Summer Harvest Bowl Recipe
Today on The Chalkboard Mag we share a gorgeous summer harvest bowl recipe with ingredients that don't seem like they go well together but they do!!
"The combination of sweet and savory ingredients is a little untraditional in all the right ways, making it a playful staple for office lunches all season long. Amp it up with Sophie’s new, protein-packed savory superfood seasoning blend and a few edible flowers for extra style points…" - TCM
Gather This:
FOR THE BOWL
1 cup cooked grain of choice (quinoa, brown rice, etc.)
1 cup cabbage
½ roasted eggplant (sliced)
1 cup organic blueberries
½ cup dried mango
½ avocado
1 cup macadamia nuts
2 sticks of celery
FOR THE DRESSING
1 tsp Green Dream Savory Blend
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
salt + pepper (to taste)
Do This:
Preheat oven to 350 degrees. Cut the eggplant in half then slice. Dress in olive oil, salt, and pepper and then roast at 350 for 25-30 minutes until golden brown (add a dash of Green Dream Superfood + Protein Blend for an extra superfood & nutritional boost). While the eggplant is roasting, whisk all of the dressing ingredients together. Once the eggplant is finished, arrange all of the items in a bowl and lightly toss with the dressing. Enjoy!
What are some of your favorite superfood summer harvest bowl combos? Share yours with me on Instagram using #PhilosophieLove or #PhilosophieSuperfoods!
