Spring Green Goddess Bowl with Tahini Miso Dressing
I'm that really irrational person that wants to get to the farmers' market first thing in the morning--before anyone else-- because I don't want anyone rifling through MY precious produce or getting to all of the kombucha and granola samples before I get a chance to savagely inhale them. I know. I'm a child. But the farmer's market...it's just so much fun! Tent upon tent of brightly colored produce that you most definitely won't find the quality of at HEB or your local grocery store...locally crafted ceramics and cutlery...artisan cheeses and breads...sustainably-raised meats...cold brew coffee...all of the gluten-free and vegan treats...I am a kid in a candy store, at the mercy of the amount of cash I limit myself to bringing each time I go. I am so fascinated by the stories of each vendor, amazed at their creativity, skill, and entrepreneurship, overjoyed to be surrounded by like-minded people. My mom hates going with me. I talk to everyone, prolonging my conversations especially with the cute boys behind the booths (young and hungry, so they say)...
Perhaps what I love most about the farmers' market, however, is the inspiration I find there, the creativity that stirs within me. All of the colors broadcasting just what season it is, my eyes drawn this time of year to the greens, yellows, and pinks, the candy-colored chiogga beets and watermelon radishes, the fresh herbs all begging to be sliced, diced, roasted, and tossed together in a Buddha Bowl, a salad, or precariously balanced on top of each other on slices of toast. How can I ignore them? That would just be rude. Today I left the market high on endorphins (or maybe that was the sugar from all the lemon pound cake samples I stole or the caffeine from the cold-brew...it was on tap...how can you just 'walk past' that?!), with a giant bag of spring root veggies, eager to get to playing around with the flavors of Spring (after all...there's only like, 3 days of it left...)
Buddha Bowls are great for many reasons, and you will often see them on my Instagram feed. Following my 'un poco de todo' philosophy, they're nutrient-dense, packed with flavor, versatile. and cheap. The equation? Greens + grains + veg + legumes (or alternate protein of your choice) + bangin' sauce that usually consists of tahini if you're me. Tonight I combined the bright flavors of spring with a umami twist for a meal that left me glowing.
Spring Green Goddess Bowl
- 1/4 c quinoa, brown rice, or millet, dry (or 1/2 c cooked)
- 1 large handful arugula
- 1/3 c sweet potato
- 6 asparagus spears, chopped
- 1/2 watermelon radish or beet, mandolined or thinly sliced
- 1/2 c green peas
- Pepitas for topping
method to the madness: cook grains according to package. Meanwhile, preheat your oven to 375 F and chop a sweet potato into cubes. Toss with olive oil and a healthy dose of cinnamon and sea salt, and roast for 30 minutes. While your sweet potato is roasting, slice and chop the remaining vegetables. Once your grains have cooked and your sweet potato is out of the oven, heat a tsp of olive oil in a pan and sautee the asparagus (and peas, if frozen) lightly, just for 5 minutes, until asparagus is just slightly tender. Now, assemble! Starting with the greens and grains as your base, arrange in a bowl and top with pepitas and Tahini-Miso dressing (see below).
tasty tips: top your bowl with 1/4 sliced avocado or a sliced boiled egg for extra healthy fats/protein! feel free to experiment with different vegetables of the season to find your perfect goddess bowl.
- 2 Tbsp water
- 1 tsp organic sweet white miso paste
- 1 Tbsp creamy tahini
method to the madness: heat water in the microwave for 30 seconds. Add miso to hot water and stir, allowing paste to dissolve completely before adding in the tahini. Mix thoroughly to combine before pouring all over your goddess bowl and probably your next 7 meals because let's face it you're about to be addicted.
special thanks to Mockingbird Domestics for styling props used in this post.