Print Options:

Early Summer Veggie Bowl

 Whole Grains-- cooked spelt berries, beans, and rice (1/2 cup each)
 Summer Squash-- zucchini, patty-pan (or chunks of steamed Winter Squash)
 Leafy Greens-- chard, kale, bok choy/tatsoi, spinach
 Hard Veggies-- carrots, celery, raw beets, asparagus, broccoli, cauliflower, tomatoes
 Soft Veggies--pea shoots, tomatoes, sprouts, arugula
 Pickles-- try our Sweet and Spicy Quick Pickles, or whatever pickles you prefer
 Sauce, Oil & Vinegar-- recipe below for a nutty dipping sauce, rice vinegar, honey, Sriracha
 Flavorings-- grated ginger and garlic
 Other Toppings-- sesame or pumpkin seeds, toasted nuts, tofu, etc.
1

The difficulty in this dish is just in the preparation and organization. You can arrange all the ingredients into one large bowl for sharing, or in individual bowls for a large group. Let's go by layer:

Bottom Layer: Whole Grains
2

Place a half-cup each of cooked spelt berries, brown rice, and cooked beans (any color/variety you have) next to each other on the bottom of the serving bowl, like a pie chart. If you're re-heating these to serve warm, add a pinch of salt, a little rice vinegar and a drizzle honey to boost the flavor.

Veggie Layer: Hard Veggies Next
3

Zucchini, carrots, kohlrabi, raw beets: these should all be julienned with a peeler, curled in a Spiralizer, shredded in a food processor, or cut into matchsticks. Once prepped, place them around the outside of the bowl in small groups.

4

For vegetables like broccoli, cauliflower or asparagus, best to blanch them in boiling water for a minute or two, then shock in ice water. Slice and add to the bowl.

Veggie Layer Two: Greens with Stems
5

Chard, Bok Choy, Tatsoi, Beet Greens: remove the stems from the leaves. Chop the stems into 1/2" chunks and tear the leaves into bite-sized pieces. Reserve the greens for the next step. Quickly sauté the stems in a little bit of oil, some grated fresh ginger, grated fresh garlic, and salt. Find a spot for the stems in the bowl.

Veggie Layer Three: Cooked Greens
6

Kale leaves, Beet Greens, Collard Greens, Tatsoi/Boy Choy leaves, Spinach: washed and torn into bite-sized pieces. In the same skillet where you cooked the stems, heat up a little bit of oil and quickly sauté the greens. Add a pinch of salt, rice vinegar and honey to taste. Find a spot for them in the bowl. This layer can be done first and the cooked greens can be below the whole grain layer.

Fresh Veggies Layer
7

Pea shoots, sliced green onions (light-medium green part only), garlic scapes, shredded cabbage, arugula: washed, and chopped if needed, decorating the very rim of the bowl.

Sauces & Pickles
8

Click here for our Sweet and Spicy Quick Pickle Recipe (with cucumber and kohlrabi), or serve alongside your favorite pickles.

9

For a quick nutty dipping sauce: to a non-reactive skillet, add 4 tbsp rice vinegar, 1 tsp honey, 2 tbsp nut butter (peanut, almond, cashew) and stir to combine. Remove from heat, and serve alongside the bowl.