PHX Beer Co.’s Superfood Bowl

RECIPE AND PHOTO COURTESY OF PHX BEER CO.

Ingredients

1 1/2 oz fresh arugula

1 1/2 oz green kale

1 1/2 oz shallot vinegar

4 oz sautéed mushrooms

2 oz roasted red bell pepper

4 oz roasted Brussels sprouts

1 oz shredded carrots

1 fresh basil leaf

Directions

Preheat oven to 400 degrees. Coat the red peppers and Brussels sprouts in olive oil and salt. Roast the red peppers for 15-20 minutes or until the skins are very dark and have collapsed. Leave the Brussels sprouts in for an additional 10-15 minutes.

In a bowl, mix the arugula, kale, and carrots, then add the shallot vinegar until fully incorporated. Transfer greens and carrot mixture to a salad bowl, then place bell peppers and roasted Brussels sprouts on top. Garnish it with the basil leaves.