14/09/2026
🌿 Spring Green & Roast Veggie Nourish Bowl
Serves 4
Ingredients
2 cups cooked quinoa
1 bunch asparagus, trimmed
1 zucchini, sliced
1 cup green peas
2 cups baby spinach or rocket
1 avocado, sliced
1 cup cherry tomatoes, halved
½ cup crumbled feta
¼ cup pumpkin seeds
Fresh mint or parsley
Extra virgin olive oil
Lemon dressing
3 tbsp extra virgin olive oil
Juice of 1 lemon
1 tsp Dijon mustard
1 tsp honey
Black pepper to taste
Method
Lightly roast or grill the asparagus and zucchini until just tender.
Divide the quinoa and leafy greens between bowls.
Top with asparagus, zucchini, peas, tomatoes, avocado and feta.
Sprinkle with pumpkin seeds and fresh herbs.
Whisk together the dressing ingredients and drizzle over just before serving.
2 cups cooked quinoa
1 bunch asparagus, trimmed
1 zucchini, sliced
1 cup green peas
2 cups baby spinach or rocket
1 avocado, sliced
1 cup cherry tomatoes, halved
½ cup crumbled feta
¼ cup pumpkin seeds
Fresh mint or parsley
Extra virgin olive oil
Lemon dressing
3 tbsp extra virgin olive oil
Juice of 1 lemon
1 tsp Dijon mustard
1 tsp honey
Black pepper to taste
Method
Lightly roast or grill the asparagus and zucchini until just tender.
Divide the quinoa and leafy greens between bowls.
Top with asparagus, zucchini, peas, tomatoes, avocado and feta.
Sprinkle with pumpkin seeds and fresh herbs.
Whisk together the dressing ingredients and drizzle over just before serving.
Save this one for your next spring lunch or dinner! 💚
What are your favourite ingredients to cook with in spring?
