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    Home » Recipes » Spring Nourish Bowls

    Spring Nourish Bowls

    Published: March 1, 2016, Modified: February 6, 2020, By: Michelle Alston

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    Spring Nourish Bowl - thelastfoodblog.com

    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.

    Spring Nourish Bowl - thelastfoodblog.com

    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 Bowl - thelastfoodblog.com
    Spring Nourish Bowl - thelastfoodblog.com



    Spring Nourish Bowl - thelastfoodblog.com

    Spring Nourish Bowls

    Packed with veggies this Spring Nourish Bowl is like a rainbow in a bowl!
    5 from 1 vote
    Print Pin Rate
    Course: Salad
    Cuisine: British
    Diet: Vegetarian
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 352kcal
    Author: Michelle Alston

    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 tablespoon coconut oil
    • ¼ teaspoon sea salt
    • ¼ teaspoon 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 teaspoon A pinch of sea salt
    • 2 tablespoon tahini
    • 1 medium lemon, the juice of
    • 1 tablespoon extra virgin olive oil
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    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

    Serving: 1g | Calories: 352kcal | Carbohydrates: 38.4g | Protein: 11.9g | Fat: 18.7g | Saturated Fat: 8g | Cholesterol: 93mg | Sodium: 375mg | Potassium: 924mg | Fiber: 7g | Sugar: 7.7g | Calcium: 193mg | Iron: 4mg
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!
    spring bowl nutrition fact
    « Roasted Red Pepper Soup with Feta Toast
    Green Smoothie Bowls »
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    Reader Interactions

    Comments

    1. Andrea Wyckoff

      March 13, 2016 at 5:07 am

      5 stars
      These spring bowls looks absolutely delicious!! So much great flavor and nourishment mixed into each one too!

      Reply
      • Michelle Alston

        March 13, 2016 at 2:59 pm

        Thanks so much Andrea 🙂

        Reply
    2. Kitty

      March 11, 2016 at 2:25 am

      Love all the colors! Saved it to Pinterest to try! Thanks!

      Reply
      • Michelle Alston

        March 11, 2016 at 2:57 pm

        Thanks Charity, I'm glad you like it 🙂

        Reply
    3. Erin

      March 09, 2016 at 4:12 am

      These bowls are stunning! LOVE all the wonderful colors <3

      Reply
      • Michelle Alston

        March 09, 2016 at 9:53 am

        Thanks so much Erin 🙂

        Reply
    4. Elaine @ Dishes Delish

      March 07, 2016 at 9:52 pm

      You take awesome photos. Thanks for sharing this recipe!! You rock!

      Elaine

      Reply
      • Michelle Alston

        March 07, 2016 at 9:58 pm

        Thanks so much Elaine 😉

        Reply
    5. Amira

      March 07, 2016 at 8:18 pm

      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

      Reply
      • Michelle Alston

        March 07, 2016 at 8:24 pm

        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

        Reply

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    Hi, I'm Michelle. I'm here to help you make deliciously good healthy food for you and your family. There will be no crazy long lists of ingredients, no hard-to-find ingredients, just simple, good food that everyone will enjoy

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