Ingredients
The following ingredients have 2 Servings
- ½ tsp. orange zest
- 2 tablespoons juice from 1 orange
- 1 tablespoon white wine vinegar
- 1 tablespoon snipped fresh herbs, such as parsley, chives, or dill
- 1½ teaspoon Dijon-style mustard
- Sea salt and freshly ground black pepper, to taste
- 1 small sweet potato, peeled and thinly sliced
- 1 teaspoon orange juice
- ⅛ teaspoon curry powder
- ⅛ teaspoon paprika
- 3 cups fresh baby spinach
- 1¼ cups cooked wheat berries
- ½ of a 15-oz. can no-salt-added cannellini beans, rinsed and drained
- ⅔ cup fresh blueberries
- ½ of an avocado, seeded, peeled, and sliced
- Optional toppings: sliced green onions, sliced radishes, and/or fresh orange slices
Instruction
- Make Orange Vinaigrette: Remove ½ tsp. zest and squeeze 2 Tbsp. juice from 1 orange. In a small bowl whisk together zest and juice, white wine vinegar, fresh herbs, and Dijon-style mustard. Season with salt and pepper to taste. Set aside.
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Arrange sweet potato slices in a single layer on baking sheet. In a small bowl stir together orange juice, curry powder, and paprika. Brush over sweet potato. Bake 15 to 20 minutes or until tender. Cool potato in pan on a wire rack.
- Divide spinach between two bowls. Top with sweet potato, wheat berries, beans, blueberries, and avocado. Drizzle Orange Vinaigrette evenly over bowls. Add desired toppings.
