Spring Nourish Bowl

MEAL TYPE: Entree

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan, Vegetarian

MAKES 4 SERVINGS

Spring Nourish Bowl

Spring is a natural time to detox, and this recipe is a great way to start. The parsley, dill, and dandelion greens help cleanse the kidneys, and the lemon juice, garlic, and cayenne stimulate the digestive system and liver to support healthy elimination. Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.

INGREDIENTS

1 cup dry quinoa

2 Tbs. olive oil

1 bunch asparagus, ends trimmed

2 cups sugar snap peas

4 medium sized turnips, sliced into ½-inch cubes

1 cup cooked white beans (navy, cannelloni, butter beans, etc.)

2 radishes, thinly sliced

Handful of fresh dill, parsley, and dandelion greens for topping

1/4 cup tahini

1/4 cup water

2 Tbs. fresh lemon juice

1 tsp. lemon zest

1 clove of garlic, minced

1/4 cup parsley, minced

1/4 cup dill, minced

Pinch of cayenne pepper

1/4 tsp. fine sea salt

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INSTRUCTIONS

Place 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil. Reduce heat to low, cover, and cook until quinoa has absorbed all the liquid and can easily be fluffed with a fork, about 15 to 18 minutes.
Preheat the oven to 425F. Cover a baking sheet with parchment paper or tin foil. Toss the asparagus, sugar snap peas, and turnips with the olive oil. Place on the prepared baking sheet and roast in the oven until lightly browned and tender, about 15 minutes. Toss veggies halfway through cooking.
Make the dressing by whisking the last nine ingredients (tahini through sea salt) together until smooth. For the smoothest consistency, use an immersion blender or a food processor.
Divide the quinoa, veggies, beans<, and radishes between four bowls. Drizzle with dressing and top with a handful of fresh herbs. Season to taste with salt and pepper.

Note: Extra dressing can be stored in an airtight container in the fridge for one week.

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