AKA how many nutrient powerhouses can you fit into one bowl
AKA how to make a salad that doesn’t suck
AKA eating balanced, wholesome foods that taste AMAZING.
Depending on the season, some version of this bowl is my go-to. Here’s my winter take.
This nourish bowl is:
- Loaded with winter produce — sweet potatoes, broccoli, pomegranate, and kale
- Tossed in a silky homemade balsamic vinaigrette
- Built on whole grains like brown rice and quinoa and roasted garbanzo beans for plant-based protein
- Brightened with sweet pops of pomegranate arils and dried cherries
- Topped with slightly sweet, slightly spicy, super-garlicky almonds from Santé Nuts
- Finished with crumbled goat cheese and a squeeze of lemon
This salad is perfect for meal prep — kale holds up beautifully, and the components keep well when stored separately.
Meal Prep
Prep and store each component separately for easy assembly later:
- Roast the vegetables and garbanzo beans
- Whisk or blend the balsamic vinaigrette
- Remove the pomegranate arils
- Chop the kale
- Cook your grain of choice (brown rice, quinoa, or farro)
- Toast and chop the nuts if needed
Substitutions and swaps
This bowl is highly adaptable. Swap ingredients to suit what you have or prefer:
- Veggies: butternut or delicata squash, cauliflower, Brussels sprouts, beets, turnips, or red onion
- Grains: quinoa, farro, millet, wild rice, or omit the grain for a lower-carb bowl
- Nuts and seeds: pistachios, cashews, pumpkin seeds, or walnuts
- Greens: spinach, arugula, chard, or romaine
- Dressings: any vinaigrette works, or try a green goddess or tahini-based dressing
- Protein: add chicken, tofu, tempeh, or edamame for extra protein
Ready to try it?
If you make this bowl, I’d love to see it — tag @itsaflavorfullife on Instagram!
Prefer to watch? See the how-to video below.
Winter Nourish Bowl
5 from 3 reviews
- Author: Erica
Description
A hearty, balanced bowl combining whole grains, legumes, a rainbow of vegetables, juicy fruit, heart-healthy nuts, and a flavorful dressing. Versatile and ideal for meal prep, this makes a reliable lunch or dinner.
Ingredients
Scale
Dressing
- 1 teaspoon Dijon mustard
- 1–2 teaspoons honey or agave
- 1–2 tablespoons mayo (optional)
- 1/4 cup balsamic vinegar
- 1/2 cup good quality extra virgin olive oil
- Generous pinches of sea salt and cracked black pepper
Roasted Veg
- 2 medium sweet potatoes, cubed
- 1 small head broccoli, chopped into small florets
- 1 can garbanzo beans, drained and rinsed
- Extra virgin olive oil, for drizzling
- Salt, pepper, smoked paprika, and garlic powder for seasoning
Salad
- 1 head curly kale, chopped
- Juice of 1/2 lemon
- Pinch of salt
- 1/3 cup pomegranate arils
- 1/3 cup fresh basil leaves, chopped
- 1/3 cup garlic almonds
- 1/3 cup dried cherries
- 1 cup cooked grain of choice (brown rice/quinoa blend suggested)
- 2 oz goat cheese, crumbled
- 1/2 avocado, sliced
Instructions
Dressing
Whisk or blend all dressing ingredients. Taste and adjust with extra honey, salt, or pepper as needed.
Roasted veg
Preheat the oven to 425°F. Toss sweet potato cubes with a drizzle of olive oil and season with salt, pepper, smoked paprika, and garlic powder. Make sure each cube is well coated. Spread on a parchment-lined baking tray and roast for 15 minutes.
Season the chickpeas and broccoli similarly. Remove the sweet potatoes, push them to the side, and add broccoli and chickpeas to the tray. Roast for another 15 minutes, until edges are browned and slightly crispy.
Salad
Place chopped kale in a large bowl, add a splash of olive oil, lemon juice, and a pinch of salt. Massage the kale with your hands for 3–4 minutes until it becomes shiny and tender.
Assemble the bowls by combining massaged kale, roasted vegetables and chickpeas, cooked grain, pomegranate arils, dried cherries, chopped basil, and garlic almonds. Toss with the dressing, then top with crumbled goat cheese and sliced avocado. Serve immediately and enjoy.