Blush Glow Bowl

Recipe

Blush Glow Bowl

Pink. Pretty. Packed with goodness. Take your meal prep to the next level with this one. Healthy never looked this good.

Prep 15 mins
Cook 35 mins
Serves 2
Difficulty Easy

Instructions

  1. Prep the Vegetables

    Peel the carrots into long ribbons using a vegetable peeler. Boil the beets until fork-tender, then slice into thin strips. Shell the edamame if needed.

  2. Make the Dressing

    In a small bowl, combine the olive oil, lemon juice, honey, and mustard. Season with pepper and mix well until fully combined.

  3. Assemble

    In a large bowl, combine the cooked adlai, ribbon carrots, beet strips, and edamame. Pour the dressing over and toss to combine. Top with slivered almonds and serve.

Chef's Notes

Season your adlai with salt while it's still warm. It absorbs flavor better that way than after it cools.

Toss the edamame with a pinch of salt and pepper before adding it to the bowl. It makes a difference in every bite.

The beets will bleed into the adlai and turn everything a soft pink. Don't worry about keeping them separate.

Toast the slivered almonds in a dry pan for a minute or two before topping if you want a little more crunch and nuttiness.

The dressing can be made ahead and kept in the fridge for up to 3 days. Give it a good stir before using.

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