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Do you also love bowl dishes? Many different ingredients are packed in a bowl and dressed with dips or dressing. Today we have a super tasty spring bowl with asparagus and crispy potato slices from the oven. The bowl is ready in under an hour and provides you with fresh vitamins and nutrients. In addition to the potato, there are still cooked colorful quinoa, roasted green and white asparagus, green olives with lemon, carrots, mini cucumbers, herbs (dill / parsley) and arugula.
Spring bowl with asparagus
100 g colorful quinoa
4-5 potatoes
1 bunch of green and white asparagus
1 clove of garlic
1 medium carrot
1 handful of arugula
Herbs (dill / parsley)
olives
dressing
1 tbsp of apple cider vinegar
1 tsp maple syrup
1 tsp of granular mustard
1 tbsp water
2 tbsp olive oil
1 tbsp sunflower oil
1 tsp chopped fresh dill
salt and pepper
Pre-heat the oven to 220 degrees Celsius.
Peel the potatoes, wash and cut into 1 cm thick slices. Dab off and spread on a baking tray. Sprinkle with oil and salt and bake until the potatoes are golden and crispy. In the meantime, wash the quinoa thoroughly in a fine sieve, drain and place in a saucepan. Bring to boil with twice the amount of salted water and simmer for 20 minutes open. Drain into a sieve and set aside.
Cut off the ends of the asparagus. Peel the green asparagus in the lower third, the white asparagus whole. Cut all the bars into slices. Peel and chop garlic. Heat the oil in a pan and fry the garlic, add the asparagus and sauté. Season with salt.
For the salad dressing, put all the dressing ingredients in a glass jar and shake, set aside.
Wash the arugula, peel the carrots, slice the cucumbers.
Arrange all ingredients in 2-3 bowls. Shake the dressing again and pour over the ingredients.
If you try this spring bowl with asparagus or one of my other recipes, please leave us a comment how you liked it. And if you take a picture of your meal to share it on Instagram, please don´t forget to tag @klaraslife and use the hashtag #klaraslife .
Spring bowl with asparagus
Ingredients
- 100 g colorful quinoa
- 4-5 potatoes
- 1 bunch of green and white asparagus
- 1 clove of garlic
- 1 medium carrot
- 1 handful of arugula
- Herbs dill / parsley
- olives
dressing
- 1 tbsp of apple cider vinegar
- 1 tsp maple syrup
- 1 tsp of granular mustard
- 1 tbsp water
- 2 tbsp olive oil
- 1 tbsp sunflower oil
- 1 tsp chopped fresh dill
- salt and pepper
Instructions
- Pre-heat the oven to 220 degrees Celsius.
- Peel the potatoes, wash and cut into 1 cm thick slices. Dab off and spread on a baking tray. Sprinkle with oil and salt and bake until the potatoes are golden and crispy. In the meantime, wash the quinoa thoroughly in a fine sieve, drain and place in a saucepan. Bring to boil with twice the amount of salted water and simmer for 20 minutes open. Drain into a sieve and set aside.
- Cut off the ends of the asparagus. Peel the green asparagus in the lower third, the white asparagus whole. Cut all the bars into slices. Peel and chop garlic. Heat the oil in a pan and fry the garlic, add the asparagus and sauté. Season with salt.
salad dressing
- Put all the dressing ingredients in a glass jar and shake, set aside.
- Wash the arugula, peel the carrots, slice the cucumbers.
- Arrange all ingredients in 2-3 bowls. Shake the dressing again and pour over the ingredients.
Did you make a recipe? Leave a comment.
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