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Lunch / Dinner

Raw Bowl with Walnuts & Coconut Chips

This nutrient-packed raw salad bowl is easy to throw together and full of colors, textures, and flavors from the veggies. All of the broccoli, sweet potatoes, beets, kale, Brussels sprouts, and oranges are sure to make you feel healthy. With a simple swap of maple syrup in the honey mustard vinaigrette, this recipe could be made vegan — plus it's already gluten-free!

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Ingredients

FOR THE VINAIGRETTE, WHISK:

FOR THE SALAD, DIVIDE:

Test Kitchen Tips

If you don’t have a spiralizer, or yours doesn’t come with multiple blades, or you can’t find spiralized beets and sweet potatoes at your market, simply julienne or slice them with a knife, a mandoline, or a food processor. And no matter how you do it, slice everything very thinly.

To make your own riced broccoli, just pulse florets in a food processor until they’re the size of grains of rice. In a pinch, you can find packaged broccoli rice in the produce section at many grocery stores.

Instructions

For the vinaigrette, whisk together vinegar, oil, honey, mustard, garlic, cayenne, and zest; season with salt.

For the salad, divide riced broccoli, kale, beets, sweet potatoes, Brussels sprouts, oranges, walnuts, and coconut chips between two bowls; drizzle with vinaigrette.

Nutritional Facts

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Equipment/Special Ingredients Needed

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Check out our recommendations for the necessary equipment and ingredients to make this recipe. All products featured on Cuisine at Home are independently selected by our editors; we may earn an affiliate commission from qualifying purchases through our links.

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