Warm Green Vegetable Bowl (Printable Version)
A wholesome bowl combining warm green vegetables, grains, and a tangy dressing with crunchy toppings.
# What You'll Need:
→ Grains
01 - 1 cup cooked quinoa or brown rice (gluten-free option)
→ Vegetables
02 - 1 cup broccoli florets
03 - 1 cup baby spinach
04 - 1 cup green peas (fresh or frozen)
05 - 1 medium zucchini, sliced
06 - 1/2 avocado, sliced
→ Dressing
07 - 2 tablespoons olive oil
08 - 1 tablespoon lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon honey or maple syrup
11 - Salt and freshly ground black pepper, to taste
→ Toppings
12 - 2 tablespoons toasted pumpkin seeds
13 - 2 tablespoons crumbled feta cheese (optional)
# How To Make:
01 - Bring a pot of salted water to a boil. Blanch broccoli florets and zucchini slices for 2 to 3 minutes until tender-crisp. Add green peas during the last minute, then drain and set aside.
02 - Cook quinoa or brown rice according to package instructions if not pre-cooked.
03 - Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
04 - In a large bowl, combine cooked grains, blanched vegetables, and baby spinach. Drizzle with dressing and toss gently until evenly coated and spinach wilts slightly.
05 - Divide mixture into two bowls. Top each with avocado slices, toasted pumpkin seeds, and feta cheese if desired. Serve warm.
# Expert Advice:
01 -
- It comes together faster than you'd think, leaving you energized instead of drained.
- The warm-cool contrast of wilted greens against fresh avocado creates a texture that keeps you coming back for another spoonful.
- You can customize it entirely based on what's in your kitchen, so it never feels like the same meal twice.
02 -
- The dressing is everything—don't skip it or make it while distracted, because this is where the entire bowl finds its flavor and personality.
- Timing matters in a way that's forgiving but noticeable; if your vegetables are too soft, they become mushy, but if they're too raw, the bowl loses its warmth and comfort.
03 -
- Toast your own pumpkin seeds if you have them—ten minutes in a dry pan creates a depth that store-bought sometimes lacks.
- Make extra dressing; you'll want to drizzle a bit more over the finished bowl because it's that good.