Plant-Powered Lunch Bowl Recipe - Food Revolution Network

Name: Plant-Powered Lunch Bowl Recipe - Food Revolution Network
Total time: 15 min
Ingredients: 4 cups organic kale (stems removed, leaves sliced thinly); 1 tsp olive oil (extra-virgin, cold-pressed, or lemon juice); ¼ tsp ground turmeric; ¼ tsp salt (optional); 1 large sweet potato (cooked, cut into 1/2” cubes (1 1/2 - 2 cups)); ½ cup radish (thinly sliced); 1 large avocado (cut into 1” cubes); 1 ½ cups chickpeas (home-cooked or BPA-free canned, drained and rinsed); ½ cup pickled veggies (see Chef’s Notes); 1 batch of Matcha Turmeric Dressing (or other dressing of choice, see Chef’s Notes); 2 tbsp hemp seeds; ¼ cup microgreens (of your choice, see Chef’s Notes)

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Enjoy this plant-powered lunch bowl for a powerful burst of phytonutrients, from the dressing to the leafy greens to the sweet potatoes.

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Ingredients

4 cups organic kale (stems removed, leaves sliced thinly)
1 tsp olive oil (extra-virgin, cold-pressed, or lemon juice)
¼ tsp ground turmeric
¼ tsp salt (optional)
1 large sweet potato (cooked, cut into 1/2” cubes (1 1/2 - 2 cups))
½ cup radish (thinly sliced)
1 large avocado (cut into 1” cubes)
1 ½ cups chickpeas (home-cooked or BPA-free canned, drained and rinsed)
½ cup pickled veggies (see Chef’s Notes)
1 batch of Matcha Turmeric Dressing (or other dressing of choice, see Chef’s Notes)
2 tbsp hemp seeds
¼ cup microgreens (of your choice, see Chef’s Notes)