Green Garden Bowls
with Asparagus & Ranch
Get your greens! This bounty of verdant veggies is packed with Vitamin K, crucial for building strong bones. Tender asparagus, crisp sugar snap peas, crunchy cucumbers, nutty pistachios, and fresh mint come together for a vibrant dinner high in fiber, antioxidants, vitamins, and minerals.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 4 oz asparagus, woody ends trimmed
- 8.8 oz precooked brown rice
- 4 oz sugar snap peas, roughly chopped
- 1 scallion, trimmed and thinly sliced
- 1 cucumber, diced
- 0.25 oz mint, leaves roughly chopped
- 1 lemon, half juiced and half cut into wedges (divided)
- 2 tbsp pistachios, crushed in bag
- 1/4 cup vegan ranch dressing
- 1 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Heat 1 tsp olive oil in large nonstick skillet over medium-high heat. Add asparagus and a pinch of salt and pepper and cook, undisturbed, until charred in places and crisp-tender, 3 to 6 minutes.
Make small tear at top of brown rice bag and microwave bag for 90 seconds. Transfer to large bowl and gently toss in snap peas, scallion, cucumber, mint, just 1 tbsp lemon juice, and 2 tsp olive oil. Season to taste with salt and pepper. (TIP: You can also combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
Divide pilaf between plates and top with asparagus and pistachios. Serve with ranch and lemon wedges. Bon appétit!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
SIMILAR RECIPES
Orchard Harvest Salads with Cherries & Almond Chickpeas
Loaded Avocado Toasts with Fresh Dill & Super Seeds
Lemon Poppy Overnight Oats with Dried Blueberries & Almonds
Crispy Potato Skillet with Snap Pea Slaw & Sour Cream
