Recipes: Spring Power Bowl Salad

• Prep Time:20 minutes
• Serves:1

 

Tagged:
avodao, blueberry, carrot, chick pea, easter, hummus, lemon, lunch, olive oil, power bowl, protein, pumpkin seed, quinoa, salad, spring,

Power up your lunch with the on-trend appeal of a healthy salad bowl loaded with nutritious veggies and plant-based protein. Our composed power bowl includes protein-rich quinoa, fresh salad greens, marinated chick peas, avocado, crisp spring veggies and hummus dip finished with a drizzle of olive oil and fresh squeezed lemon. We sprinkled roasted pepitas (pumpkin seeds) and blueberries over our salad for extra flavor and nutrition.   

This recipe is part of our Carrots: A Hot New Trend That's SPRINGING Up series. Check out all the great Food Channel original recipes at this link.

 

Foodie Byte

For crisp curled carrots: slice a carrot into ribbons with a vegetable peeler, place in bowl of cold water and refrigerate for 15 minutes.

Ingredients

1 cup fresh spring greens
1 cup prepared quinoa, cooked according to package directions, warm or chilled
1/2 cup canned, drained chick peas tossed in 1 tbsp. Italian vinaigrette
1/2 avocado, sliced
1 radish, trimmed, thin sliced
6 thin slices hot house cucumber
1/4 cup prepared hummus (any flavor)
1 small carrot, peeled, cut into ribbons
Olive oil, as needed
Fresh lemon juice, as needed
Kosher salt and black pepper, as needed
2 tbsp. roasted pepitas (optional)
2 tbsp. blueberries (optional)

Preparation

Portion spring greens in bowl; arrange quinoa, marinated chick peas, avocado and radish/cucumber slices separately over salad greens.
Top with a dollop of hummus and peeled carrots.
Drizzle olive oil and lemon juice over salad; season with salt and pepper.
Garnish salad with roasted pepitas and blueberries, if desired.

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