It’s time for some new recipes here on the website after the launch of the e-book which took up most of my recipe development capacity in the first part of the year. I am excited to bring you three balance bowls today. Or nourish bowls. Or buddha bowl. Whatever you choose to call them I am bringing you three combos that I really enjoy and this one is perfect for spring with it’s green vibrancy. It has mixed greens, herby quinoa, a spicy chickpea and edamame salad, roasted asparagus and the most delicious basil dressing that you might want to put on everything after trying it. Enjoy!

See the other two bowls here: Spicy Beet Balance Bowl and Mexican Inspired Balance Bowl.

Malin x

Green Spring Balance Bowl

Serves 4


Herby quinoa:

0,75 cup quinoa

1,5 cup water

Packed 0,5 cup fresh coriander

Packed 0,5 cup fresh flat leaf parsley

1 lemon

1 tbsp extra virgin olive oil

0,5 tsp herbal salt

Black pepper, to taste

Roasted asparagus:

1 bunch asparagus

1 tbsp olive oil

Salt and black pepper, to taste

Bean salad:

1 can of chickpeas

1 cup shelled edamame beans

1 tbsp chili oil with “bits”

Basil dressing:

1,5 cup fresh basil leaves

1 cup baby spinach

1 lemon, juice only

1 shallot

1 garlic cloves

0,25 cup nutritional yeast

2 tbsp extra virgin olive oil

2 tbsp cup tahini

3 tbsp water

1 tsp maple syrup

Salt, to taste

To serve:

4 large handfuls mixed baby greens

150 g sugar snaps, sliced in half

A handful of microgreens, optional

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