Name: Spring Macro Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 1 1/2 cups cooked white quinoa; 6 cups kale, massaged; 1 bunch of asparagus; 1 15-oz. can chickpeas, drained and rinsed; 1/2 cup cooked green peas; 4 artichoke hearts, sliced; 3-4 radishes, sliced; 1/4 cup chopped pistachios; kale pesto hummus; handful of mint leaves; 1 TBSP hemp hearts; sliced avocado, optional

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A spring macro bowl packed with seasonal spring veggies. Oil-free, gluten-free, and packed with plant protein! Perfect for meal prep lunches.

Happy Spring, friends!

It’s always that last stretch of winter that really feels the longest and the coldest, isn’t it?

The days are finally starting to feel longer and warmer and I’m dreaming about vacations and outdoor adventures and all of the seasonal green veggies.

This Spring Macro Bowl is the partial realization of those dreams (where’s the beach and fruity drink?), and culmination of my favorite spring veggies in one giant bowl.

Produce that’s in season not only looks better, but tastes better.

I get a lot of my recipe inspiration based on what’s available, so I packed this bowl with all of my spring finds.

You’re going to love the variety of textures and tastes with bright bursts of herbs and tangy lemon.

From crunchy radish to creamy artichoke, this bowl really has it all.

What You Need to Make a Spring Macro Bowl

I love vegetables so much, sometimes I have to check myself to make sure that my giant bowls of veggies have some protein in there, too.

You don’t need to have that same worry, though, because I made sure this macro bowl is packed with plant protein and fats to keep you well balanced.

Quinoa, peas, chickpeas, and pistachios are all an excellent source of plant protein and avocado and pistachios add healthy fats.

Here’s what you need:

cooked white quinoa
kale
asparagus
chickpeas
cooked green peas
artichoke hearts
radishes
pistachios
kale pesto hummus
mint leaves
hemp hearts
avocado

That’s it!

How to Make Spring Macro Bowl

This bowl has lots of pieces but they’re all easy to make on their own before assembly.

If you haven’t already cooked your quinoa, prepare it first according to package instructions.

Rinse the asparagus and snap off their woody ends.

Steam them in a pan on the stove top with peas for 2-3 minutes, until they’re vibrant green and fork tender.

While the quinoa is cooking, prepare your bowl additions for serving.

Chop the pistachios, slice the artichoke hearts, slice the avocado and radish, and rinse the kale and mint leaves.

Massage the kale with lemon juice and allow to sit and wilt slightly.

To assemble the bowls, divide the kale and quinoa between bowls and top with chickpeas, peas, artichoke hearts, pistachios, avocado, and sliced radish.

Add a dollop of kale pesto hummus and garnish with mint leaves and hemp hearts.

That’s all!

Notes on Meal Prep

This bowl is perfect for your spring meal prepping!

Store leftovers separately in the refrigerator and throw them together for easy leftover lunches.

Prepare the quinoa and veggies in advance to assemble your Spring Macro Bowls together for easy weekday lunches.

I added a dollop of Kale Pesto Hummus and freshly squeezed lemon to dress my bowl, but other dressing are welcome.

Some other ideas are lemon tahini dressing, whatever hummus you have on hand, or pesto.

Enjoy!

More Vegan Macro Bowls

I Want to Hear From You

If you make this Spring Macro Bowl recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren