About the Recipe
Light, fresh, and full of seasonal color, this Lemon Herb Spring Veggie Bowl is the perfect way to welcome spring. Packed with vibrant vegetables and bright citrus flavors, it’s a nourishing, clean-eating dish that feels refreshing while still being satisfying—ideal for lighter days and fresh starts.
Ingredients
1 cup cooked quinoa or brown rice
1 cup asparagus, lightly roasted or sautéed
1 cup zucchini, sliced and sautéed
½ cup cherry tomatoes, halved
½ cup chickpeas, rinsed and warmed
Handful of fresh greens (arugula or spinach)
Lemon Herb Dressing:
3 tbsp olive oil
Juice of 1 lemon
1 tsp Dijon mustard
1 clove garlic, minced
Salt & pepper to taste
Optional: fresh parsley or dill
Preparation
Step 1
Cook 1 cup quinoa or brown rice according to package instructions. Fluff with a fork and set aside.
Step 2
Rinse and trim the asparagus, slice the zucchini, and halve the cherry tomatoes.
Step 3
Heat a small drizzle of olive oil in a skillet over medium heat. Add the asparagus and zucchini and sauté for 6–8 minutes, until tender but still vibrant.
Step 4
Add the rinsed chickpeas to the skillet and cook for an additional 2–3 minutes until warmed through.
Step 5
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Stir in fresh herbs if using.
Step 6
Divide the cooked quinoa or rice into serving bowls. Top with sautéed vegetables, chickpeas, cherry tomatoes, and fresh greens.
Step 7
Drizzle with lemon herb dressing, adjust seasoning to taste, and add optional toppings such as avocado, feta, or seeds before serving.