Spring Green Bowl (Printable)

Vibrant vegetables over grains with tangy lemon dressing

# Ingredient List:

→ Grains

01 - 1 cup quinoa, brown rice, or farro
02 - 2 cups water
03 - ½ teaspoon salt

→ Spring Vegetables

04 - 1 cup fresh or frozen green peas
05 - 1 cup asparagus, trimmed and cut into 2-inch pieces
06 - 1 cup green beans, trimmed and cut into 2-inch pieces
07 - 2 cups baby spinach leaves

→ Lemon Dressing

08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 teaspoon lemon zest
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon maple syrup or honey
13 - 1 small garlic clove, minced
14 - Salt and freshly ground black pepper to taste

→ Optional Toppings

15 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
16 - ¼ cup crumbled feta cheese, optional for vegan
17 - Fresh herbs such as mint, parsley, or dill, chopped

# Directions:

01 - Rinse grains under cold water. In a medium saucepan, bring water and salt to a boil. Add grains, reduce heat to low, cover, and simmer until tender, approximately 15 minutes for quinoa, 35 minutes for brown rice, or according to package directions. Fluff with a fork and set aside.
02 - Bring a large pot of salted water to a boil. Blanch peas, asparagus, and green beans separately for 2 to 3 minutes each until just tender and bright green. Immediately transfer to a bowl of ice water to stop the cooking process, then drain thoroughly.
03 - Heat a large skillet over medium heat. Add spinach and cook for 1 to 2 minutes until just wilted. Remove from heat.
04 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, mustard, maple syrup or honey, minced garlic, salt, and pepper until fully emulsified.
05 - Divide cooked grains evenly among four bowls. Top each portion with blanched peas, asparagus, green beans, and sautéed spinach. Drizzle generously with lemon dressing.
06 - Sprinkle each bowl with toasted seeds, crumbled feta cheese if using, and fresh herbs. Serve immediately.

# Expert Tips:

01 -
  • It comes together in 40 minutes but tastes like you've been in the kitchen all day.
  • The lemon dressing is so bright and sharp it makes every vegetable taste like the best version of itself.
  • You can throw it together on a weeknight or make it for guests and feel genuinely proud.
02 -
  • Don't skip the ice bath after blanching—it's the difference between crisp, bright vegetables and sad, limp ones.
  • The dressing is where all the magic lives, so don't rush it or use bottled lemon juice; freshness actually matters here in a way it sometimes doesn't in other recipes.
03 -
  • If your dressing breaks or looks separated, whisk it again vigorously or add a tiny splash of water and whisk—it almost always comes back together.
  • Lemon zest is doing real work here, so don't skip it just because it seems like a small thing.
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