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  • Prep-time: / Ready In:
  • Makes 2 bowls

Spice-enhanced oven-roasted sweet potatoes and a brightly flavored dressing make these colorful bowls extra special.

blueberry bowls with Orange Vinaigrette

Ingredients

Orange Vinaigrette
  • ½ tsp. orange zest
  • 2 tablespoons juice from 1 orange
  • 1 tablespoon white wine vinegar
  • 1 tablespoon snipped fresh herbs, such as parsley, chives, or dill
  • 1½ teaspoon Dijon-style mustard
  • Sea salt and freshly ground black pepper, to taste
Bowls
  • 1 small sweet potato, peeled and thinly sliced
  • 1 teaspoon orange juice
  • ⅛ teaspoon curry powder
  • ⅛ teaspoon paprika
  • 3 cups fresh baby spinach
  • 1¼ cups cooked wheat berries
  • ½ of a 15-oz. can no-salt-added cannellini beans, rinsed and drained
  • ⅔ cup fresh blueberries
  • ½ of an avocado, seeded, peeled, and sliced
  • Optional toppings: sliced green onions, sliced radishes, and/or fresh orange slices

Instructions

  1. Make Orange Vinaigrette: Remove ½ tsp. zest and squeeze 2 Tbsp. juice from 1 orange. In a small bowl whisk together zest and juice, white wine vinegar, fresh herbs, and Dijon-style mustard. Season with salt and pepper to taste. Set aside.
  2. Preheat oven to 375°F. Line a baking sheet with parchment paper. Arrange sweet potato slices in a single layer on baking sheet. In a small bowl stir together orange juice, curry powder, and paprika. Brush over sweet potato. Bake 15 to 20 minutes or until tender. Cool potato in pan on a wire rack.
  3. Divide spinach between two bowls. Top with sweet potato, wheat berries, beans, blueberries, and avocado. Drizzle Orange Vinaigrette evenly over bowls. Add desired toppings.

Comments (1)

(5 from 2 votes)
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Martha6 months ago
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This is a delicious dish and absolutely beautiful. I made a single big salad to sit out for company and it went over extremely well. After this one, I’m excited to try out some other recipes from the site.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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