Super Food Bowls

Super Bowls

These Vegan Super Bowls are filled with super foods and dressing in a creamy avocado lime dressing. 
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 4 servings


  • 1 sweet potato, peeled and cubed
  • 2 large beets, peeled and cubed
  • 1 cup Brussels sprouts, sliced in half
  • 1 can chickpeas, drained and rinsed and roasted
  • 2-3 tablespoons olive oil or coconut oil
  • 1/4 teaspoon cumin
  • 3/4 teaspoon salt
  • 1 bundle of kale
  • 1 cup bulgar wheat
  • 1/2 cup almonds
  • 2 handfuls micro greens or sprouts
  • 1 recipe honey lime avocado dressing


  • Turn oven to 425 degrees. Peel then chop sweet potatoes and beets into similar sized squares, then cut Brussels in half. Toss the vegetables in olive oil (use coconut oil if you're really going for the super foods here), salt, and cumin (being generous with the salt). Line a rimmed baking sheet with foil and drizzle with olive oil then lay out the vegetables in one layer. Roast for 30-40 minutes or until tender and brown on the edges.
  • Meanwhile, cook the bulgar wheat. Rinse the grain a few times pouring off the cloudy water. Then combine the 1 cup bulgar with 2 cups of cold water in a pot on the stove. Bring to a boil then simmer for 15-20 minutes or until water is absorbed.
  • Next Roast the Chickpeas. These can roast while the veggies are finishing up roasting (10-15 minutes with oil and salt).
  • Chop or tear the kale into bite sized pieces and throw into a bowl. Once the vegetables and chickpeas are done, place them also in individual bowls. Same with micro greens, bulgar, and almonds. What you're going for is a whole lot of bowls with a whole lot of ingredients.
  • Whisk up the avocado dressing and pour into a jar.
  • Spread out all the ingredients along your table and stack up a few bowls. Let your guests fill their bowls to their liking.


double for a bigger group
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