Spring Green Bowl (Printable)

Nourishing bowl with spring vegetables, grains, and lemon dressing

# What You Need:

→ 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 (omit 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 as package directs. 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 2–3 minutes each, until just tender and bright green. Immediately transfer to a bowl of ice water to stop cooking, then drain well.
03 - Heat a large skillet over medium heat. Add spinach and cook for 1–2 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 emulsified.
05 - Divide cooked grains among four bowls. Top each with blanched peas, asparagus, green beans, and sautéed spinach. Drizzle with lemon dressing.
06 - Sprinkle with toasted seeds, crumbled feta if using, and fresh herbs. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 40 minutes without making you feel rushed or stressed about timing.
  • Every vegetable stays bright and tender because you're respecting each one individually instead of throwing them all in a pot.
  • The lemon dressing is so simple it tastes like you've discovered something secret, even though it's just five ingredients whisked together.
  • You can make it fully vegan, vegetarian, or pile on protein—it works any way you want it.
02 -
  • Blanching the vegetables separately is not extra work—it's insurance that each one finishes perfectly at its own pace instead of some being mushy while others are still undercooked.
  • The ice bath isn't optional; it's what stops the cooking process instantly and preserves that bright green color and crisp texture that makes this bowl special.
  • Warm grains absorb dressing better than cold ones, so don't wait to assemble if your grains are still steaming.
03 -
  • Toast your own seeds in a dry skillet over medium heat for about three minutes—you'll smell when they're ready, and they'll taste so much better than anything pre-toasted.
  • Make the dressing in a mason jar and shake it just before serving; this keeps it emulsified and means you can prep it the night before without any separation or sadness.
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