Spring Crunch Bowl
Cooking Time
Prep Time
Difficulty
Cuisine
The Spring Crunch Bowl celebrates freshness and simplicity, drawing its inspiration from seasonal produce and the delicate balance of textures. It’s a vibrant composition of lightly cooked and raw vegetables, where the crunch of fennel and radish meets the softness of quinoa and the creaminess of a tahini-lemon sauce.
At the heart of the dish is quinoa, a nourishing, light base that lets the vegetables shine. Broccoli, briefly steamed to preserve its color and snap, is paired with raw zucchini ribbons, thinly sliced fennel, and crisp radishes. Mint and tender greens bring a touch of aromatic freshness to the whole.
To add warmth and depth, the bowl includes pan-roasted chickpeas, golden and slightly spiced, as well as toasted seeds and crushed nuts. These toppings create a contrast that enriches every bite, turning this light dish into a complete, satisfying meal..
Balanced, colorful, and rich in plant-based nutrients, this bowl is ideal for sunny days or when you crave a bit of spring on your plate. A few spoonfuls of bright, lemony tahini sauce tie everything together for a meal that’s both invigorating and comforting.
Spring Crunch Bowl
Ingredients
Base:
- 150 g quinoa
- Salt
Crunchy Vegetables:
- 1 small broccoli
- 1/2 zucchini
- 1/4 fennel bulb
- 8 radishes
Herbs & Greens:
- 1 small handful of baby greens (arugula, spinach, etc.)
- 10 fresh mint leaves
Pan-Roasted Chickpeas:
- 240 g cooked chickpeas, drained and well dried (1 can)
- 1 tablespoon olive oil
- 1 tablespoon cornstarch (optional, for extra crispiness)
- 2 teaspoons sweet paprika (or spice of choice)
- Salt
Lemon-Anise-Tahini Sauce:
- 4 tablespoons tahini
- 4 tablespoons lemon juice
- 5 to 6 tablespoons water (or more to adjust consistency)
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 2 tablespoons finely chopped fresh dill (or 3/4 teaspoon dried dill)
- 1 small garlic clove grated (optional)
- Salt
Toppings:
- 1 teaspoon poppy seeds
- 1 to 2 tablespoons slivered almonds or chopped hazelnuts lightly toasted
- 1 to 2 tablespoons sunflower or pumpkin seeds
- Lemon zest (optional)
Instructions
Cook the quinoa:
- Rinse the quinoa, then cook it in twice its volume of salted water.
- Simmer for 10 minutes covered, then let it rest off the heat for 20 minutes. Fluff with a fork.
Prepare the broccoli:
- Cut the florets into bite-sized pieces. Steam or boil them in salted water for 3 to 4 minutes until just tender but still bright green.
- Rinse under cold water and set aside.
Prepare the other vegetables:
- Grate the zucchini or slice it into thin ribbons.
- Finely slice the fennel.
- Cut the radishes into thin rounds.
Pan-roast the chickpeas:
- Heat the olive oil in a frying pan over medium heat. Toss the chickpeas with cornstarch, paprika and salt.
- Add them to the pan and sauté for 10 to 15 minutes, stirring often, until golden and crispy. Set aside.
Make the sauce:
- In a small bowl, mix the tahini, lemon juice, water, olive oil, maple syrup, dill, and grated garlic if using.
- Adjust consistency with more water if needed. Add salt to taste.
Assemble the bowl:
- Divide the quinoa between two bowls.
- Arrange the broccoli, zucchini, fennel, radishes, baby greens, and mint leaves on top.
- Add the crispy chickpeas.
- Drizzle with the lemon-anise-tahini sauce.
- Sprinkle with poppy seeds, toasted nuts, seeds, and a little lemon zest if desired.
A recipe proposed by Maison Marmite
