» whole food recipes from an edible plant enthusiast

Be Amazing + Spring Gratitude Bowls

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

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 #springpin itSpeaking 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 pin it

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

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

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 pin it

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

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 pin it

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

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!

Yields 2 servings.

  • 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


  • 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

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

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,

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