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Spring Gratitude Bowls


spring gratitude bowls // gratitude and greens // #vegan #plantbased #recipe

The other day, I bought myself a mug with a simple but powerful message: be amazing.

It was a mug I looked at longingly every time I visited the bookstore in which it resided. I decided to buy it because I clearly needed it in my life if I was going to ogle it every time I visited the store. I also think everyone could do with a bit more amazingness in their life each day. Whether it’s loving yourself more, doing something nice for someone else, or going the extra mile in the things you do, I think we can all agree that the world would be a better place if we challenged ourselves to be better humans. The mug reminds me not only to be amazing, but also to see the amazing by appreciating everyone and everything around me.

spring gratitude bowls // gratitude and greens // #vegan #plantbased #recipe #springSpeaking of amazing… spring is almost here! Temperatures finally broke 0ºC on Sunday, and it was gloriously sunny the entire day. I took the sunshine and warmth as a sign of spring to come, which has me feeling very excited because I love spring. The season speaks of new beginnings and the start of new life: the blossoming of flowers and leaves, the arrival of baby animals, a return to the warmth that so many of us craved during the long winter months… spring seems to be a constant celebration of life, and I love it.

spring gratitude bowls // gratitude and greens // #vegan #plantbased #recipe

spring gratitude bowls // gratitude and greens // #vegan #plantbased #recipe

spring gratitude bowls // gratitude and greens // #vegan #plantbased #recipe

I am also head over heels in love with spring produce, which is so lush and green. After a long winter, I am no longer craving the winter squashes and sweet potatoes that made up so much of my diet in the past few months. My taste buds are ready for a change, and they’re looking for vibrant flavours and crisp, crunchy textures: radishes, asparagus, and lettuce have made several appearances in my meals this week, and I just can’t get enough of them.

spring gratitude bowls // gratitude and greens // #vegan #plantbased #recipe

spring gratitude bowls // gratitude and greens // #vegan #plantbased #recipe

Today, I’m introducing the concept of ‘gratitude bowls’ on the blog. I call them gratitude bowls because—as I mentioned above in my spiel on the ‘be amazing’ mug—it’s easy to forget how amazing life is. When I make myself a bowl so delicious and nourishing, it’s hard not to feel grateful and blessed for everything in my life, especially when I’m sharing the meal with dear friends and loved ones. I’m grateful for the people who grow the food and the people I share it with, for the roof over my head, for my good health, and even the changing of the seasons.

spring gratitude bowls // gratitude and greens // #vegan #plantbased #recipe

spring gratitude bowls // gratitude and greens // #vegan #plantbased #recipe

These bowls are filled with crunchy romaine lettuce and radishes, crisp yet tender asparagus, thyme roasted mushrooms, a bed of millet and lentils for protein and carbohydrates, sourdough croutons, and a sprinkle of hemp seeds for an extra boost of protein. This is all dressed in a delicious honey mustard dressing, which adds sweetness and gives the dish a bit of a kick. If you’re vegan, simply sub the honey with maple syrup and you’re golden! (The dressing is also perfect drizzled or spread on avocado toast…)

NOTES: I’ve also enjoyed this bowl with soft-boiled eggs, so if you aren’t vegan and have some fresh eggs on hand, I would highly recommend adding them. I used millet, however, you can use quinoa, brown rice, or your grain/seed of choice. If you aren’t cooking with soaked lentils and millet, they will take longer to cook. I’ve made those recommendations below. While I chose to pan-sear my asparagus, they are also delicious roasted or steamed. If you’re gluten-free, skip the croutons or use gluten-free bread. Just as tasty!

SPRING GRATITUDE BOWLS
Yields 2 servings.
INGREDIENTS

  • 1 1/2 heads romaine lettuce, roughly chopped
  • 1/2 cup green lentils, soaked overnight
  • 1/2 cup millet, soaked overnight
  • 1 bunch asparagus, with the ends trimmed
  • 1 bay leaf
  • 1 tablespoon hemp seeds
  • 2-3 radishes – optional but delicious
  • rapeseed oil/ghee
  • sea salt and pepper, to taste

MUSHROOMS

  • 5 chestnut mushrooms, cut into sixths
  • 3 sprigs of thyme
  • rapeseed oil
  • sea salt and pepper, to taste

CROUTONS – skip if gluten-free or sub with gluten-free bed

  • 2 slices sourdough bread, cut into squares (around 1 1/2 cups of the squares in total)
  • 2 sprigs of thyme
  • rapeseed oil
  • sea salt and pepper, to taste

HONEY/MAPLE MUSTARD DRESSING
Yields 1/3 cup.

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons + 1/2 teaspoon dijon mustard
  • 1 tablespoon raw honey or maple syrup
  • 1 teaspoon apple cider vinegar or lemon juice
  • sea salt, to taste

INSTRUCTIONS
MUSHROOMS
1. Preheat the oven to 175ºC/350ºF.
2. In a bowl, toss the mushrooms with three tablespoons of rapeseed oil and three sprigs of thyme. Season with sea salt and pepper. Transfer the mushrooms onto a baking tray and roast for 20 minutes, using a spoon to stir every now and then.
3.  Toss the croutons with a few tablespoons of rapeseed oil to thoroughly coat (but not drench) them. Add two sprigs of thyme and season with sea salt, and let sit for 5-10 mins. (Quick marinade style…) Transfer the croutons onto a baking tray and bake for 20-25 minutes, until they are crisp and golden.
4. While the mushrooms and croutons are roasting, prepare the lentils and millet. To cook the lentils, bring 1 cup of water to a boil. Add the lentils, the bay leaf, and salt, and reduce the heat to a simmer. Cook for 15-20 minutes with the lid off. If you haven’t soaked the lentils, their cooking time may vary from 20-40 minutes.
5. To cook the millet, bring 1 cup of water to a boil with 1/2 a teaspoon of salt. Add the millet, reduce to a simmer, and cook for 10-15 minutes.
6. In a large pan or skillet, heat 1-2 tablespoons of rapeseed oil, butter, or ghee on medium-high heat. Add the asparagus and cook for 10 minutes. At five minutes, turn the asparagus and cook the other side. The asparagus should be tender when done.
7. To make the dressing, whisk all the ingredients together and season to taste.
8. In a bowl, toss the mushrooms, lettuce, 1 cup of the millet and lentils each, and croutons together. Add the dressing, tossing to coat all the ingredients. Top with the asparagus and hemp seeds.

Happy spring and BE AMAZING!

In gratitude,
Gen.

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49 Comments

  1. Sara - the Organic Dietitian
    March 9, 2015

    I love bowls like this! How beautiful and nutritious plus so green.

    Reply
    • genevieve y
      March 16, 2015

      Thank you Sara! xo

      Reply
    • maria
      April 2, 2016

      Rapeseed aka canola oil…….not so healthy

      Reply
      • genevieve y
        April 2, 2016

        You can always use coconut oil or olive oil in place of it, however olive oil becomes carcinogenic at a certain temperature so I wouldn’t recommend it for cooking in ovens or on high heat! xo

        Reply
  2. Rebecca @ Strength and Sunshine
    March 9, 2015

    Things are surely amazing right now! I love the mug and yay for spring and omg this bowl looks delicious! XOXOXO

    Reply
  3. Alanna
    March 9, 2015

    Grain bowls may be my favorite thing ever. Yay for warmer weather! I am anxiously awaiting spring produce like no other. Loving that mug – I would be extremely happy to wake up to that every morning :)

    Reply
    • genevieve y
      March 16, 2015

      Thanks Alanna! I love waking up to cheerful and positive things- esp if it’s a happy mug filled w ith coffee! xo

      Reply
  4. Ashlae W.
    March 9, 2015

    Love, love, love me an affirmative mug. <3 Hip hip for warmer temperatures and veggie-loaded goodness!

    Reply
    • genevieve y
      March 17, 2015

      Thanks lady! I have affirmative/motivational cushions too… Hope you are having a great week, your photos from Morocco are INCREDIBLE! xo

      Reply
  5. Melanie @ Nutritious Eats
    March 9, 2015

    I adore bowls like this too. So nourishing and delicious.

    Reply
    • genevieve y
      March 17, 2015

      Thanks Melanie! Hope you’re having a great week so far xo

      Reply
  6. Farrah
    March 9, 2015

    I love that mug, and this bowl looks amazing! <3 I just had grilled asparagus for dinner and am questioning why I've never prepared it before on my own. :O Can't wait to try out this recipe! It looks so good–I love all the green! :]

    Reply
    • genevieve y
      March 17, 2015

      Thanks Farrah! Asparagus is one of my favourite things to make during the spring. Every time I see asparagus back at the market I know spring is almost here! Hope you’re having a great week :) xo

      Reply
  7. Leigha @ The Yooper Girl
    March 9, 2015

    These are beautiful – the story and the pictures. Every ingredient in this just makes my heart happy. I cannot WAIT for my garden asparagus to come into season! Pinned <3

    Reply
  8. Thalia @ butter and brioche
    March 9, 2015

    I am all for healthy, nourishing salad bowls like these gratitude bowls. You definitely can consider I will be making the recipe – thanks for sharing it!

    Reply
  9. Rebecca
    March 9, 2015

    Love this idea of a gratitude bowl–and the spring colors are beautiful.
    Have an amazing week. :)

    Reply
    • genevieve y
      March 17, 2015

      Thank you Rebecca! Hope you’re having a lovely week xo

      Reply
  10. Lisa @ Healthy Nibbles & Bits
    March 10, 2015

    Yes, be amazing! I feel like I need one of those mugs in my cupboard, too! Definitely loving your idea of creating gratitude bowls. It’s just a gentle reminder of how I should be thankful for all the things I have!

    Reply
    • genevieve y
      March 17, 2015

      Thanks Lisa! I’ll be making lots of gratitude bowls from now on… so yummy and nourishing! xo

      Reply
  11. Jesse
    March 10, 2015

    ‘Teh gluten’ sourdough! No! Otherwise, I’ll have five, please. :)

    Reply
  12. Natalia
    March 10, 2015

    I love cups and I use to collect them, especially those with messages on them! Yours is amazing, Geneviève!
    And this salad looks great, love the green! Beautiful, Gen!

    Reply
    • genevieve y
      March 17, 2015

      Thank you so much Natalia! Hope you’re having a beautiful week! xo

      Reply
  13. Shashi at RunninSrilankan
    March 10, 2015

    So so love the idea of these “gratitude bowls” – they are one amazing idea! It’s pretty amazing how our bodies know how to nourish us – you did a wonderful job listening to yours as evidenced in this bowl. Deeeeeeeeeeeelicious!

    Reply
    • genevieve y
      March 17, 2015

      Thank you so much Shashi! Have an amazing week xo

      Reply
  14. cynthia
    March 11, 2015

    I love these words, your lovely sentiments, and this salad so so much!! A soft-boiled egg sounds like it would be HEAVEN over this. Yes for gratitude bowls and affirmation mugs <3 this is all too too good! Happy almost-spring!! :)

    Reply
    • genevieve y
      March 17, 2015

      Thank you so much Cynthia! I’m dying to make those scallion tortillas and those meringue tarts you just posted. I have a chocolate chip snacking problem too haha! Hope you’re having a great week! xo

      Reply
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  16. Audrey @ Unconventional Baker
    March 15, 2015

    Wow, what a gorgeous-looking recipe — I knew it would be yummy when I saw the IG photo the other day :) I love asparagus so much, but it’s so darn expensive organic. The good news is that it grows abundantly here in the wild, so one more month or two and I’ll be in asparagus heaven — yeepee! :)

    Reply
    • genevieve y
      March 17, 2015

      Thank you Audrey! And yay for asparagus heaven!!! Hope you’re having a beautiful week xo

      Reply
  17. Katie (The Muffin Myth)
    March 17, 2015

    Yum! This is most of my favourite things in one bowl (I say most because I’m a mushroom-hating vegetarian, but otherwise sign me up!). I’m so looking forward to when the local asparagus is in season in these parts, and when it is, I’ll be making this for sure. I do love the idea of having it with a soft-boiled egg over the top. Pinned for the sooooooo close spring!

    Reply
    • genevieve y
      March 17, 2015

      Haha Katie, your comment made me laugh! You aren’t the only mushroom hating vegetarian I know- I love mushrooms but I’m pretty picky about them (they have to be *really* good). Make these without the mushrooms- I promise you won’t be disappointed! xo

      Reply
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  29. Rita Haywed
    July 3, 2016

    this was divine. seriously was incredible. i typically do not like homemade dressings that go with these veggie bowls but this honey mustard vinaigrette was so delicious i will definitely keep this recipe on hand. i used quinoa in place of millet, otherwise followed the recipe pretty closely. thanks for sharing!!

    Reply

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