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“Eat Your Veggies” Day With a Fresh Power Bowl

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It’s National Eat Your Veggies Day, and is helping us make our fresh food quouta!

Lemon Dill Asparagus Power Bowl 

LEMON DILL ASPARAGUS DRESSING 

  • 1 cup cut-up fresh or frozen asparagus, blanched
  • 2 teaspoons dijon
  • 2 teaspoons honey
  • 1 tablespoon dill sauce (or dill pickle juice)
  • Juice of 1 lemon
  • 1/4 cup fresh dill
  • 1 large garlic clove
  • 1/4 cup apple cider vinegar
  • 1/2 cup avocado oil
  • 1/2 teaspoon lemon-pepper seasoning

 

GRILLED ASPARAGUS 

  • 1 pound fresh asparagus spears
  • 1 tablespoon avocado oil
  • 1 teaspoon lemon-pepper seasoning
  • 1 cup red cabbage, shredded
  • 1 cup shelled edamame, cooked
  • 1 can black beans, drained and rinsed
  • 1 cup brown rice, cooked (or quinoa, farro or couscous)
  • 1 cup cherry tomatoes, halved
  • 3/4 cup feta cheese
  • 4 cups mixed salad greens

 

Preheat grill to 350 degrees

 

MAKE LEMON DILL ASPARAGUS DRESSING 

  • Add all dressing ingredients to a food processor.
  • Process until thoroughly combined.
  • Refrigerate until ready to assemble.

 

PREPARE GRILLED ASPARAGUS 

  • Drizzle asparagus with oil, and season with lemon-pepper seasoning.
  • Grill for 4-5 minutes, or until tender-crisp.

ASSEMBLE

  • Add mixed greens to a large salad bowl.
  • Add the cabbage, edamame, black beans, rice, tomato and feta over the mixed greens.
  • Top the salad with the grilled asparagus and drizzle the entire dish with the asparagus dressing and serve family style.

 

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