Recipe: Springtime Vegetable Bowl

Ah, spring!

Time to spring clean our homes and our bodies too.  Things move faster in the spring, and our bodies want to move faster too.  To enable this, lightening up the diet and including more veggies is the perfect way.

Since this is considered seasonal cooking, you can find any of these food (in the northern hemisphere) at the farmer’s market or organic section of your grocery store this time of year.

For those of you with food allergies, no worries.  Just eliminate what you’re allergic to (for example, eggs, nuts, grains, etc.)  The recipe will still work! 

Ingredients:

1 cup brown / wild rice of quinoa

2-3 cups bone broth

4 medium-sized carrots

2 cups crimini mushrooms

1 large bunch of arugula

olive oil

red wine vinegar

2 free-range eggs

1/4 cup pecans

butter

sea salt and pepper

Preheat oven to 425.

Prepare rice / quinoa according to its directions:  making it with 1 tsp of sea salt and using bone broth instead of water.

Cut carrots into 1/2″ thick rounds.  Slice mushrooms in half.  Toss in 1 T oil, and pinches of salt and pepper.  Arrange on a baking sheet and roast for 15 minutes, stirring halfway through the cooking time.

Wash arugula and dry thoroughly.  Chop or tear into bite-sized pieces.

Roughly chop pecans.

Toss arugula, pecans, 2 T olive oil, 1 T vinegar, and pinches of salt and pepper to taste together in a bowl.

Bring a sautee pan to medium high heat.  Add 1 T butter to the pan when it gets hot.  Crack eggs into the pan, reduce heat to medium, and cook until desired doneness.  Season with salt and pepper.

Add a scoop of rice/quinoa to your bowl.  Top with roasted carrots and mushrooms.  Add arugula and pecan salad.  Drizzle with more olive oil and vinegar if desired.  Add a fried egg on top.

Enjoy!

Submit a Comment

Your email address will not be published. Required fields are marked *