Super Sun Bowl

Posted by Marie - Milford Kitchen on 6/10/2019 to Salad

INGREDIENTS

 

Avocado

Beet hummus

Roasted sweet potatoes

Lentils

Shredded cabbage

Shredded carrots

Toasted buckwheat

Spinach

Shredded kale

Olive oil

Salt & pepper

 

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)

1 Tbsp pumpkin seeds

Generous pinch of salt

Fresh ground pepper to taste.

 

 

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

 


 

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.

 

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!).


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