RAINBOW VEGGIE BOWL

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RAINBOW VEGGIE BOWL

Yield: 2

Author: ROOT Mindful Nutrition

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 2 cups KALE (chopped)
• 2 cups RED CABBAGE (shredded)
• 2 CARROTS (shredded)
• 1 cup ARTICHOKE HEARTS (quartered- in can or glass container)
• 1 CUCUMBER (chopped)
• 1 AVOCADO (sliced)
• 1 cup CHICKPEAS (in can)
• 1 bunch fresh CILANTRO (or your favorite herb, basil, mint or parsley- or all!)

MAPLE MUSTARD VINAIGRETTE

• 1 tbsp OLIVE OIL
• 1 tsp APPLE CIDER VINEGAR
• 1/2 tsp MAPLE SYRUP
• 1/2 tsp DIJON MUSTARD
• 1/2 tsp GARLIC POWDER
• 1 Tbsp filtered WATER

Instructions

1. Prepare all veggies as per directions (chop, shred, slice..)
2. Make the vinaigrette, mixing all ingredients in a glass container with lid and shaking vigorously.
3. Optional but recommended: "massage your kale" with a pinch of sea salt, a drizzle of lemon juiced a drop of olive oil.
4. Combine all veggies together in a bowl and season with the dressing! Enjoy

Nutrition Facts

Calories

521.75

Fat (grams)

25.49

Sat. Fat (grams)

3.5

Carbs (grams)

61.84

Fiber (grams)

24.66

Net carbs

37.16

Sugar (grams)

16.67

Protein (grams)

16.26

Sodium (milligrams)

1110.88

Cholesterol (grams)

0

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