Welcome spring with this spring power bowl that’s filled with the season’s freshest produce.
Finally, spring is in the air! Even though it doesn’t feel like it here in New Jersey, it certainly is going to be here soon, like tomorrow 😊. It’s still cold, but I can see signs of spring all around me, flowers are starting to pop out of the ground, (even through the snow) and the produce departments are filling up with fresh spring produce. There’s asparagus, artichokes, radishes, peas, arugula and all kinds of delicious vegetables and fruit! I even picked up the super fresh pea shoots that I used for this recipe at a local farm last week.
This week #SundaySupper is celebrating spring with easy spring recipes, and this spring power bowl fits that bill. It’s easy to make, easy to eat, and it’s filled with spring’s finest veggies. It’s dressed in a delicate lemony vinegarette which allows the yummy flavors in the bowl to shine through.
Bowls are so much fun to make and so they are customizable too; pile in your favorite veggies, protein, and grains and enjoy! Bowls are a great way to use up any stray leftovers hanging around in your refrigerator, or a make-ahead meal. Prepare the ingredients ahead of time and fill the bowls when it’s time to eat.
- 8 spears asparagus
- 1½ teaspoons olive oil
- 1 cup fresh pea shoots, arugula or baby spinach
- 1 avocado sliced
- 4 radishes sliced
- ½ cup cooked quinoa
- 2 hard boiled eggs sliced in half
- FOR THE DRESSING
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove crushed garlic
- 1 teaspoon honey or maple syrup
- pre-heat oven to 425
- place asparagus on a parchment lined baking sheet and drizzle with 1½ teaspoons olive oil
- roast at 425 for about 15 minutes - until the spears become soft
- make the dressing by whisking all ingredients together and set aside
- while asparagus is cooking start assembling the bowls by adding equal portions of quinoa, then the veggies, avocado and egg to each bowl
- add asparagus once done and top with dressing
- Asparagus can be roasted ahead of time when you are cooking the quinoa
- If you aren’t familiar with pea shoots, they are from the pea plant and are an early spring favorite. They can be difficult to find in supermarkets, but they can usually be found in farmer’s markets. If they aren’t available, you can easily substitute with them with watercress, baby spinach or arugula.
If you love bowls as much as I do, be sure to check out these. . .
. . . And here are 40 more spring recipes to welcome spring!
Cakes, Pies, and Sweets
- Coconut Custard Pie by Renee’s Kitchen Adventures
- Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
- Mango Banana Bread by Asian in America
- Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
- Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet
Cookies and Bars
- Carrot Cake Oatmeal Cookies by Pies and Plots
- Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
- Maple Syrup Madeleines by The Finer Cookie
- Oatmeal Rhubarb Bars by Turnips 2 Tangerines
- Pistachio Lemon Bars by From the Bookshelf
- Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
- Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
- Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
- Pad Thai Spring Rolls by Brunch-n-Bites
- Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
- Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
- Spring Power Bowl by Simple and Savory
- Crab and Asparagus Pasta by My Savory Spoon.com
- Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
- Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
- Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
- Spinach Artichoke Pasta Recipe by Life Tastes Good
- Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
- Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
- Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
- Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
- Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
- Salmon with Parsley Pesto and Peas by Cooking Chat
Veggies and Sides
- Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
- Asparagus Ham and Swiss Danish Braid by Crazed Mom
- Asparagus Soup by Bottom Left of the Mitten
- Cheesy Potato Asparagus Tart by Sunday Supper Movement
- Herbed Lemon Potato Salad by Cosmopolitan Cornbread
- Microwave Carrots and Peas by Cricket’s Confections
- Roasted Spring Vegetables by Food Lust People Love
- Shaved Asparagus Salad by A Day in the Life on the Farm
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