Nordic Sunrise Bowl
Discover our vegan Nordic Sunrise Bowl recipe, perfect for a refreshing and invigorating start to your day. This vibrant dish features a blend of fresh berries, kale, quinoa, chia seeds, apple, and almonds, all coated in a zesty dressing that will leave you feeling energized and revitalized.
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Ingredients
1 cup mixed berries (strawberries, blueberries, raspberries) 1/2 cup kale, chopped 1/2 cup quinoa, cooked 1/4 cup almonds, roughly chopped 1/4 cup chia seeds 1 small apple, diced 1 tablespoon honey or agave syrup 1 tablespoon lemon juice 1 tablespoon olive oil Salt and pepper, to taste
Instructions
In a large bowl, combine the mixed berries, chopped kale, cooked quinoa, chia seeds, diced apple, and roughly chopped almonds. In a separate small bowl, whisk together the honey or agave syrup, lemon juice, olive oil, salt, and pepper to create the dressing. Pour the dressing over the bowl of ingredients and mix well to ensure everything is evenly coated. Allow the mixture to sit for 5 10 minutes so the flavors can meld together.
Chef’s Insight The combination of nutrient-rich ingredients in this Nordic Sunrise Bowl ensures that you start your day with sustained energy and mental clarity.
Notes Feel free to add additional ingredients, such as goji berries or hemp seeds, for added nutrition and flavor.
Substitutions Feel free to substitute any of the fruits or nuts with your preferred options.
Alternative Preparations This dish can be prepared ahead of time and enjoyed later in the day for a healthy, satisfying meal.
Alternative Methods None required
Best Storage Practice Store all ingredients separately in airtight containers in the refrigerator. Combine when ready to eat.
Shelf Life 1 week for fresh berries and kale; 5 days for cooked quinoa and chia seeds; 2 weeks for apples and almonds.
Plating Tips Arrange the ingredients in a visually appealing manner on the plate, showcasing the colors of each component.
Nutrition Facts High in antioxidants, fiber, and healthy fats; low in saturated fat and sodium.