All the things you love about summer, packed into one bowl! Summer Veggie Bowls with Avocado Herb Sauce are an ideal vessel for using up all of summer’s bounty!
Happy Labor Day babes!! I hope you have a long weekend and are reading this from under a blankie snuggled up on your couch. I’ll be sipping my coffee slowly and working on a crossword in my sweatpants. I’ve been mulling over the idea of Labor Day and what it means to take a break…
Taking a slow day isn’t something I’m good at. I lost track of what it means to “do nothing” quite a while ago. In fact, unproductive days sometimes make me anxious and uneasy. Having a Type-A personality means I always want to be moving and checking things off my to-do list. And I’ve been working a LOT lately. Between my day job, blogging, and freelance, it sometimes feels non-stop.
With all the anxiety I’ve been having, it sort of feels like my body is screaming “SLOW DOWN you crazy woman!” It’s my job’s busy season and I don’t plan on taking a blogging break but I’m trying to incorporate more restful and restorative practices into my daily life. Crosswords. Creative DIYs. Just-for-fun recipes. And a cabin trip with friends in a few weeks! But when we all inevitably return to work on Tuesday, we might as well have a great lunch to take with us right?!
Enter, Summer Veggie Bowl! I’m clinging onto the last shreds of hot, steamy weather while I can. This bowl was the perfect way to pack in the very best my favorite season has to offer. The fun thing about bowls is that you can throw in literally whatever you want! I wasn’t planning on using zuke, but we had one wilting in the fridge. I planned on using chickpeas, but all I had was red beans. Talk about a happy accident!
The one item not optional in this recipe is the sauce. Ok, ok, I guess you could just use some plain avocado but I’m telling you this stuff is SO worth the 3 extra minutes. If you couldn’t tell, I’m on a real herby sauce kick (evidence). This particular concoction is just ripe avocados buzzed up with some yogurt, lemon, and tonnnns of herbs. Creamy dreamy goodness!
If you plan to pack these up for lunch, I recommend going in reverse order. Meaning: sauce on bottom, then mixed veg, then leafy greens. This keeps everything crispy and crunchy. I actually prefer to bring the sauce in a separate container and keep in in the fridge for daily dressing.
Take a break this weekend. And then everyday at lunch this week while you savor the flavors of a Summer Veggie Bowl….
All the things you love about summer, packed into one bowl! Summer Veggie Bowls are an ideal vessel for using up all of summer's bounty!
- pint cherry tomatoes, halved
- ½ lb. green beans, trimmed and steamed
- 1 large zucchini, halved
- 2 cobs cooked fresh corn, or 1½ cups thawed frozen
- 1 can red kidney beans
- 2 cups spinach
- 2 avocados
- 1/3 cup plain unsweetened non-dairy yogurt
- 1 lemon, zest and juice
- Small handful (3 Tbs.) each fresh parsley, dill, cilantro
- 1½ tsp. salt
- ½ tsp. pepper
- Prep the veggies: Gather all veggies and prep them as directed. For the zucchini, grill cut-side down for 5 minutes or sear in a very hot pan. Let cool and chop. If using fresh corn, cut it off the cob after cooking.
- Make the sauce: Add all sauce ingredients to a small food processor or blender and blend until smooth, scraping the sides as necessary.
- Assemble: Layer spinach and vegetables into bowl and drizzle with sauce. Serve cold or room temperature.