Seasonal Spring Veggie Bowl Recipe

Spring has sprung, and your tastebuds are craving something vibrant and fresh! Dive into our Seasonal Spring Veggie Bowl, a celebration of fresh, hearty roasted veggies, creamy dressing, and bright flavors. But the real star? Our Crunchy Toasted Lentil Toppers give this hearty bowl an irresistible crunch and savory depth to every bite.

Why You'll Love This Recipe:

●      Allergen Friendly: A great option for those with food sensitivities to gluten, soy, dairy, nuts, and it’s even oil-free!

●      Protein-packed: Thanks to quinoa, beans, and our Crunchy Toasted Lentil Toppers, this dish is loaded with plant-based protein.

●      Great for Meal Prep: Feel free to double (or even triple) the recipe to have fresh, healthy meals ready for your family all week long.

●      Seasonal Veggies: Roasted zucchini, asparagus, mushrooms, and radishes add warmth and a bounty of textures and nourishment.

This Seasonal Spring Veggie Bowl with Crunchy Toasted Cheddah Lentil Toppers is full of wholesome ingredients that pack both flavor and nutrition. Let’s take a closer look at what makes it so special:

Lentils (Of Course!): Lentil Telepathy's Crunchy Toasted Cheddah Lentils add a fun and crunchy twist to the bowl, giving it a cheesy, savory flavor without any dairy. These lentils are not only delicious but also offer a boost of protein and fiber, making them a fantastic, nutrient-dense topping. We used the Cheddah flavor here, but Peri Peri Chili Lemon and Salt and Vinegar would also taste delicious!

Quinoa: A gluten-free whole grain, quinoa is a fantastic source of protein, fiber, and essential vitamins and minerals like magnesium and iron. It serves as the perfect base for this bowl, providing a hearty foundation without being too heavy.

Oil-Free Roasted Veggies: Roasting brings out the natural sweetness of vegetables while also giving them a crispy texture that’s hard to resist. The combination of zucchini, asparagus, mushrooms, and radishes with our vegetable marinade creates a satisfying medley of earthy, slightly sweet, and savory flavors.

Avocado Dressing: The creamy avocado dressing brings the whole dish together with a tangy lemon kick and fresh spring herbs. It’s smooth, rich, and the perfect complement to roasted veggies and quinoa.

How to Make:

Prep Time: 25 minutes

Cook Time: 45-55 minutes

Makes 4 servings

Ingredients:

For the Bowl:

●      8 tbsp Lentil Telepathy's Crunchy Toasted Cheddah Lentil Toppers

●      3 cups cooked quinoa

●      1/2 tsp Italian seasoning

●      4 cups arugula

For the Vegetables:

●      1 zucchini, halved and sliced

●      12 oz (1 bundle) asparagus, cut into 3-4 inch pieces

●      2 cups sliced cremini mushrooms

●      1 cup radishes, stems removed and halved

●      3/4 cup white northern beans

For the Vegetable Marinade:

●      1/2 cup vegetable broth

●      2 dates

●      1 tbsp coconut aminos

●      1 tbsp balsamic vinegar

●      1 tbsp tahini

●      3 garlic cloves

●      1 tsp salt

●      1/2 tsp onion powder

●      1/2 tsp ground black pepper

For the Dressing:

●      1/4 avocado, peeled and pitted

●      Juice from 1/2 lemon

●      1/2 cup unsweetened oat milk

●      2 cloves garlic

●      1 tbsp fresh parsley

●      1 tsp fresh dill

●      1/4 tsp salt

●      1/4 tsp onion powder

Equipment Needed:

●      Blender or Food Processor

●      Baking Sheet

●      Mixing Bowl

Instructions:

1. Soften the Dates: Start by heating the vegetable broth in a measuring cup for 30 seconds in the microwave. Add the dates to the broth and let them soften for 10 minutes.
   
   
2. Prepare the Vegetables: Preheat your oven to 425°F. Wash, cut, and prepare the zucchini, asparagus, mushrooms, and radishes. Toss them into a mixing bowl with the white northern beans.
   
   
3. Make the Marinade: In the same measuring cup, add the remaining marinade ingredients. Blend everything until smooth using a blender or food processor.
   
   
4. Marinate the Veggies: Pour the marinade over the vegetables in the mixing bowl. Toss until everything is evenly coated.
   
   
5. Roast the Veggies: Spread the marinated vegetables onto a baking sheet. Bake for 40-45 minutes, flipping them every 15 minutes. For a crispy finish, increase the heat to a high broil and bake for an additional 5-10 minutes until the veggies are as crispy as you like. Let them cool slightly.
   
   
6. Make the Dressing: While the vegetables are roasting, blend together all the dressing ingredients until smooth.
   
   
7. Flavor the Quinoa: For extra flavor, stir in 1/2 tsp of Italian seasoning into your cooked quinoa.
   
   
8. Assemble the Bowl: Begin by placing 3/4 cup quinoa and 1 cup arugula into each bowl. Top with 1/4 of the roasted vegetable mixture, drizzle with the creamy avocado dressing, and finish with 2 tbsp of Lentil Telepathy’s Crunchy Toasted Cheddah Lentils for that irresistible crunch.
   
   

Serve and Enjoy!

This Seasonal Spring Veggie Bowl with Crunchy Toasted Cheddah Lentils is a feast for the senses. It’s packed with vibrant colors, bold flavors, and plenty of texture, making it a perfect lunch, dinner, or meal prep option. It’s also naturally gluten-free, high in protein, and dairy-free—making it a great choice for various dietary preferences.

Enjoy this healthy and satisfying meal, and feel free to add your favorite veggies or seasonings to make it your own!

 

Recipe Credit: This nourishing, gluten-free recipe was created exclusively for Lentil Telepathy by Chef Jessica Mynarski of Jalapeño Kitchen. For more delicious gluten-free and dairy-free recipes designed with food sensitivities in mind, visit Jalapeño Kitchen!