Rainbow Glow Bowl with Adaptogenic Dressing

What if your salad was more than just a salad? What if it was a glow-up in a bowl? Our Rainbow Glow Bowl is full of vibrant veggies, protein-rich quinoa, and topped off with a creamy, adaptogen-loaded blueberry-miso dressing. It also features roasted beets, massaged kale (yes, your kale needs some love), crunchy cabbage, and a touch of spicy kimchi to keep things interesting. It’s colorful, nutrient-packed, and honestly, it might just make you feel like a wellness guru without tasting like grass.

Why This Recipe Works

• Nutrient Overload: It’s basically a bowl PACKED with superfoods. Antioxidants, fiber, probiotics, and adaptogens all hanging out in one place.

• It’s Flavorful: Sweet roasted beets, tangy kimchi, earthy quinoa, and a blueberry-miso dressing makes for a delicious (but healthy!) end result. 

• Meal Prep Heaven: Prep the components ahead of time, and you’ll have lunch sorted for days. Bonus: It actually gets better as the flavors mingle.

• Gut-Friendly Goodness: Kimchi and miso bring the probiotics, while fiber from the veggies keeps things moving along smoothly (if you catch my drift).

 

The Health Benefits

• Beets: Loaded with nitrates to boost blood flow and stamina.

• Kale: It’s got fiber, iron, and vitamins galore. Massaging it makes it less bitter and easier to digest.

• Quinoa: Packed with protein and all nine essential amino acids.

• Kimchi: Fermented and full of probiotic goodness. Kimchi supports gut health and adds a little spicy kick.

• Purple Cabbage: High in antioxidants and vitamin C.

• Ashwagandha: An adaptogen that helps your body chill out and handle stress. You might think of it as nature’s chill pill.

• Blueberries: Little antioxidant bombs that keep your skin glowing and your brain sharp.

 

Ingredients

For the Bowl:

• 2 medium beets, peeled and diced

• 1 tbsp olive oil

• ½ tsp sea salt

• ½ tsp black pepper

• 1 cup cooked quinoa

• ½ tsp turmeric powder

• 2 cups kale, de-stemmed and chopped

• ½ tbsp lemon juice

• ½ tsp olive oil

• ½ cup shredded carrots

• ¼ cup kimchi

• ½ cup purple cabbage, shredded

• ¼ cup sprouts (alfalfa, broccoli, or your choice)

For the Adaptogenic Blueberry-Miso Dressing:

• ½ cup fresh or frozen blueberries

• 1 tbsp miso paste (white or chickpea)

• 1 tbsp tahini

• 1 tsp ashwagandha powder

• 1 tbsp apple cider vinegar

• ½ tsp maple syrup or honey

• 2 tbsp water (adjust for consistency)

 

Substitutes

• Quinoa Swap: No quinoa? Sub in farro, brown rice, or cauliflower rice for a low-carb option.

• No Ashwagandha? Skip it or swap with maca powder for a different adaptogenic vibe.

• Beets Not Your Thing? Try roasted sweet potatoes or butternut squash.

• Miso MIA? A dash of soy sauce or tamari can give you that umami kick.

• Don’t Have Tahini? Almond butter or cashew butter will give you a similar creaminess.

 

Step-by-Step Instructions

Step 1: Roast the Beets

• Preheat oven to 400°F (200°C).

• Toss diced beets with olive oil, salt, and pepper.

• Spread them out on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

Step 2: Turmeric Quinoa Magic

• Stir turmeric powder into warm, cooked quinoa.

• Fluff with a fork, admire the golden glow, and set aside.

Step 3: Kale Massage Therapy

• Add kale to a large bowl.

• Drizzle with lemon juice and olive oil.

• Use your hands to massage it for 2 minutes until it softens and turns deep green. Your kale is now relaxed and ready to party.

Step 4: Blend the Dressing

• Add all dressing ingredients to a blender.

• Blend until smooth and creamy.

• Add more water to adjust the consistency if needed.

Step 5: Build Your Bowl

• In a serving bowl, layer the turmeric quinoa, massaged kale, shredded carrots, kimchi, purple cabbage, roasted beets, and sprouts.

Step 6: Drizzle and Devour

• Generously drizzle the adaptogenic blueberry-miso dressing on top.

• Mix it up or keep it layered — your call.

 

Pro Tips for Your Rainbow Bowl

• Roast Your Beets: Cut them evenly for consistent roasting and caramelization.

• Massage the Kale: Don’t skip this! Massaging breaks down the fibers and makes it tender and less bitter.

• Quinoa Done Right: Rinse it well before cooking to get rid of any bitterness.

• Dress it Up Later: If you’re meal prepping, store the dressing separately and drizzle just before eating to keep things fresh.

• Double the Dressing: Trust me, you’ll want extra for future bowls, roasted veggies, or even as a dip.

 

FAQ Section

Can I make this ahead of time?
Absolutely! Prep all the ingredients and keep them in separate containers. Assemble when you’re ready, and add the dressing last.

How long does the dressing last?
About 4-5 days in the fridge. Just give it a shake or stir before using.

What’s the deal with massaging kale?
It softens the kale, making it more tender and easier to digest. Plus, it absorbs the dressing better, which means more flavor in every bite.

Can I skip the adaptogen?
Totally! The dressing will still taste amazing without it. But if you want that extra zen boost, keep it in.

Can I add protein?
For sure! Grilled chicken, tofu, or tempeh would make perfect additions.

 

Ready to Rainbow?

If you’re a fan of colorful, easy bowls that are also great for your health, you’ll love this Rainbow Glow Bowl!

Did you make this bowl your own? If so, we want to hear about it! Tell us what you threw out or added in the comments below. We love comparing notes so the rest of our Steamy Fam can get inspired!

 

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Rainbow Glow Bowl with Adaptogenic Dressing

A vibrant bowl packed with roasted beets, turmeric quinoa, massaged kale, crunchy carrots, kimchi, purple cabbage, and sprouts, all topped with a creamy blueberry-miso dressing boosted with ashwagandha for stress relief. It’s a nutrient-packed, gut-friendly, and flavor-loaded meal that’s as good for your body as it is for your taste buds.

Course Appetizer, Main Course, Salad

Cuisine American

Keyword adaptogenic, salad, wellness

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 2 people

Calories 343kcal

Ingredients

For the Bowl

• 2 medium beets peeled and diced
• 1 tbsp olive oil (for tossing beets)
• ½ tsp sea salt
• ½ tsp black pepper
• 1 cup cooked quinoa
• ½ tsp turmeric powder
• 2 cups kale de-stemmed and chopped
• ½ tbsp lemon juice
• ½ tsp olive oil (for massaging kale)
• ½ cup carrots shredded
• ¼ cup kimchi
• ½ cup purple cabbage shredded
• ¼ cup sprouts (alfalfa, broccoli, or your preferred choice)

For the Adaptogenic Blueberry Miso Dressing

• ½ cup blueberries fresh or frozen
• 1 tbsp miso paste white or chickpea
• 1 tbsp tahini
• 1 tsp ashwagandha powder
• 1 tbsp apple cider vinegar
• ½ tsp maple syrup or honey
• 2 tbsp water adjust for consistency

Instructions

• Preheat the oven to 400°F (200°C). Toss diced beets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender.
• While the beets are roasting, stir turmeric into warm, cooked quinoa. Fluff with a fork and set aside.
• In a large bowl, add kale, lemon juice, and olive oil. Massage with your hands for about 2 minutes until the kale softens and turns a deep green.
• Blend all dressing ingredients until smooth and creamy. Adjust the thickness by adding more water if needed.
• In a serving bowl, layer the turmeric quinoa, massaged kale, shredded carrots, kimchi, purple cabbage, roasted beets, and sprouts.
• Generously drizzle the blueberry-miso dressing over the bowl. Enjoy!

Nutrition

Calories: 343kcal | Carbohydrates: 46g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 1085mg | Potassium: 807mg | Fiber: 9g | Sugar: 14g | Vitamin A: 7779IU | Vitamin C: 44mg | Calcium: 134mg | Iron: 4mg

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Blueberry & Lavender Coconut Rice Pudding

Our Blueberry & Lavender Coconut Rice Pudding is for those times when you want a very specific type of dessert, one that feels like a warm, cozy blanket but doesn’t leave you feeling like you need a nap afterward. It’s creamy, lightly sweet, and has a subtle floral thing going on thanks to the lavender. It’s also doesn’t hurt that it’s a one-pot wonder. 

And, I know what you’re thinking: “Lavender? In my dessert? Isn’t that what grandma uses in her drawer sachets?” I need you to trust me on this. We’re using just enough to make it delicate and fancy, not so much that your pudding tastes like bath soap. 

Why This Recipe Works

• Coconut Milk Means Creamy Goodness: Full-fat coconut milk gives the pudding a velvety texture.

• Arborio Rice for MORE Creaminess: It’s the same stuff used in risotto, so it naturally gives the pudding that rich, creamy vibe.

• Maple Syrup for a Subtle Sweetness: No refined sugar here! Just enough maple syrup to make your taste buds happy without sending you into a sugar coma.

• Blueberries + Lavender = Fancy Without Trying Too Hard: Juicy bursts of blueberries and a hint of lavender make you feel like you’re eating at a chic brunch spot, minus the overpriced mimosas.

 

The Health Benefits

• Blueberries: Packed with antioxidants and vitamin C. They’re essentially nature’s candy, and are amazing for your brain and skin.

• Lavender: Known for its calming properties, it helps with relaxation and might even improve sleep! A dessert that doubles as self-care? Uhh, yes please.

• Coconut Milk: Full of healthy fats that keep you satiated and give your skin a dewy glow.

• Maple Syrup: Natural, unrefined sweetness, and contains minerals like manganese and zinc. It’s sweet but still looking out for you.

• Lemon Zest: Adds a bright citrus note and a boost of vitamin C to keep things fresh and balanced.

 

Ingredients You’ll Need

• 1 cup arborio rice (or any white rice you’ve got hanging out in the pantry)

• 1 ½ cups water

• 1 (14 oz) can full-fat coconut milk

• 1 cup fresh or frozen blueberries

• ¼ cup maple syrup

• 1 teaspoon dried culinary lavender (just a pinch goes a long way!)

• ½ teaspoon vanilla extract

• ¼ teaspoon salt

• ½ teaspoon lemon zest (optional, but highly recommended)

• ¼ cup coconut yogurt

 

Substitutions

• No Arborio Rice? Use jasmine, basmati, or any other white rice. Just adjust cooking time slightly.

• No Coconut Milk? Almond milk or oat milk can work, but you’ll lose some creaminess. Add a splash of extra coconut yogurt at the end if needed.

• Maple Syrup Swap? Honey or agave syrup works too.

• Wanna Skip the Lavender? Totally fine. Leave it out, and you’ve got a classic blueberry coconut rice pudding.

 

Step-by-Step: How to Make It

Step 1: Simmer the Rice

• Bring 1 ½ cups of water to a boil in a medium saucepan.

• Add the rice, reduce heat to low, cover, and let it simmer for about 10 minutes until most of the water is absorbed.

Step 2: Add the Good Stuff In

• Stir in the coconut milk, blueberries, maple syrup, lavender, vanilla, and salt.

• Simmer over low heat, stirring occasionally, for 20–25 minutes. The rice should be tender, and the pudding should thicken up nicely.

Step 3: Check the Consistency

• If the pudding gets too thick (because rice is a sponge), just add a splash of coconut milk to loosen it up.

• Stir in the lemon zest for a pop of brightness that cuts through the richness.

Step 4: Garnish

• Scoop into bowls and top with a dollop of coconut yogurt, extra blueberries, a drizzle of maple syrup, and a sprinkle of lavender if you’re feeling fancy.

 

Tips for Perfect Pudding

• Stir Occasionally – This keeps the pudding from sticking to the bottom and burning (because nobody wants crunchy rice pudding).

• Taste as You Go – Blueberries can vary in sweetness. If they’re super tart, add a little extra maple syrup at the end.

• Don’t Skip the Lemon Zest – It balances the richness of the coconut milk and makes everything pop.

 

FAQs

Can I make this ahead of time?
Absolutely. Store it in the fridge for up to 3 days. Just add a splash of coconut milk when reheating to bring it back to life.

Can I use dried blueberries instead of fresh or frozen?
Yep! Rehydrate them in warm water for about 10 minutes before adding them to the mix.

What if I don’t have lavender?
No worries. Just leave it out. You’ll still get a rich, creamy pudding with some coconut-blueberry magic.

Can I make this sugar-free?
Swap the maple syrup for a sugar-free sweetener like monk fruit or stevia.

Is this gluten-free?
100%! Just make sure your vanilla extract is certified gluten-free if you’re being extra careful.

 

Dessert Time!

Let us know how you like this one, and if you customized it to your liking. We love when you share tips and tricks with the rest of Steamy Fam in the comments. May we all contribute to each other’s delicious eats!

 

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Blueberry & Lavender Coconut Rice Pudding

Creamy, lightly sweetened, and kissed with a hint of floral lavender, this rice pudding is pure comfort in a bowl. Made with coconut milk, juicy blueberries, and a touch of maple syrup, it’s a dairy-free and gluten free dessert that feels indulgent but is surprisingly wholesome.

Course Dessert

Cuisine American

Keyword dairy free, gluten free, herbs

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 39 minutes minutes

Servings 4 people

Calories 454kcal

Ingredients

• 1 cup arborio rice (or any white rice you have on hand)
• 1½ cups water
• 1 can full-fat coconut milk (14oz)
• 1 cup blueberries fresh or frozen
• ¼ cup maple syrup
• 1 tsp lavender
• ½ tsp vanilla extract
• ¼ tsp salt
• ½ tsp lemon zest
• ¼ cup coconut yogurt

Instructions

• In a medium saucepan, bring the water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 10 minutes, until most of the water is absorbed.
• Stir in the coconut milk, blueberries, maple syrup, lavender, vanilla, and salt. Simmer over low heat, stirring occasionally, for 20–25 minutes, until the rice is tender and the pudding has thickened.
• If the pudding is too thick, add a splash of coconut milk to loosen it. Stir in lemon zest for added brightness.
• Top with a scoop of coconut yogurt, extra blueberries, a drizzle of maple syrup, and a sprinkle of lavender before serving.

Nutrition

Calories: 454kcal | Carbohydrates: 63g | Protein: 6g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 167mg | Potassium: 323mg | Fiber: 2g | Sugar: 17g | Vitamin A: 24IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 5mg

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$50 Amazon Gift Card Giveaway

Spring is the season of renewal, and what better way to refresh your home, wardrobe, or kitchen than with a $50 Amazon Gift Card? One lucky winner will get the chance to shop for anything they love—whether it’s new spring decor, fresh beauty essentials, or must-have gadgets!

 

Why You’ll Love This Giveaway

With an Amazon Gift Card, the possibilities are endless! Here are just a few ways you can make the most of it:

• Spruce Up Your Space: Add fresh touches to your home with spring decor or organization essentials.
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One Lucky Winner – Will It Be You?

Entering is quick and easy, and with just one lucky winner, the excitement is even higher. Don’t miss your chance to win!

 

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Cuisinart 4 Slice Toaster Oven Giveaway

Welcome Spring with a Fresh Start – and a New Cuisinart 4-Slice Toaster Oven!

Spring is in the air! The days are getting longer, the flowers are blooming, and it’s the perfect time to refresh your kitchen. Whether you’re whipping up a quick breakfast before heading outside or toasting up a delicious spring-inspired snack, the Cuisinart 4-Slice Toaster Oven is here to make your life easier—and we’re giving you a chance to WIN one!

Why You’ll Love This Toaster Oven

• Toast Perfection: With shade control settings, you can achieve the perfect level of crispiness every time—whether you love golden-brown toast or a light crunch.
• Compact Yet Powerful: Ideal for small kitchens, dorms, or anyone who loves efficiency without taking up too much space.
• Even Heating Technology: Say goodbye to uneven toasting—every slice comes out just right!
• Easy Cleanup: The removable crumb tray makes cleaning up a breeze.

 

A Perfect Match for Spring

Spring is all about fresh starts, and what better way to start your day than with a beautifully toasted bagel topped with seasonal spreads? Or maybe you’d love to roast some fresh spring veggies for a light and delicious side dish. With this Cuisinart Toaster Oven, the possibilities are endless!

Don’t miss your chance to upgrade your kitchen this spring. Enter our giveaway today for a chance to win your very own Cuisinart 4-Slice Toaster Oven! Spring into action—this giveaway won’t last forever! Good luck

Cuisinart 4 Slice Toaster Oven Giveaway

Enter to win below.

 

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$10 Starbucks Gift Card Instant Win

Are you a coffee lover? We’ve got a treat for you! Steamy Kitchen is giving five lucky winners a $10 Starbucks gift card—perfect for your next caffeine fix or snack craving.

What’s your go-to order at Starbucks? Whether it’s a classic coffee, a seasonal favorite, or a secret menu creation, we’d love to know!for

 

Spin to win below.

 

$10 Starbucks Gift Card Instant Win

 

 

 

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How to Make an Easy Winter Vanilla Chia Seed Pudding

Okay, confession time: when the temperatures drop, getting up to face the day feels like a personal betrayal, especially when my bed is so warm and cozy. The only thing that helps is the promise of my beloved coffee and a little bit of this Winter Chia Pudding. 

This little jar of magic is loaded up with all the good stuff. Spices, healthy fats, and even sweet spiced apples. Whether you’re already a huge fan of chia pudding or trying it for the first time, I think you’re gonna love this one. Plus, it’s easy super easy to prep!

Why I Love This Recipe (And You Will, Too)

• Chia Seeds: These little seeds contain a ton of great nutrients and they soak up other flavors really well. They also have a classic pudding-like texture while sneaking in fiber and plant-based protein.
• Collagen Powder: This adds a few extra grams of protein and supports skin and joints (because, let’s be real, my knees are not what they used to be).
• Warming Spices: There’s something about winter that pairs so nicely with the warm flavors of cinnamon, ginger, and cardamom.
• Almond Butter: Healthy fats for the win! Feel free to swap it for ​peanut butter if that’s more your jam. 
• Cooked Apples: Sweet, spiced, and soft. They add a natural freshness to the this pudding.
• Great for Meal Prep: Whip up a few jars and eat it all week!

 

What’s the Deal with Chia Seeds?

I know, I know. They look like they belong in a bird feeder, but trust me. Chia seeds are awesome. Here’s why they deserve a spot in your pantry:

• Fiber Boost: Just 2 tablespoons of chia seeds pack around 10 grams of fiber, which is great for digestion.
• Omega-3s: Chia seeds are loaded with fatty acids that are great for heart health.
• Plant-Based Protein: This pudding is perfect for anyone looking for alternatives to meat-based proteins.
• Versatility: You don’t have to stop at vanilla chia pudding. Chia seeds are great in smoothies and overnight oats too!

Disclaimer: While chia seeds are amazing, they come with a small warning label. These little guys are like sponges. When they soak up liquid, they expand and form a gel-like coating, which is what gives chia pudding that delightful pudding-like texture.

However, if you eat a bunch of dry chia seeds and then drink a lot of liquid, those seeds will expand inside your digestive system. Sounds like something out of a sci-fi movie, right? While it’s generally harmless, it can leave you feeling… let’s just say, not great. Think bloating, discomfort, and maybe some regrets about life choices.

Also, if you’re new to high-fiber foods, go easy on the portions at first. Those 2 tablespoons of chia seeds pack a whopping 10 grams of fiber, and your digestive system might need a little time to adjust. No one wants to be caught off guard with a surprise fiber overload when they’re just trying to enjoy a healthy recipe.

 

Ingredients

The Pudding Part

• 2 tablespoons chia seeds
• 1 scoop collagen powder (optional, but I like the extra protein)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ½ teaspoon vanilla extract
• 2 teaspoons pure maple syrup
• ⅔ cup unsweetened almond milk (or any non-dairy milk you love—oat milk, coconut milk, or cashew milk all work too)
• 1 tablespoon almond butter

The Toppings (AKA the Fun Part)

• ½ apple, peeled and cubed
• ½ teaspoon cinnamon
• ¼ teaspoon ground cardamom
• 1 tablespoon almond butter
• 5 pecans, toasted (because a little crunch is everything)
• 1 teaspoon hemp seeds
• 1 teaspoon maple syrup

Substitutes

• Milk Swap: No unsweetened almond milk? No problem! Oat milk, coconut milk, or cashew milk will do the trick.
• Nut Butter: Swap almond butter for peanut butter or cashew butter if that’s what you’ve got.
• Collagen Powder: Not your thing? Use your fave protein powder or just skip it.

 

How to Make Winter Chia Pudding

Step 1:

In a glass or mason jar, toss in your chia seeds, collagen powder, cinnamon, ginger, vanilla extract, maple syrup, 1 tbsp almond milk, and half of the almond butter. Give it a good stir (seriously, stir like you mean it). Pop it in the fridge for 2 hours. If you can, give it another stir to break up any pesky clumps of chia seeds. Let it chill for another 2 hours until it’s nice and set.

Step 2: 

While your pudding’s doing its thing, throw some cubed apple, cinnamon, cardamom, and a little bit of water into a small pot. Let it simmer on low for about 15 minutes. Your kitchen is gonna smell amazing. Once the apples are soft and cozy, let them cool.

Step 3: 

Time to top your pudding! Add the spiced apples, the rest of the almond butter, toasted pecans, hemp seeds, and a drizzle of maple syrup. Dig in, or stash it in an airtight container for the next day. Boom. Breakfast is done!

 

Tips for Making Chia Pudding

• Stir It Twice: To dodge those weird clumps of chia seeds, give the pudding a second stir after it starts to set.
• Blended Version: For a smoother texture, blend the pudding before chilling.
• Mix Up the Toppings: Try fresh berries, a sprinkle of cacao nibs, or some homemade granola.
• Meal Prep: Make a few jars at once. Your future self you will thank you when you’re running out the door.

 

FAQs: 

Can I Use a Different Milk?

Absolutely. Unsweetened almond milk is my go-to, but oat milk, coconut milk, or cashew milk all work.

Why is My Chia Pudding Runny?

You probably didn’t use enough chia seeds. Stick to 2 tablespoons per ⅔ cup of liquid for the right consistency.

Can I Make a Chocolate Version?

Heck yes! Add a tablespoon of cocoa powder for a quick chocolate chia pudding fix.

How Long Does It Last?

Up to 5 days in an airtight container in the fridge.

 

Ch-ch-ch-chia Pudding!

This pudding is perfect for a quick (make-ahead) breakfast, a cozy afternoon snack, or a healthy sweet treat! 

What will you be adding to your Chia Pudding. I’d love to know! Be sure to comment below. 

 

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Winter Chia Pudding

A creamy, fiber-rich pudding made with chia seeds, almond or coconut milk, vanilla, and cinnamon. Add collagen for a skin and joint boost, and top with seasonal fruits like pomegranate or roasted nuts.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword chia seeds, plant-based

Prep Time 10 minutes minutes

Cooling Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 1 person

Calories 553kcal

Ingredients

Pudding

• 2 tbsp chia seeds
• 1 tbsp collagen powder
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ½ tsp vanilla extract
• 2 tsp maple syrup
• ⅔ cup almond milk unsweetened, can sub for any plant-based milk
• 1 tbsp almond butter

Toppings

• ½ apple peeled and cubed
• ½ tsp cinnamon
• ¼ tsp ground cardamom
• 1 tbsp almond butter unsweetened, can sub for any plant-based milk
• 5 pecan nuts toasted
• 1 tsp hemp seeds
• 1 tsp maple syrup

Instructions

• Add the chia seeds, collagen powder, cinnamon, ginger, vanilla extract, maple syrup, almond milk, and 1 tbsp almond butter into a glass and give it a good stir to combine everything well. Place the glass into the fridge and let it set for 2 hours then give it another good stir if you can. Put it back into the fridge to set for another 2 hours.
• Put cubed apple, cinnamon, cardamom, and a little water into a small pot. Let the apple simmer for 15 minutes on low. Take it out of the pot and let it cool down.
• When you're ready to eat your chia pudding, top it with the cooked apple, other tbsp of almond butter, pecan nuts, hemp seeds, and maple syrup.

Nutrition

Calories: 553kcal | Carbohydrates: 47g | Protein: 20g | Fat: 35g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Sodium: 244mg | Potassium: 534mg | Fiber: 16g | Sugar: 24g | Vitamin A: 98IU | Vitamin C: 5mg | Calcium: 525mg | Iron: 4mg

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