I’ve recently developed a pretty strong obsession with the My New Roots blog. Sarah B has a collection of absolutely mouth watering whole-food recipes that are mostly vegetarian, vegan, and gluten free. I want to make and eat everything on there.
In particular, I’ve gotten hooked on her “Spring Abundance Bowl” and have been having it pretty often for lunch recently. The great thing about this recipe is that although the dill yogurt sauce, quinoa, and pickled radishes are staples, you can pretty much throw in any side vegetables that you want and end up with an incredible meal. It’s great with fresh tomatoes, fresh greens, beets and carrots, lentils or beans etc.
Below, I’ve provided a recipe for two people. It’s a very rough guide – mix and match your favorite summer vegetables into the bowl.
Jon’s One-Line Review: It’s like eating a farmers’ market!
Spring Abundance Bowl
- 1/2 cup of dry quinoa
- Fresh vegetables to be eaten raw or cooked, for example:
- chard or beet greens sauteed with fresh spring onions or scallions
- carrots sauteed with mint and parsley and black beans
- sliced avocado
- fresh chopped tomato
- coconut oil (for cooking)
- handful of fresh farmer’s market radishes, sliced into half moons
- cider vinegar (about 1 cup)
- About 1 tsp honey
- water (about 2 tablespoons)
- black peppercorns (about 20)
- roughly 1 teaspoon of salt
- 5 whole garlic cloves
Dill Lemon Yogurt Sauce
- Nonfat unsweetened greek yogurt (about 1/2 cup)
- fresh dill (finally chopped, about 1 tablespoon)
- 1 lemon
- 1 clove of garlic (diced)
- olive oil (about 1 tablespoon)
- water (to thin)
- pink Himalayan salt and black pepper.
First, make the pickled radishes. Throw the chopped radishes in a pickling container with the whole garlic cloves, vinegar, honey, whole peppercorns, water and salt. Close the lid and shake. Put aside for about 20 minutes. (After you eat up the radishes, the liquid can be reused to re-pickle radishes in the next few days).
Then, make the quinoa. Put 1/2 cup quinoa and 1 cup water into a pan with a dash of coconut oil. Bring to a boil, then reduce heat and cook for about 15 minutes until all the water is absorbed.
While the quinoa is cooking prepare your vegetables – chop fresh tomatoes or avocado up, cook fresh beat greens or chard with fresh onion and coconut oil, cook some carrots with beans, tofu scramble or lentils – the possibilities are endless! I usually make about 2-3 veggie sides to go on the bowl.
After you’ve finished preparing the vegetables, make the lemony yogurt dill dressing- mix the finely chopped dill, yogurt, lemon, garlic, and olive oil. Season with ground salt and pepper. Add water to thin to desired consistency.
To serve, place quinoa in bowls as a base. Load on the fresh or cooked veggies on the side. Garnish with the pickled radishes. Drizzle the yogurt dressing over everything.