Strawberry Spinach Bowl With Toasted Pecans & Almond-Ginger Dressing
- 15m Prep Time
- 0sCook Time
- 15m Ready In
A nourishing bowl with spinach, farro, chickpeas, strawberries, and toasted pecans, dressed with a creamy almond-ginger dressing. Light, sweet, and savory.
Ingredients
- 473 ml spinach roughly chopped
- 473 ml farro cooked
- 473 ml chickpeas cooked
- 237 ml strawberries thinly sliced
- 14.8 ml extra-virgin olive oil
- 1.23 ml sea salt
- 1.23 ml black pepper freshly ground
- 118 ml pecans roughly chopped, toasted
- 0.5 lemon halved
- 118 ml Almond-Ginger Dressing
- 59.1 ml almond butter
- 59.1 ml water
- 29.6 ml lemon juice freshly squeezed
- 4.93 ml maple syrup pure
- 2.46 ml ginger grated peeled fresh
- sea salt
Nutrition (per serving, estimated)
Estimated based off 13 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 275 mg
- Iron: 6.29 mg
- Magnesium: 226 mg
- Phosphorus: 470 mg
- Potassium: 1081 mg
- Zinc: 4.28 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml extra-virgin olive oil
- 1.23 ml sea salt
- 118 ml Almond-Ginger Dressing
- 59.1 ml almond butter
- 59.1 ml water
- sea salt
Prepare
- 473 ml spinach, roughly chopped
- 473 ml farro, cooked
- 473 ml chickpeas, cooked
- 237 ml strawberries, thinly sliced
- 1.23 ml black pepper, freshly ground
- 118 ml pecans, roughly chopped, toasted
- Halve 0.5 lemon
- 29.6 ml lemon juice, freshly squeezed
- 4.93 ml maple syrup, pure
- 2.46 ml ginger, grated peeled fresh
Let's Cook
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Step 1.
In a large bowl, combine 2 cups roughly chopped spinach, 2 cups cooked farro, 2 cups cooked chickpeas, 1 cup thinly sliced strawberries, 1 tablespoon extra-virgin olive oil, ¼ teaspoon sea salt, and ¼ teaspoon freshly ground black pepper. Stir gently until everything is evenly coated with the oil. Taste and adjust seasoning if desired.
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Step 2.
While preparing the bowl, make the almond-ginger dressing: In a blender, combine ¼ cup almond butter, ¼ cup water, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon pure maple syrup, ½ teaspoon grated peeled fresh ginger, and a pinch of sea salt. Blend on high for about 1 minute, until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if desired.
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Step 3.
To assemble each bowl, divide the strawberry-spinach mixture between two bowls. Top each with ¼ cup roughly chopped toasted pecans. Garnish each bowl with a lemon wedge and serve with the almond-ginger dressing on the side.