This meatless bowl is packed full of vitamins and nutrients to keep you sustained through long days of training. A vegetarian treat that is high in fiber (100% DV) and vitamin K (220% DV). It is also an excellent source of folate (35% DV), vitamin B1 (70% DV), vitamin B2 (60% DV), vitamin B3 (80% DV), vitamin B6 (40% DV), vitamin C (35% DV), vitamin E (45% DV), iron (40% DV) and protein (56% DV).
California Avocado Power Bowl
Total Time: 15 min
Prep Time: |
Vitamin A 135 mcg; Vitamin C 33 mg; Calcium 295 mg; Iron 7 mg; Vitamin D 0 mcg; Folate 142 mcg; Omega 3 Fatty Acid 0.32 g
% Daily Value*: Vitamin A 15%; Vitamin C 35%; Calcium 25%; Iron 40 %; Vitamin D 0%.
Ingredients2 cups uncooked farro, yields 2x cooked, prep per package instructions 2 (15-oz. can) garbanzo beans (chickpeas), rinsed and drained 1 cup chopped fresh parsley 1 ripe, Fresh California Avocado, seeded, peeled and quartered 2 cups grape tomatoes, halved 4 oz. sliced almonds 4 oz. feta cheese, crumbled 1/2 cup red wine vinegar 2 Tbsp. extra-virgin olive oil 2 tsp. Dijon mustard 1/8 tsp. sea salt
- Add pinch of salt to farro. Assemble power bowls. Divide the cooked farro, chickpeas, and parsley evenly among bowls.
- Cube ¾ of the avocado and add to bowls along with tomatoes.
- Whisk dressing ingredients.
- Drizzle dressing over power bowls.
- Thinly slice remaining avocado. Top bowls with sliced avocado, almonds and crumbled feta.
Serving Suggestion: Farro can easily be substituted with another grain such as quinoa, barley, or brown rice.
Beverage Pairing: For athletes – water, sports drink, milk or chocolate milk
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados