“Eat Your Veggies” Day With a Fresh Power Bowl

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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