BBQ Bowl
This protein packed quinoa, beet, and arugula salad is totally flavor-packed! Roasted beets, arugula with a kick, fluffy quinoa, dilly dip for the win, craisins for the sweet, and cripsy ulivit BBQ bites for the textured oomph. Perfect lunch vibes, you know!
Ingredients
1 pkg ulivit West Coast BBQ Bites (37g)
1 cup quinoa or rice (cooked)
2 cups arugula greens
1/2 cup cooked beets
1/4 craisans
Dilly Dip Dressing (or use your fav store bought)
1 cup vegan mayonnaise
1 tsp freshly squeezed lemon juice
4 tsp dried dill
1⁄2 tsp garlic powder
¼ tsp sea salt
1⁄4 tsp black pepper
1 green onion, finely chopped
OPTIONAL FOR SERVING
Salted pumpkin seeds.
Instructions
Cook Quinoa or Rice:
Prepare the quinoa or rice according to package instructions. Fluff it with a fork and set aside.
2. Cook the ulivit Mushroom Boost Bites:
Soak. Add bites & mushroom blend to 1 cup hot water. Stir and let sit for 3 minutes.
Sizzle. Heat 1 tbsp oil on non stick pan over med-high heat. Add seasoned mushroom bites and water and cook until water is absorbed and golden brown crust on sides.
3. Make the Dressing:
In a small bowl, whisk together all the ingredients.
4. Assemble the Bowls:
In individual serving bowls, start with a base of cooked quinoa or rice.
Add the mixed greens, beets, craisins.
Arrange the ulivit Mushroom Boost Bites on top.
5. Drizzle with Dressing:
Drizzle the dressing over the bowl.
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