Spring Green Bowl (Printable)

Vibrant spring vegetables over wholesome grains with tangy lemon dressing

# What You'll 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, optional for vegan preparation
17 - Fresh herbs such as mint, parsley, or dill, chopped

# How to Make It:

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 to 3 minutes each until just tender and bright green. Immediately transfer to ice water to stop cooking, 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 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 under an hour, which means you can have lunch ready before the midday slump hits.
  • Every vegetable stays bright and crisp because you control exactly how much you cook them—no sad, overcooked greens here.
  • The lemon dressing is so simple it feels like a cheat code for making everything taste intentional and connected.
02 -
  • The ice bath after blanching is non-negotiable—skip it and you'll end up with army-green vegetables instead of the vivid jade that makes this bowl worth making.
  • Don't dress the entire bowl ahead of time; the vegetables will weep into the grain and turn everything mushy and dull by lunchtime.
03 -
  • Toast your seeds in a dry skillet for 2–3 minutes before using—this releases oils and flavor that transform them from an afterthought into a textural revelation.
  • If your lemons aren't particularly juicy, microwave them for 15 seconds before squeezing; you'll get significantly more juice from the same fruit.
Go Back