Pin I threw this together on a Tuesday afternoon when the farmer's market had flooded the kitchen with more greens than I knew what to do with. The asparagus was so thin it snapped like matchsticks, the peas still sweet and starchy, and I realized I hadn't made anything this green in months. It felt less like cooking and more like bottling up spring before it slipped away. By the time I drizzled that sharp lemon dressing over the grains, I knew this bowl was going to be on repeat.
The first time I served this to friends, one of them scraped her bowl clean and asked if there was more dressing. There wasn't, but I made a double batch the next time and kept it in a jar for the week. We ended up eating these bowls three nights in a row, swapping out grains and adding different herbs each time. It became less about following a recipe and more about having a template that bent to whatever was in the crisper.
Ingredients
- Quinoa, brown rice, or farro: Any hearty grain works here, quinoa cooks fastest and stays fluffy, farro adds chew, and brown rice holds up under all that green without getting mushy.
- Fresh or frozen green peas: Frozen peas are honestly just as good and sometimes sweeter, they blanch in two minutes and keep their pop.
- Asparagus: Trim the woody ends by bending each stalk until it snaps naturally, it always breaks right where it should.
- Green beans: Look for thin ones if you can, they cook faster and stay tender without turning squeaky.
- Baby spinach leaves: These wilt down to almost nothing, so do not be shy with the handful you toss in the skillet.
- Extra virgin olive oil: Use the good stuff here, it carries the lemon and makes the whole dressing taste round and rich.
- Freshly squeezed lemon juice: Bottled lemon juice will not give you that same zing, squeeze it fresh and taste the difference.
- Lemon zest: This is where the floral, bright notes hide, zest it right before you whisk so the oils stay potent.
- Dijon mustard: It emulsifies the dressing and adds a quiet sharpness that balances the sweet and sour.
- Maple syrup or honey: Just a teaspoon smooths out the acidity without making things taste sweet.
- Garlic clove: Mince it fine or grate it on a microplane so it melts into the dressing instead of biting back.
- Toasted pumpkin seeds or sunflower seeds: These add crunch and a nutty richness that makes the bowl feel complete.
- Crumbled feta cheese: Salty, creamy, optional but really good if you are not keeping it vegan.
- Fresh herbs: Mint is my favorite here, but parsley and dill both work and add their own kind of brightness.
Instructions
- Cook the grains:
- Rinse your grains under cold water until the water runs clear, then bring salted water to a boil and add them in. Lower the heat, cover, and let them simmer until tender, fluffing with a fork once done so they do not clump.
- Prepare the vegetables:
- Bring a big pot of salted water to a rolling boil and blanch each vegetable separately for two to three minutes until they turn that electric green. Plunge them straight into ice water to stop the cooking, then drain them well so your bowl does not get watery.
- Sauté the spinach:
- Heat a dry skillet over medium and toss in the spinach, stirring until it just wilts and darkens. Pull it off the heat before it gets slimy.
- Make the lemon dressing:
- Whisk together olive oil, lemon juice, zest, mustard, maple syrup, garlic, salt, and pepper in a small bowl until it thickens and emulsifies. Taste it and adjust the salt or lemon if it needs more punch.
- Assemble the bowls:
- Divide the grains among four bowls and arrange the blanched vegetables and spinach on top in little piles or mix them in, whatever feels right. Drizzle the dressing over everything generously.
- Garnish:
- Sprinkle toasted seeds, crumbled feta if using, and a handful of torn fresh herbs over each bowl. Serve it right away while everything is still vibrant.
Pin One Sunday morning I made this for breakfast with a soft boiled egg on top and it felt like the healthiest, most indulgent thing I had eaten in weeks. My partner walked in, looked at the bowl, and said it looked like something you would order at a cafe for fifteen dollars. I told him it cost about three. He has been asking for it ever since, and I have been happy to oblige because it makes me feel like I have my life together even when I do not.
Choosing Your Grains
Quinoa is fast and fluffy, farro is chewy and hearty, brown rice is neutral and filling. I have used all three and they each change the texture and how full you feel afterward. If you want something lighter, go quinoa, if you want to stay full for hours, choose farro. You can even mix two grains together if you cook them separately and want a little textural contrast in every bite.
Swapping Vegetables
This recipe is more of a formula than a strict rule, so if you cannot find asparagus, use snap peas or broccoli florets instead. Zucchini works if you sauté it instead of blanching, and edamame adds protein and a buttery flavor. The key is keeping everything green and fresh, but you can bend that rule if something else looks good at the market.
Making It a Meal
On its own this bowl is light and clean, but if you want to make it more substantial, add grilled chicken, pan seared tofu, or a handful of chickpeas tossed in olive oil and roasted until crispy. I have also topped it with a jammy egg, avocado slices, and even leftover salmon. The dressing ties everything together no matter what you throw on top.
- Prep your grains and blanch your vegetables the night before so you can assemble bowls in minutes.
- Double the dressing recipe and keep it in a jar, it lasts a week and works on salads, roasted vegetables, and grain bowls of all kinds.
- Serve this at room temperature or cold, it tastes just as good either way and travels well for packed lunches.
Pin This bowl has become my go to when I want something that feels nourishing without any fuss, and every time I make it I remember why simple food, done right, is always enough. I hope it brings you the same kind of easy, everyday joy it brought me.
Recipe Q&A
- → Can I use frozen vegetables instead of fresh?
Yes, frozen peas work beautifully in this bowl. For asparagus and green beans, fresh is preferable for texture, but you can use frozen if needed—just adjust blanching time slightly as they may cook faster.
- → What grains work best for this bowl?
Quinoa, brown rice, and farro all provide excellent texture and nutrition. Bulgur or couscous are great quicker-cooking alternatives. Choose based on your preference and cooking time available.
- → How long does this keep for meal prep?
The assembled bowls keep well for 3-4 days when refrigerated in airtight containers. Store dressing separately and add just before serving to maintain the best texture and flavor.
- → Can I add protein to make it more filling?
Absolutely. Grilled chicken, baked tofu, roasted chickpeas, or even a soft-boiled egg pair wonderfully with these vegetables. Add your protein of choice when assembling the bowls.
- → Is the lemon dressing essential?
The lemon dressing provides brightness that ties the components together, but you could substitute a tahini dressing, vinaigrette with herbs, or even a light pesto if preferred.
- → What other spring vegetables could I use?
Snap peas, sugar snap peas, fresh fava beans, baby artichokes, or even shredded Brussels sprouts would work beautifully. Adjust cooking times based on the vegetables you choose.