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.
Ginger Miso Dressing
The Ginger Miso Dressing can be stored in an airtight container in the fridge for up to 7 days.
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