For the bowls:
  • 2 cups roasted cauliflower florets (you could substitute broccoli or Brussels sprouts, too)
  • 2 cups roasted sweet potato (or winter squash, or another root vegetable)
  • 1 container Dr. Praeger’s Kale Puffs (about 42 puffs), warmed according to package instructions
  • 4-6 heaping cups spring mix or leafy greens of choice
For the creamy hemp herb dressing:
  • ½ cup shelled hemp seeds
  • 1 large or 2 small pitted dates
  • ½ teaspoon fine salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 clove garlic
  • 2 tablespoons apple cider vinegar
  • ¾ cup packed parsley leaves
  • ½ cup packed cilantro
  • ¾ cup water


Serves: 4
Cook Time: 15 minutes

  1. To prepare the dressing, blend all ingredients together in a powerful blender for about a minute, or until the dressing is creamy and smooth. Makes about 1¼ cups. Dressing will keep in an airtight container in the fridge for up to 4 days.
  2. Divide bowl ingredients into four serving bowls and dressing generously with the hemp dressing. Enjoy.