We’re firm believers that bowls are the ultimate vessels for balanced nutrition. We love mixing and matching our seasonal obsessions and crafting perfectly personalized meals made with minimal effort. The beautiful summer bowl below comes from wellness pro and founder of Philosophie, Sophie Jaffe — and we’re loving every bite.
The combination of sweet and savory ingredients is a little untraditional in all the right ways, making it a playful staple for office lunches all season long. Amp it up with Sophie’s new, protein-packed savory superfood seasoning blend and a few edible flowers for extra style points…
I love creating bowls for lunch or dinner! They’re so fun and easy to make —simply gather your favorite grains and veggies then beautifully arrange everything in a bowl. The roasted eggplant, dried mango and blueberries pair surprisingly well in this summer bowl paired with sliced avocado, mixed greens, and a bed of quinoa. When you add in a handful of macadamia nuts and toss it all up with a superfood dressing created with detoxifying Green Dream superfood seasoning your tastebuds will enter a state of nirvana.
Superfood Summer Bowl
for the bowl:
1 cup cooked grain of choice (quinoa, brown rice, etc.)
1 cup cabbage
½ roasted eggplant (sliced)
1 cup organic blueberries
½ cup dried mango
1 cup macadamia nuts
2 sticks of celery
for the dressing:
1 tsp Green Dream Savory Blend
3 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
salt + pepper (to taste)
Preheat oven to 350 degrees. Cut the eggplant in half then slice. Dress in olive oil, salt, and pepper and then roast at 350 for 25-30 minutes until golden brown (add a dash of Green Dream Superfood + Protein Blend for an extra superfood and nutritional boost).
While the eggplant is roasting, whisk all of the dressing ingredients together or combine together in a high-speed blender.
Once the eggplant is finished, arrange all of the items in a bowl and lightly toss with the dressing. Enjoy!