Dinner
Herb-Roasted Root Vegetables
Carrots, parsnips, and beets with rosemary and thyme
Light Lunch
Spring Vegetable Bowl
A vibrant, nutrient-packed bowl featuring fresh seasonal greens, fluffy quinoa, and a bright lemon herb dressing that brings everything together.
Prep Time
15 min
Cook Time
10 min
Servings
2
Difficulty
Easy
Instructions
1
Cook the Quinoa
Rinse quinoa under cold water. Combine with 2 cups of water in a saucepan, bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2
Prepare the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and chopped fresh herbs. Season with salt and pepper to taste. Set aside.
3
Prep the Vegetables
While the quinoa cooks, wash and prepare all vegetables. Slice the avocado, halve the cherry tomatoes, dice the cucumber, and thinly slice the radishes.
4
Assemble the Bowl
Divide the mixed greens between two bowls. Add a generous scoop of quinoa to each. Arrange the vegetables in sections around the bowl: avocado, tomatoes, cucumber, edamame, and radishes.
5
Finish and Serve
Sprinkle pumpkin seeds over each bowl. Drizzle generously with the lemon herb dressing. Serve immediately and enjoy your fresh, energizing meal!
Chef's Tips
- Cook quinoa ahead of time and refrigerate for quick assembly during busy weekdays.
- Add grilled tofu, chicken, or a soft-boiled egg for extra protein.
- The dressing keeps well in the fridge for up to 5 days.
- Swap vegetables based on what's in season for the freshest flavors.
