Spring Grain Bowl with Almond Butter Balsamic Dressing - Justins

Spring Grain Bowl with Almond Butter Balsamic Dressing

SERVING SIZE:

PREP TIME:

COOK TIME:

TOTAL TIME:

MADE WITH:

Classic Almond Butter

INGREDIENTS

For the Bowl:

½ cup cooked farro, quinoa, or brown rice
¼ cup of salad greens
½ medium sweet potato, diced
5-6 asparagus spears
¼ cup sugar snap peas
1-2 radishes, thinly sliced
2-3 carrot ribbons
¼ cup toasted almonds
½ avocado, sliced (optional)

For the Almond Butter Balsamic Dressing:

½ cup balsamic vinegar
¼ cup olive oil
¼ cup maple syrup (or honey)
¾ cup Justin’s Classic Almond Butter
1 ½ tbsp Dijon mustard
Water, to thin (optional)

DIRECTIONS

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!