

Winter Superfoods Bowls

This colorful grain bowl features lots of nutrient-rich winter superfoods. It's loaded with fiber to fill you up, and even though it's vegetarian, it packs 15 grams of protein.

Course Main Course

Cuisine Vegetarian

Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Servings 4 Servings

Calories 413 kcal

Author BODi

Ingredients

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

Instructions

Preheat oven to 425º F.
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).
Bake for 10 to 15 minutes; stir.
Add Brussels sprouts. Drizzle with ½ tsp. oil. Bake for 20 minutes, stirring halfway through, or until vegetables are tender-crisp.
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.
Evenly divide bulgur between four serving bowls. Evenly top with kale, chickpeas, roasted vegetables, dressing, almonds, and sunflower seeds; serve immediately.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Variations:

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.

Container Equivalents
1½ Green
2 Yellow
1 Blue
½ Orange
1 tsp.

2B Mindset Plate It!
Add a protein to make a great lunch option for the non-vegan plan or omit the honey and enjoy as a lunch option for the vegan plan.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

Photos by Kirsten Morningstar