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.
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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!
Ingredients
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
