Looking for a fresh, seasonal dinner idea? Look no further than this spring buddha bowl filled with seasonal veggies like fiddleheads and green peas, and topped with nutty basil pesto. It's gluten-free vegan, minimally cooked and paleo-friendly. I love Angela Lidden's Oh She Glows for her healthful, flavorful recipes. This is my version of the glowing green pasta primavera, piled high in my favorite bowl. It is great the next day, and I've even spread it on dough to make a pizza.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 3 cups Julienned Carrots and Broccoli
- 1 Tablespoon Safflower Oil
- 1 Leek, sliced
- Bunch Asparagus
- 10 Fiddleheads
- 3 Cloves Garlic, chopped
- 1 cup Peas
- 1 Cup, Thinly Sliced Fennel Bulb
- 2 Cloves Garlic (for pesto)
- Handful Basil, plus more for garnish
- 1/4 Cup Sundried Tomato
- 1/4 Cup Hemp Seeds
- 1/4 Cup Cashews, soaked
- 1 Tablespoon Lemon Juice
- to taste Salt and pepper
- 1/4 Cup Pea Sprouts
- 3 Cups Julienned Carrots and Broccoli
- 1 Tablespoon Safflower Oil
- 1 Leek, sliced
- Bunch Asparagus
- 10 Fiddleheads
- 3 Cloves Garlic, chopped
- 1 Cup Peas
- 1 Cup, Thinly Sliced Fennel Bulb
- 2 Cloves Garlic (for pesto)
- Handful Basil, plus more for garnish
- 1/4 Cup Sundried Tomato
- 1/4 Cup Hemp Seeds
- 1/4 Cup Cashews, soaked
- 1 Tablespoon Lemon Juice
- To Taste Salt and pepper
- 1/4 Cup Pea Sprouts
Directions
Heat up the safflower oil in a large skillet. Add carrots and broccoli, then the leeks, asparagus, fiddleheads, fennel, and garlic. As everything begins to soften, add the peas. (If you are using frozen peas, you may add them earlier to balance out heat and water content.)
Sauce: In a blender or food processor, place 2 cloves of garlic with basil, sundried tomato, hemp seeds, cashews, lemon juice, and salt and pepper. Blend until smooth. Add water if needed. Test and season appropriately with salt and pepper.
Pour the sauce over the veggies, combine, and serve in a big, comforting bowl. Finish with pea sprouts and more fresh basil.
