Roasted Spring Vegetables


I simply love cooking spring vegetables. I feel within the balance of baked and raw foods within the diet, and since Spring weather may be heat however not super hot, cooking a number of these veggies is really amazing and makes them feel such a lot additional wholesome.


You can roast several of the spring vegetables we tend to mentioned in our manufacture guide, except for these quinoa bowls we’re using: Radishes Asparagus Cauliflower The band isn’t solely colorful however conjointly an excellent balance of style and texture.

Cauliflower within reason meat, asparagus may well be a really very little tart and conjointly the radishes unit earthy, but with a light-weight sweetness.they are truly my favorite issue during this bowl!


for the vegetables:

  • 1 lb asparagus stalks
  • 3 cups cauliflower florets
  • 3 cups radishes, halved
  • 2 tablespoons olive oil
  • 1 tablespoon lemon pepper seasoning

for the lemon turmeric sauce

  • 1 tablespoon tahini
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper flakes
  • Salt & pepper to taste

for the bowls:

  • roasted veggies
  • 3 cups cooked quinoa cooled
  • 2 cups arugula
  • Lemon turmeric sauce
  • 1 avocado
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