Spring Nourish Bowls Recipe By Oh My Veggies.com (2024)

Spring Nourish Bowls

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 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 of 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

US Customary - Metric

• 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.