Though it’s already beginning to feel like summertime here in Austin, I’m still enjoying the spring vegetables while they last. I keep finding myself scouring the produce aisles week after week and picking up everything that looks particularly wonderful.
And lately, I’ve been roasting up a big batch of these veggies for the week to enjoy in loaded salads or simply on their own. And while these meals are wonderful, my all-time favorite way to enjoy any seasonal vegetables is in this delicious quinoa bowl.
While I geared this version towards the abundance of spring produce available now, this recipe can be altered using whatever is in season all year round. In my bowl, I chose to use beets, carrots and snap peas to utilize the springtime abundance.
For both more details on why eating seasonally is so important for our health and for another spring-inspired recipe, check out my Spring Veggie & Shrimp Pasta with Creamy Avocado Sauce.
Whether you choose to whip up some roasted sweet potatoes, broccoli, Brussels sprouts, etc., this bowl will blow you away regardless. Simply add in your roasted veggies with the other nutritious ingredients, and you’ll be mind blown by how delicious they become.
In addition to the roasted vegetables, sautéed greens add great texture and variety to this recipe. I used a mixture of kale and Swiss chard, as they’re in season, but any sort of dark, leafy greens you prefer work wonderfully.
Other key ingredients include a perfectly runny soft boiled egg, which adds the right amount of richness and healthy fat to this dish. If you’re vegan or aren’t a fan of yolks, feel free to omit.
And, of course, the quinoa plays a major role in bringing this delicious, loaded bowl together. Contrary to popular belief, quinoa is actually a seed rather than a grain, and it’s incredibly nutrient-dense. It’s high in protein with all of the essential amino acids, packed with fiber and loaded with both antioxidants and essential minerals such as iron and magnesium.
When it comes to cooking, you can easily boil your quinoa in water, but I prefer to use vegetable or chicken broth for added flavor!
And finally, perhaps the best part: the herbed tahini. If you haven’t started using tahini for salad dressings, you absolutely need to give it a shot. Its slightly nutty flavor and creaminess create a truly mouthwatering addition to any meal.
For this dressing, I likewise wanted to utilize all of the wonderful fresh herbs that are in season at the moment. Plus, the parsley and basil give another punch of freshness and flavor!
So next time you have a batch of veggies on hand, I urge you to get a bit creative and take them to the next level with this recipe. And I can promise you that this delicious bowl will also power you up with tons of tasty nutrition!
- 1 cup roasted seasonal vegetables of choice (I used carrots, snap peas and beets)
- 1 cup spinach, chopped kale or Swiss chard (or a combination)
- optional: fresh seasonal vegetables (I used radishes)
- ½ cup cooked quinoa
- 1 large egg
- ½ avocado, pitted, peeled and sliced
- 1 tsp coconut oil
- avocado oil as needed for roasted vegetables
- optional: sesame seeds for topping
- ⅓ cup tahini
- juice of 1-2 lemons
- 1 garlic clove
- ¼ cup fresh parsley
- ¼ cup fresh basil
- ¼ cup water, plus more as needed
- salt & pepper to taste
*Note, if you want a slightly firmer yolk (jammy egg), cook for about 8 minutes instead*
When finished, immediately remove egg and place in an ice bath for several minutes. When egg is cool enough to hold, remove and peel.
*Note* Dressing with thicken in the fridge, so simply thin if need be.
Drizzle with Herbed Tahini and finish with avocado and sesame seeds.
Enjoy!
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