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Pink Peruvian Spring Bowl with Bee Local Honey Lime Dressing

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Healthy, flexible, and full of flavor, this bowl will hit the spot for any meal. Add a fried egg and hot sauce and call it breakfast or prepare the ingredients the night before for a desk lunch you’ll be excited to eat. Use whatever you have on hand, just be sure to season well for maximum tastiness.

This bowl was inspired by our Sourced Pink Peruvian Salt. Harvested from the terraced mountains and salt-water springs around Machu Picchu, its crunchy texture, well-rounded flavor, and moderate moisture content make it the perfect seasoning for vegetables, BBQ rubs and everything in between.

Makes 1 bowl, dressing makes about 2/3 cup


Honey Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp Bee Local Willamette Valley or Walla Walla Honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper
¼ teaspoon Sourced Pink Peruvian Salt

For the Bowl
1 cup cooked quinoa
½ cup sautéed kale
½ cup roasted sweet potatoes
1/3 cup grilled corn
¼ avocado
Cilantro for garnish
Sourced Pink Peruvian Salt, to taste
Cracked Tellicherry Pepper, to taste

Place all ingredients for the honey-lime dressing in a blender or food processor and blend until smooth. Alternatively, place all ingredients in a jar and shake until the lime juice and olive oil have emulsified.

Make your bowl by adding the quinoa to the bowl first and topping with the rest of the vegetables, cilantro and salt and pepper. Drizzle a tablespoon or two of dressing over the bowl and enjoy.



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