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Spring green bowls: fresh and healthy recipe ideas

These heart-healthy Spring Green Bowls celebrate the vibrant flavours of fresh herbs and crisp vegetables, making them a delightful choice for any meal. Packed with nutrient-dense ingredients like broccoli, sugar snap peas, and creamy avocados, this dish is both refreshing and satisfying. The combination of zesty lemon juice and aromatic flat-leaf parsley and mint adds a bright, invigorating touch, perfect for welcoming the warmer months.

Ideal for a wholesome lunch or a light dinner, these bowls come together quickly and offer a beautiful balance of protein and healthy fats, thanks to the Greek yogurt and hemp seeds. Serve them alongside a dollop of pickled ginger for an extra zing, making this dish not only nourishing but also a feast for the eyes and palate.

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Ingredients for Spring green bowls

  • 24 g flat-leaf parsley leaves

  • 16 g mint leaves

  • 60 ml lemon juice

  • 2 spring onions, trimmed, chopped

  • 210 g plain Greek-style yogurt (thick)

  • ½ small clove garlic, minced

  • Sea salt, cracked black pepper

  • 600 g broccoli florets (about 2 heads)

  • 15 ml extra virgin olive oil

  • Sea salt, cracked black pepper

  • 150 g sugar snap peas, trimmed

  • 140 g frozen shelled edamame beans

  • 30 g hemp seeds or sesame seeds, toasted

  • 2 small avocados, quartered lengthwise

  • 70 g store-bought pickled ginger

How to make Spring green bowls

  1. Place the parsley, mint, lemon juice, onion, yogurt, and garlic in a food processor or blender. Process until smooth, then season with salt and pepper. Set aside.

  2. In two batches, process the broccoli in the food processor until it resembles rice.

  3. Heat a large, deep frying pan over medium-high heat. Add the oil, broccoli, salt, and pepper. Cook, stirring, for 3 minutes or until the broccoli is just tender. Divide the broccoli rice between serving bowls and allow to cool.

  4. Place the peas and edamame in a large heatproof bowl. Cover with boiling water and leave to stand for 5 minutes. Drain and rinse under cold running water, then slice the peas lengthways.

  5. Place the hemp seeds on a small tray. Press one edge of each avocado quarter into the seeds to coat.

  6. Top the broccoli rice with the peas, edamame, avocado, and ginger. Drizzle with the dressing before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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  • 7 Aug 2025 | Ursprünglich veröffentlicht

    Verfasst von:

    UK recipe editors

    Peer-Review durch

    UK recipe editors
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