These vegetarian nourish bowls are loaded with fresh spring veggies and topped with a flavorful ginger-miso dressing. It's a delicious light and healthy meal!
This recipe was contributed by Andrea from Dishing up the Dirt back in 2015. The article has since been updated, but remains as tasty as the original!
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! And these nourish bowls are the perfect way to celebrate the flavors of spring.
So what is a Nourish Bowl? Well, it can be a bit of whatever you want really. But at its core, it's a one bowl meal that is typically a mix of veggies, grains, and proteins topped with a flavorful dressing. Same concept as the popular buddha bowl.
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 whatever you have on hand.
The miso-ginger dressing is so tasty that doubling the recipe isn't a bad idea so you can have a tasty dressing 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.
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If you love this Nourish Bowl recipe, be sure to check out these other delicious vegetarian ideas:
📖 Recipe
Ingredients
- 1 cup dry quinoa, rinsed
- 1 tablespoon grapeseed oil
- 1 bunch asparagus, trimmed
- 3 small turnips, peeled and cut into ¼ inch pieces
- 2 cups sugar snap peas
- 1 cup English peas, blanched if fresh or thawed if frozen
- 3 radishes, thinly sliced
- 1 bunch fresh cilantro, roughly chopped
- ¼ cup sesame seeds
- 4 fried eggs, optional
Ginger Miso Dressing
- ¼ 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
- ½ tablespoon soy sauce
- 1 clove garlic, minced
- ¼ teaspoon crushed red pepper flakes
Instructions
- 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.
Emma {Emma's Little Kitchen} says
So gorgeous and fresh! Those eggs look just perfect...!
Alexa [fooduzzi.com] says
This sounds like a perfect spring dish! All of those fresh veggies and that egg...be still my heart! I'll definitely give this a try!
Thalia @ butter and brioche says
I love how fresh, healthy and delicious these nourish bowls are. They make perfect use of seasonal produce - and I have to make them!
Alison @ Food by Mars says
Stunning! Love the ingredients.
Joanne says
I'm pretty sure the promise of meals like this was the only thing that got me through this winter. Come to meeeee!!!!
sara says
Lovely! The dressing sounds really delicious!