Rainbow Cafe Bowl Recipe
This vibrant, dairy free, gluten free and refined sugar free salad recipe is a perfect plant based meal inspired by Melissa's favorite Boston-based cafe chain - you may have seen it featured on the "Melissa's Rainbow Cafe Bowl" episode of "Mood Food with Melissa"!
Rainbow Cafe Bowl
makes multiple servings
INGREDIENTS
1 cup tamari ginger dressing
4 cups sweet potato puree (warmed)
6 cups chopped kale
1.5 cups peeled and roughly diced beets
1.5 cups roughly chopped fennel bulb
1/2 cup spring water
1 large avocado, peeled and sliced
to taste everything seasoning
to taste nutritional yeast
1/4 cup chopped cashews
 METHOD
Combine the kale, fennel, beets and water in a large pot over medium-high heat. Cover and cook for 3-5 minutes until the vegetable just begin to turn tender.
Divide the kale, fennel and beet mixture into individual serving bowls, leaving room on one side of the bowl for the sweet potato puree. Fill the space you have left with the sweet potato puree.
On the opposite side of the bowl, add the avocado and top to taste with nutritional yeast and everything but the bagel seasoning.
Finish the entire dish with a drizzle of Tamari Ginger Dressing, some crushed cashews and pinch of flakey sea salt.
NOTES
Goes great with roasted sweet potatoes, butternut squash, cauliflower, carrots and other sweet/starchy vegetables.
KALEÂ is one of the most nutrient dense foods on the planet with high levels of antioxidants that help prevent damage to cells.
NATURAL SEA SALTÂ is full of necessary nutrients and trace minerals that play an essential role in many of our body's vital functions.
THIS RECIPE IS
PALEO
VEGAN
DAIRY FREE
GLUTEN FREE
REFINED SUGAR FREE
MINIMALLY PROCESSED
MADE WITH CLEAN INGREDIENTS
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