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Spring Macro Bowl by Flora & Vino

Spring Macro Bowl

  • Author: Flora & Vino
  • Total Time: 25 mins
  • Yield: 3-4 servings
  • Diet: Vegan


Bring in spring greens with this macro bowl packed with seasonal veggies. Oil-free gluten-free, and packed with plant protein! Perfect for meal prep and quick lunches.


  • 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
  • 34 radishes, sliced
  • 1/4 cup chopped pistachios
  • kale pesto hummus
  • handful of mint leaves
  • 1 TBSP hemp hearts
  • sliced avocado, optional


  1. If you haven’t already cooked your quinoa, prepare it first according to package instructions.
  2. Rinse the asparagus and snap off the woody ends. Steam them in a pan on the stove top with peas for 2-3 minutes, until vibrant green and fork tender.
  3. 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.
  4. Massage the kale with lemon juice and allow to sit and wilt slightly.
  5. 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.
  6. Store leftovers separately in the fridge and throw together for easy leftover lunches.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Macro Bowl, Entree
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free, Oil-Free