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Nourish yourself with a berry green Buddha bowl with lemon avocado kale mint dressing. Packed with protein, fresh greens, vegetables, and berries that you will want to enjoy every single day of the week!
Let’s take your boring lunch to a whole different level! Combine the freshest herbs, strawberries, avocados and greens in one big bowl to create a Berry Green Buddha bowl with Lemon Avocado Kale Mint Dressing. Buddha bowls, nourish bowls, power bowls and macro bowls are nutrient rich bowls loaded with protein, grains, veggies and more. The best thing about buddha bowls is that you can swap out any of the nutritious ingredients for your favorite flavors.
This Buddha bowl is packed with organicgirl i heart baby kale! In addition to adding the raw fresh greens to the bowl, I created a creamy green dressing.
Sometimes the salad dressing is the best part of a salad. This salad dressing came together one day at the last minute. I needed a salad dressing for my salad and was all out of my favorite organicgirl white cheddar dressing. Instead, I mixed together some ingredients I had available and created this smooth and creamy dressing made with avocado, lemon juice, organicgirl i heart baby kale and fresh mint. The dressing is so flavorful and refreshing. I could eat it by the spoonful!
Go ahead, nourish yourself with this berry green buddha bowl with lemon avocado kale mint dressing!
Berry Green Buddha Bowl with Lemon Avocado Kale Mint Dressing
Ingredients
For the dressing:
- 1/2 ripe avocado, peeled, halved and pit removed
- 1 handful organicgirl i heart baby kale
- 1 tablespoon chopped fresh mint
- juice from one lemon
- water, as needed
For the bowl:
- 1/2 cup cooked quinoa
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh parsley
- 2 ounces organicgirl i heart baby kale
- 1/3 cup chickpeas
- 1/3 cup coarsely chopped strawberries
- 1/3 medium cucumber, sliced
- 1/2 avocado, peeled, sliced and pit removed
- 1/2 teaspoon chia seeds
Instructions
- To make the salad dressing, add the avocado, baby kale, mint and lemon juice to the bowl of a food processor. Pulse until well blended. Add water slowly and mix until the desired consistency is reached; set aside.
- To make the buddha bowl, in a small bowl combine the quinoa, lemon juice, mint and parsley. Mix until combined. In a large bowl, combine the lemon mint quinoa, baby kale greens, chickpeas, strawberries, cucumber, avocado and chia seeds. Drizzle the dressing over the ingredients, as desired. Enjoy!
Notes
- These bowls and dressing can be prepped in advance. Add dressing just prior to serving.
- Store the bowls in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post is sponsored by organicgirl. As always, all opinions are my own.
What a GORGEOUS buddha bowl, Ashley! I’m dying over all the colorful salad goodness you loaded inside and that beautiful avocado dressing looks seriously AMAZING!!