This bright and cheery bowl of green goodness is perfect for taking full advantage of asparagus in its prime season.
This recipe is part of our Seasonal Vegan Meal Prep Series with one meal plan for every season. Each plan helps you meal prep most of your week in under 90 minutes.
Vegan Lemon Spring Buddha Bowl
- 1 bunch asparagus
- 1 head of broccoli
- 1 tablespoon avocado oil
- 1 cup frozen peas
- 1.5 cup cashew cream
- 2 tablespoon lemon juice
- 4 cup cooked rice
Thaw: the frozen peas in a bowl or in the kitchen sink while you cook the rest of this recipe.
Preheat Oven: to 425°F. Line a baking sheet with aluminum foil or parchment paper.
Chop: broccoli into florets and trim the ends off of the asparagus. Add to the baking sheet.
Drizzle: vegetables with avocado oil and sprinkle with salt and pepper to taste.
Bake: for 15 minutes, remove the asparagus and let the broccoli cook for 5 more minutes or until tender or crispy enough for your taste.
Mix: the lemon juice with the cashew cream.
Store: add vegetables on top of the rice and store dressing separately. Top with dressing before eating.