Rainbow in a Bowl Chopped

March 09, 2015

144

Colors of the rainbow abound in this Delicious Full and Balanced Meal in a Bowl. And it’s a Meatless Chopped. Roasted Pear, yep pear, and Broccoli lend a sweet and toasty twist. Crunch and Purple color come from Red Cabbage. Red from the Red Bell Pepper. I’m pretty sure there’s brown in the rainbow, so the Almonds take care of that. Green Kale is the hearty base and Green Onions lend a zestiness. Protein comes from Garbanzo Beans and Quinoa. I love the pop on the tongue from the Quinoa.

Baking Sheet Ingredients:
2 teaspoons Olive Oil or melted Coconut Oil
1 Pear, Chopped.
2 cups Chopped Broccoli Florets
Sprinkle of Salt

Bowl Ingredients:
4 cups Chopped Kale
1 cup cooked Quinoa
16 Almonds, Chopped
1 cup Garbanzo Beans, if canned, drained and rinsed
3 Green Onions, Chopped
1/2 cup Chopped Red Cabbage
1 Red Bell Pepper, Chopped.

Zing Factor:
Throw that Chopped Red Bell Pepper onto the baking sheet along with the pear and broccoli. Cooking brings out the lycopene in Red veggies like Red Bell Peppers and Tomatoes.

Chopped Style Dressing Ingredients:
1 Tablespoon Coconut Oil
1/2 teaspoon honey
1 Garlic Clove, finely Chopped
1 Tablespoon Almond Butter. Homemade is easy to make but store bought is fine.
2 teaspoons Curry Powder
2 Tablespoons Coconut Vinegar. I found Coconut Vinegar at Whole Foods. Rice Wine Vinegar would be a good sub.
2 teaspoons freshly grated Ginger or more to taste.
Tamari Sauce (for Gluten Free diets) or Soy Sauce to taste. Approximately 1/2 teaspoon
Freshly Ground Black Pepper to taste

Baking Sheet Ingredient Prep: Chop and Drop the Broccoli, Pear and the Zing Factor Chopped Red Bell Pepper, (if desired) onto the Baking Sheet. Place in your preheated oven and roast for 15 minutes or...
See the full directions on my site

Nutritions

Calories
1620

Sodium
136mg
5% DV

Fat
42g
65% DV

Protein
47g
95% DV

Carbs
234g
79% DV

Fiber
28g
113% DV