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!
Eat the rainbow with this tasty Summer Soba Noodle Salad recipe. It’s made with fresh ingredients even the kiddos will love, and takes just a few minutes to put together, making it the perfect option for any night.
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!
Don’t be a meanie, eat a panini! My Cheesy Almond Butter, Apple + Bacon Panini has got everything it says in the title and maybe a little more if you add some extra love to the mix. It’s also got JUSTIN’S® Classic Almond Butter in it, which is basically love, anyways.
