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Sprouted Mediterranean Crunch Avocado Bowl

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< 1 min read
Summary

Texture, flavor, and nutrition — this dish checks all the boxes! You’ll get the oh-so-satisfying crunchy and creamy from the sprouts and avocado, respectively. Olives and tomatoes provide umami flavor while freshly squeezed orange juice offers a little acidity mixed with some sweetness. Savor this by itself as a snack, alongside a meal, or top a grain bowl with it — no matter how you enjoy it, it’s nourishing and delicious!

Yields4 ServingsPrep Time15 minsTotal Time15 mins

Ingredients

Dressing
 1 tbsp organic tamari (reduced-sodium or coconut aminos)
 ¼ cup orange juice (preferably freshly squeezed)
 1 tbsp pure maple syrup (optional)
 1 small garlic clove (minced)
Bowl Ingredients
 2 cups assorted sprouts (mung bean, clover, adzuki, lentil, etc)
 ½ cup red bell pepper (diced)
 ½ cup cucumber (peeled, seeded, and diced)
 ½ cup cherry tomatoes (halved)
 ¼ cup olives (kalamata or green, diced)
 ¼ cup red onion (diced)
 ¼ tsp dried oregano
 ¼ tsp salt (optional)
 ground black pepper (optional, to taste)
 red pepper flakes (optional, to taste)
 ¼ cup raw almond slivers (or chopped raw almonds)
 4 avocados (cut in half, seed removed)
 ¼ cup basil (finely chopped)

Directions

1

Make the dressing: In a large bowl, add the tamari, orange juice, maple syrup (if using) and garlic. Stir.

2

Add the salad ingredients: sprouts, red pepper, cucumber, cherry tomatoes, olives, and red onion. Mix well with the dressing.

3

Add the dried oregano, salt, pepper, and red pepper flakes, if using. Mix well.

4

Toss in the almond slivers or chopped almonds.

5

To facilitate eating and to help the dressing infuse the avocado, make four cuts into each avocado half across its length and four cuts across its width.

6

Fill each half (you should have eight halves) with 2–3 tablespoons of the Sprouted Mediterranean Crunch.

7

Add a sprinkle of basil on top of each avocado.

Chef's Notes

Substitutions
Instead of orange juice use lemon juice.

In place of olives use diced sundried tomatoes.

Use pistachios or cashews in place of almonds.

Sugar-free
Omit the maple syrup

How to enjoy this dish
Eat as a snack and scoop a piece of avocado out with each bite of the Sprouted Mediterranean Crunch.

Scoop out the avocado and add both the avocado and Sprouted Mediterranean Crunch to a large bowl of greens.

Scoop out the avocado and add both the avocado and Sprouted Mediterranean Crunch to collard or romaine leaves for crunchy lettuce wraps.

Enjoy in a sprouted grain bowl.

Enjoy on top of raw dehydrated flatbread or tortilla wraps.

Ingredients

Dressing
 1 tbsp organic tamari (reduced-sodium or coconut aminos)
 ¼ cup orange juice (preferably freshly squeezed)
 1 tbsp pure maple syrup (optional)
 1 small garlic clove (minced)
Bowl Ingredients
 2 cups assorted sprouts (mung bean, clover, adzuki, lentil, etc)
 ½ cup red bell pepper (diced)
 ½ cup cucumber (peeled, seeded, and diced)
 ½ cup cherry tomatoes (halved)
 ¼ cup olives (kalamata or green, diced)
 ¼ cup red onion (diced)
 ¼ tsp dried oregano
 ¼ tsp salt (optional)
 ground black pepper (optional, to taste)
 red pepper flakes (optional, to taste)
 ¼ cup raw almond slivers (or chopped raw almonds)
 4 avocados (cut in half, seed removed)
 ¼ cup basil (finely chopped)

Directions

1

Make the dressing: In a large bowl, add the tamari, orange juice, maple syrup (if using) and garlic. Stir.

2

Add the salad ingredients: sprouts, red pepper, cucumber, cherry tomatoes, olives, and red onion. Mix well with the dressing.

3

Add the dried oregano, salt, pepper, and red pepper flakes, if using. Mix well.

4

Toss in the almond slivers or chopped almonds.

5

To facilitate eating and to help the dressing infuse the avocado, make four cuts into each avocado half across its length and four cuts across its width.

6

Fill each half (you should have eight halves) with 2–3 tablespoons of the Sprouted Mediterranean Crunch.

7

Add a sprinkle of basil on top of each avocado.

Sprouted Mediterranean Crunch Avocado Bowl