I’ve been craving the fresh flavors of spring since January. Needless to say, I’m beyond thrilled that spring is officially here and that bright green produce is popping up everywhere! We’ve been busy on our farm planting and harvesting the first vegetables of the season and these nourish bowls are a great way to celebrate the flavors of spring.
What I love about meals like this is that they are fast, fresh and totally flexible. You can leave out the egg for a vegan option and switch up the vegetables to suit what you have on hand. The miso-ginger sauce is so tasty that doubling the recipe isn’t a bad idea so you can have a tasty sauce on hand for last minute meals all week long.
If you’re craving a meal that is just as nourishing as it is delicious then I think you will love these spring vegetable bowls. Not only do they make a great dinner but they would be perfect for a weekend brunch too.
A light and refreshing nourish bowl that celebrates the flavors of spring.
- 1 cup dry quinoa, rinsed
- 1 tablespoon grapeseed oil
- 1 bunch asparagus, trimmed
- 3-4 small turnips, peeled and cut into 1/4 inch pieces
- 2 cups sugar snap peas
- 1 cup English peas, blanched if fresh or thawed if frozen
- 3 radishes, thinly sliced
- 1 bunch of cilantro, roughly chopped
- 1/4 cup sesame seeds
- 4 fried eggs (optional)
- 1/4 cup rice wine vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons white miso
- 2 tablespoons water
- 2 tablespoons tahini
- 1 tablespoon honey
- 1 tablespoon freshly grated ginger
- 1/2 tablespoon soy sauce
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- In a large saucepan, bring two cups of water and one cup of quinoa to a boil. Reduce the heat, cover and simmer until the quinoa is fully cooked and has absorbed all the water, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes; fluff the quinoa with a fork and set aside.
- Preheat the oven to 400ºF.
- Toss the asparagus, turnips and snap peas with the oil and place them on a rimmed baking sheet. Roast in the oven until the vegetables are lightly browned and tender, 15-20 minutes, stirring halfway through the cooking time.
- While veggies roast, prepare the sauce. With an immersion blender or small food processor, blend all of the ingredients until smooth. Taste and adjust seasonings if needed.
- To assemble, divide the quinoa between four bowls. Top each bowl with the roasted veggies, peas, radishes, sesame seeds and cilantro. Drizzle with the dressing and top each bowl with a fried egg.
The Ginger Miso Dressing can be stored in an airtight container in the fridge for up to 7 days.