• CiganySoul

Winter Superfoods Bowls

Updated: Feb 14, 2020

As the snow flies from the south outside our window, I felt it's a good evening to share some favorite recipes we have enjoyed this winter. Michigan has had a mild winter with more rain & sleet then snow. Tonight's a good night to hunker down, make a good meal & stay snowed in. This bowl has been our go to this winter. Enjoy!




2 sweet potatoes (cut into 1 inch cubes)

2 medium beets, peeled, (cut into 1 inch cubes)

2 cups brussel sprouts (cut in half lengthwise)

1 cup chopped kale

1 Tbsp. + 1 tsp. olive oil (divided use)

1 medium avocado

1/4 cup water

1/2 tsp. ground cumin

Sea salt + Pepper

2 Tbsp. fresh lime juice

1 Tbsp. rice vinegar

1 clove garlic (finely chopped)

1 cup farro (cooked)

1 (15 oz.) can chickpeas (garbanzo beans), drained & rinsed

1/4 cup sliced almonds (toasted)

1/4 cup unsalted sunflower seeds


1. Preheat oven to 425 degrees F.

2. Place beets and sweet potatoes in a bowl & drizzle with 1/2 tsp. oil, 1/4 tsp. cumin, salt & pepper. Once mixed together, place on a large baking sheet.

3. Bake for 10 to 15 minutes. Stir.

4. Add the brussel sprouts. Drizzle with 1/2 tsp. oil. Bake for 20 minutes. Stir halfway through or until vegetables are tender-crisp.

5. While vegetables are baking, make the dressing by placing avocado, water, lime juice, vinegar, remaining 1 Tbsp. oil, garlic, remaining 1/4 tsp. cumin & salt in blender (or food processor). Blend until smooth & set aside.

6. Evenly divide farro among 4 serving bowls. Evenly top with kale, chickpeas, roasted vegetables, dressing, almonds & sunflower seeds. Serve immediately.





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