“Eat Your Veggies” Day With a Fresh Power Bowl

It’s National Eat Your Veggies Day, and cookbook author Gina Ferwerda 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.

Connect with Gina and learn more about “Meals from the Mitten” by clicking here.