Another week past, and another blizzard. This winter is just relentless. Between that and the growing little babe in my belly, the lack of motivation to do much of anything is getting more and more real. I hope you’re better than me, but it’s really getting time for some melting and warmer weather. Who’s with me?
Anyway, thankfully this weekend I took a half-day again on Friday so I could come home and get some stuff done. Met up with a friend for lunch, hit up the grocery store, and then hit the kitchen to prep some soup and dinner for the hubby when he got home from work. It’s been a challenge trying to stock the freezer full of food for the little babe’s arrival, as well as keep us up with healthy stuff. So far, so good though.
We got a good list together for my Sunday grind day in the kitchen too. Making some roasted broccoli, chickpea, and quinoa bowls, spring bowls, black bean soup, aloo gobi, bhindi masala, and some freezer spinach enchiladas! This spring bowl – recipe listed below, is one of my hubby’s favorite meals. It was inspired by a local restaurant, where we got these vegan bowls and it was almost like vegetarian sushi without the nori. Throw in some pulses and you’ve got a filling meal!
This really is an easy dish as it only requires a few fresh ingredients, minimal spices, and some rice. It is refreshing and simple. Now this one takes just a short time, however you do need to roast the asparagus so don’t forget to warm up the oven!
Unfortunately I cannot eat one of the main ingredients of this dish during my pregnancy due to some crazy stomach problems that come up after I eat avocado, but that doesn’t stop the hubs from enjoying it with fresh avocado! We’ve had it with avocado or guacamole as well. The guac adds a bit more flavor to it, where as the clean and crisp flavors come through more with the plain avocado. The choice is yours!
Vegan Spring Bowl with Edamame
- 1/2 bunch of asparagus
- 6 oz spinach
- 1 bunch of kale, washed and stems removed
- 2 avocado
- 1 bag of frozen edamame
- 4 tbsp olive oil
- 1 ½ cup white rice
- salt and pepper to taste
- Cook rice in rice cooker or pan with a 2:1 ratio of water to rice. In this case 3 cups of water to 1 1/2 cups rice.
- Preheat oven to 425°F
- Line baking sheet with parchment paper. Rinse asparagus, break off woody ends, and line on parchment paper.
- Sprinkle with olive oil, salt and pepper. Toss to coat well.
- Bake for 9 minutes.
- While the asparagus is in the oven, heat ~2 tbsp olive oil in a pan over the stove. Once it is warm, add the spinach and kale. You’ll have to add in parts as it will shrink as it wilts.
- Once all greens have been added to the pan and wilted, remove them from the pan. Add the remaining olive oil and warm up.
- Add the edamame to the pan and cook until warm. This will take about 10 minutes if frozen. You can check if they’re done by tasting one. It should be hot all the way through.
Assemble the Vegan Spring Bowl
- Start by placing 3/4 cup cooked rice in a bowl.
- Spoon about 1/4 of the cooked edamame and cooked greens over the rice. Then add 1/4 of the asparagus spears to the bowl.
- Cut avocado in half and slice the avocado into chunks. Spoon it out of the shell into the bowl.
- Serve hot and enjoy! You may need to add salt and pepper to taste. If you want a bit of heat, toss some roasted red pepper flakes to the bowl.
- All remaining leftovers can be saved in the fridge. Place each ingredient in a separate bowl when storing. This keeps best for 3 days.
These are so tasty and are so very simple! Let me know if you modified this recipe and what you added/took away. Always excited to try new things! As always – let me know what you think and if you have any comments/questions.