Today is the start of meteorological spring! Yay! That being said you really wouldn't think it here in Ely, it's all grey skies and rain here today. But I have something that will brighten up your day. This Spring Nourish Bowl is like a little rainbow in a bowl, full of the goodness of Spring. With in-season veggies, such as beets, radish, turnip, kale and some healthy whole grains like quinoa, then topped off with a lemon, garlic tahini dressing. Yep, this will make you feel good just by looking at it 😉
Turnip is something I remember having as a child, always boiled and mashed, maybe with a little white pepper and a good helping of butter (essential), and it stayed in my childhood memories for some time! It's not a vegetable I would have hated as a child but it wasn't something I would want to eat either. Now, as an adult I want all the vegetables, and that includes turnip, we do sometimes have it mashed like my Mum used to make, but more often it is roasted. Roasted turnip is so much better in my opinion and when it's paired with this tahini dressing it's amazing!
*The tahini dressing I have used in this recipe is very roughly adapted from one I found on BBC GoodFood, I used this resource a lot when I started to cook, you can find the recipe here.
** if you'd like to make this a vegan dish, substitute the egg for some harissa roasted chickpeas.
These Spring Nourish Bowls are:
- High in Vitamin C
- High in Vitamin A
- High in Fiber
- High in Protein
- Low Carb
- Gluten Free
- Vegetarian
Spring Nourish Bowls
Ingredients
- 180 g turnip washed and cut into cubes
- 150 g beetroot washed and cut into cubes
- 150 g butternut squash peeled and cut into cubes
- 2 tbsp coconut oil
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- 150 g red cabbage sliced thinly
- ½ medium lemon, the juice of
- 100 g quinoa (dry weight)
- 200 g kale washed
- 4 spring onions sliced
- 4 or 5 radish sliced thinly
- 2 large free range eggs
- Sesame seeds (optional)
For the dressing
- 2 cloves of garlic minced
- ¼ tsp A pinch of sea salt
- 2 tbsp tahini
- 1 medium lemon, the juice of
- 1 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 180 degree C/ 350F
- Place the parsnip, butternut squash and beetroot on a baking tray with the coconut oil, give the tray a little shake and bake for 20 minutes.
- Place the sliced red cabbage into a bowl with the juice of half a lemon and toss it together, set aside until ready to use.
- Now make the dressing, add the garlic and a pinch of salt to a pestle and mortar and pound into a paste. Add the tahini and half the lemon juice and mix. Now add the remaining lemon juice and stir. Mix in a tablespoon of water and then a tablespoon of extra virgin olive oil and stir well. Set aside until ready to use.
- Cook the quinoa, add rinsed quinoa to a pan of water, bring to the boil, reduce the heat and simmer with a lid on for 10 - 12 minutes. The quinoa is cooked when the seeds look like they have separated.
- Boil the eggs to your to own preference.
- Steam the kale.
- Separate all the ingredients into four bowls and top with the dressing and some sesame seeds if using.
Nutrition
These spring bowls looks absolutely delicious!! So much great flavor and nourishment mixed into each one too!
Thanks so much Andrea 🙂
Love all the colors! Saved it to Pinterest to try! Thanks!
Thanks Charity, I'm glad you like it 🙂
These bowls are stunning! LOVE all the wonderful colors <3
Thanks so much Erin 🙂
You take awesome photos. Thanks for sharing this recipe!! You rock!
Elaine
Thanks so much Elaine 😉
I love love your dish, you know what it is one of the cancer fighting recipes too as I am into these stuff these days for family issues.. this is a super recipe. Try adding dry coriander in your tahini sauce, it takes this amazing dressing to a whole new level... Thanks. Pinned
Thanks Amira, I'm glad you liked it. Thanks so much for your tip, I really like the idea of coriander in that dressing, I'll give that a go x