Preheat oven to 400°F. Toss diced sweet potato and asparagus with 1 tablespoon olive
oil, salt, and pepper. Spread on a sheet pan and roast for 20-25 minutes, until sweet
potatoes are tender and asparagus is crisp.
Prepare the dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar,
maple syrup, almond butter, and grainy mustard. Season with salt and pepper. Thin with
water, as needed. Shake or whisk until smooth.
Assemble the bowl: Add the cooked grain and greens to your bowl. Arrange the
asparagus, sugar snap peas, radishes, carrots ribbons, toasted almonds, and avocado
on top. Pour the dressing over the grain bowls and gently toss to coat. Enjoy!
Preheat oven to 400°F. Toss diced sweet potato and asparagus with 1 tablespoon olive
oil, salt, and pepper. Spread on a sheet pan and roast for 20-25 minutes, until sweet
potatoes are tender and asparagus is crisp.
Prepare the dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar,
maple syrup, almond butter, and grainy mustard. Season with salt and pepper. Thin with
water, as needed. Shake or whisk until smooth.
Assemble the bowl: Add the cooked grain and greens to your bowl. Arrange the
asparagus, sugar snap peas, radishes, carrots ribbons, toasted almonds, and avocado
on top. Pour the dressing over the grain bowls and gently toss to coat. Enjoy!
Have you ever heard of the term “Heaven on Earth”? Well, this is what they meant when they said that. This is a Peanut Butter Cup Ice Cream Cake made with JUSTIN’S® organic nut butter cups, brownie mix, fudge sauce, and ice cream. Need I say more?
Want to impress your family with an Asian inspired sauce? Made with JUSTIN’S® Classic Almond Butter to make sure it packs a punch. Flavorwise. It won’t hurt anybody. Try the sauce with egg rolls or served over roasted broccolini!
