Super Sun Bowl

A combination of turmeric, ginger, Vietnamese cinnamon, and black pepper, Milford Spice’s Sun Powder spice makes this salad pop with flavor. As an added bonus, it’s super healthy. It’s also delicious in coffee, yogurt, and shakes, too! You can find it at Milford Spice!

INGREDIENTS

Super Sun Bowl.JPG

Avocado
Beet hummus
Roasted sweet potatoes
Lentils
Shredded cabbage
Shredded carrots
Toasted buckwheat
Spinach
Shredded kale 

For the beet hummus

1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed
2 Tbsp tahini sesame seed paste
5 Tbsp lemon juice
1 small clove garlic, chopped
1 Tbsp ground cumin
1 Tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch salt
Fresh ground pepper to taste
1-2 Tbsp pumpkin seeds

For the dressing

12 Tbsp extra virgin olive oil
4 Tbsp white wine vinegar
2 Tbsp Milford Spice Sun Powder
1 Tbsp lemon juice

 

DIRECTIONS

  • For the dressing:  Combine 12 Tbsp extra virgin olive oil, 4 Tbsp white wine vinegar, 2 Tbsp Milford Spice Sun Powder, and 1 Tbsp lemon juice, in a salad dressing container and shake vigorously.

  • Preheat oven to 425 degrees.  

  • For the hummus:  In a blender, combine 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*, 2 Tbsp tahini sesame seed paste, 5 Tbsp lemon juice, 1 small clove garlic, chopped, 1 Tbsp ground cumin, 1 Tbsp lemon zest (zest from approx. 2 lemons), a generous pinch salt, and fresh ground pepper to taste.

  • Peel sweet potatoes and cut into 1” cubes place on baking sheet.  Drizzle olive oil and a pinch of salt and pepper, and toss together.  Set aside.

  • Meanwhile, shred both cabbage and kale, set aside.

  • Make both lentils and buckwheat, according to the directions on their respective packages.

  • While they’re cooking, shred carrots (or use store-bought), and peel and cut avocado into 1” cubes.

  • When the potatoes are done, take them out to rest for about 5 minutes until cooled off a bit.

  • In a bowl (or two), combine cabbage, kale, sweet potatoes, avocado, spinach, buckwheat, carrots, and lentils.  I like to put them in a circle to have a pretty presentation, but you don’t have to.

  • Top with a heaping spoonful or two of the beet hummus and sprinkle with pumpkin seeds.

  • Drizzle at least 1-2 Tbsp of the Milford Spice Sun Powder dressing over the whole salad (I use more because it’s SO delicious!).

Dinner, Healthy, Lunch, Side Dish, Side DishesMarie KellyMilford Kitchenmilford spice, turmeric, ginger, dressing, salad, healthy, vegetarian, veganComment