I think it’s safe to say that no matter what climate you live in, we’re all experiencing a version of spring fever. It’s been exceptionally beautiful in Austin lately which makes me want to cook (or in some cases, just assemble) meals that are light and fresh and full of green things. Here are some of my favorites that I’ve been in the mood for lately. Click on the photos or the links to go to the full recipes.
Spring Broccolini & Kale Quinoa Bowls (pictured above)
These are packed with roasted chickpeas, broccolini, radishes, herbs, and avocado. Serve with a scoop of (nut-free) pea pesto that’s made with hemp seeds and dill.
Avocado and Mango Brown Rice Sushi
One of my go-to lunches is the take-out sushi at Whole Foods, which is definitely easier and quicker than making it yourself. But I love being able to customize the ingredients – this avocado mango version with peanut dipping sauce is a favorite.
Broccoli Tahini Pasta Salad
Our spring weather has me looking forward to summer, which has me looking forward to pot luck picnics… and this broccoli salad is the perfect healthy dish to bring. It’s made with tahini instead of mayo, and it’s loaded with zucchini, green beans, tomatoes, sun dried tomatoes, and herbs.
Lemon Edamame Avocado Sandwiches
And speaking of picnics… here are some very green, very packable sandwiches, made with a creamy lemon-edamame spread.
Minty Green Shamrock Shake Smoothies
A healthier way to celebrate St. Paddy’s day… or any day that you feel like a creamy green smoothie. These are made with almond butter, banana, spinach (which you can’t taste), and mint.
Tart Cherry Tabbouleh
A sweet twist on tabbouleh that uses dried tart cherries instead of tomatoes. It’s tossed with a bright lemony dressing and packed with herbs.
Roasted Artichoke Avocado Toast
It’s almost artichoke season around here. Because fresh artichokes take a little bit of work to prep, I like to enjoy the
fruits vegetables of my labor in simple ways like these elevated avocado toasts.
Twice Baked Sweet Potatoes with Broccoli
Since it’s now quite spring, I thought I’d throw a comfort food recipe in the mix. These cozy sweet potatoes are filled with sweet potato rosemary cashew cream, broccoli, scallions, and hemp seeds.
For more spring recipes, click here!