Black Eyed Pea Chopped Salad Bowl

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Black Eyed Pea Chopped Salad Bowl

Black Eyed Pea Chopped Salad Bowl

 

Happy New Year to all, I hope your  January is off to a healthy start  filled with wholeness and wellness! Kicking off  this new year super, uber healthy and  thrilled to be collaborating with Harvest 107 for a 14 day veggie challenge along side some incredible food bloggers, nutritionist, and health advocates!!  If you haven’t heard of Harvest 107 I urge you to take a peek at the awesome service and work they are doing around the world! Creating sustainable gardens for the hungry and giving back all started by a 12 year old….pretty amazing!!! I feel honored to be a small part of this organization for their 14 day challenge and with that I have created a delicious, nutritious salad bowl that will leave you feeling all the good lucks for the new year. Black eyed peas are a must in my book when  kicking off any new year  so I thought this would be a fun way to make them the star in a salad form. Salad bowls have been on trend lately and I don’t see them leaving the scene anytime soon. This salad bowl is full color, texture, and pure yumminess giving you a power punch of healthy plant based protein, healthy fat, antioxidants, and nutrients galore!!! Drizzle the easy homemade dressing included in the recipe and enjoy! Here is your “good luck” for the New Year……cheers to healthy!!!! Check out Harvest 107 at www.harvest107.org

Chopped Black Eyed Pea Salad Bowl
1-2 servings
1 cup frozen black eyed peas-cooked/drained (you can substitute canned beans)
1 1/2 cups quinoa-cooked/drained
1 box organic vegetable broth ( 32 oz)
2-4 cups Baby Kale- chopped
1 red bell pepper-chopped or sliced thin
1/4 cup green onion- chopped
1 avocado- cubed or chucked
1/2 cup carrots- sliced thin
Preparation:
Cook black eyed peas in 2 cups vegetable broth for 20-30 min or until peas are tender, drain and set aside. Cook quinoa in 1-2 cups vegetable broth, drain excess broth and set aside.
Chopped kale and green onion and toss together, chop red bell pepper, avocado, and carrots, arrange or mix all ingredients in bowl as desired.
Light Dijon Vinaigrette dressing
Approx. 4 servings
2 minced fresh garlic cloves
3 Tbsp Dijon Mustard
2 Tbsp avocado oil or extra virgin olive oil
1 fresh squeezed whole lemon( no seeds)
1/2 cup red wine vinegar
salt and pepper to taste
 Preparation:
Mix all dressing ingredients together well with whisk or salad dressing spinner, drizzle over salad and store extra dressing in air tight container in refrigerator.

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