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You’ll know spring has sprung with this light, veggie recipe
Ready for a spring cleaning that doesn’t involve baseboards or windows? After a chilly winter filled with hearty soups and stews, there’s nothing like spring vegetables to lighten your load.
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Our Spring Veggie and Grain Bowl features ribbons of tender, sweet asparagus and carrots on a bed of fluffy quinoa. Radishes and jalapeño, plus a simple, light dressing of tahini, lemon juice and garlic, add zing and tang — plus loads of nutrients. This vegan dish makes a clean, light, flavorful lunch or dinner — or even breakfast. Look for local veggies, and you’ll know spring has truly sprung.
Makes 4 servings
Calories: 376
Total fat: 20 g
Saturated fat: 3 g
Protein: 13 g
Carbohydrate: 39 g
Dietary fiber: 6 g
Sugar: 3 g
Added sugar: 0 g
Cholesterol: 0 mg
Sodium: 112 mg
— Developed by Sara Quessenberry for Cleveland Clinic Wellness.
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