Bright and flavorful, these easy Spring Veggie Bowls with Asparagus and Peas make a fantastic lunch or dinner. They’re quick, fresh, and delicious!
Asparagus is a favorite in our house so when it’s in season (and on sale) I try to work it into as many meals as I can. It’s great as a side for egg toast, with hummus, or mixed into a pair of nourishing spring veggie bowls.
The bowls feature tender roasted asparagus, quick-cooking couscous, and a bunch of satisfying vegetarian proteins like creamy beans and peas.
But the surprise superstar in this mix of deliciousness is mint. It’s so refreshing and gives each bite an unexpected zing!
- Instant Couscous: We used it to make our bowls because couscous is easy to prepare, very budget-friendly, and has a subtle nutty flavor that pairs nicely with the other salad ingredients. You can substitute quinoa, farro, millet, or orzo – just follow the cooking directions on your package.
- Beans: Cannellini beans, navy beans or chickpeas are all good options.
- Feta Cheese: Crumbly goat cheese or vegetarian parmesan cheese also work. For a vegan option, use sliced Kalamata olives.
1. Preheat the oven to 425°F. If using a toaster oven, adjust the cooking rack to the bottom placement and use the BAKE setting.
2. Cut or snap the woody ends off of the asparagus and chop it into 1½ -inch long pieces. Add the pieces to the pan and drizzle with oil, then season with salt and pepper.
3. Roast for 7 minutes. Then, carefully remove the hot pan and toss the asparagus. Continue roasting until fork-tender about 3 to 6 minutes more depending on the thickness of the stalks.
4. While the asparagus is cooking, bring the vegetable broth to a boil. Once boiling, stir in the couscous. Then, pop the peas on top of the couscous and replace the lid.
Remove the pot from the heat and let sit untouched for 5 minutes. The peas will thaw and the couscous will absorb the broth as it sits.
5. To make the salad, fluff the couscous and stir in the beans, feta, red onion, lemon zest, and roasted asparagus. Taste and adjust seasoning as desired.
6. Just before serving stir in the fresh mint. Divide into bowls, drizzle lightly with olive oil, and squeeze lemon wedges over each bowl. Then dig in!
Tips and Variations
No-Stovetop Option: Add the couscous and frozen peas to a large heat-safe bowl. Heat the broth using a kettle or microwave and carefully pour it over the couscous, stirring to combine. Cover the bowl with a lid or a plate and let sit for 5 minutes. Then fluff and add in the other ingredients.
Make Ahead: The bowls will keep for 2 to 3 days refrigerated and can be enjoyed warmed or at room temperature.
Craving some crunch? Add sliced radishes or a handful of toasted nuts (walnuts, sliced almonds, or pistachios would be delish!).
Bring on the greens: A few handfuls of arugula or watercress would give the salad added texture and a light peppery flavor.
More Tasty Vegetarian Bowls and Salads
- Summer Veggie Bowls
- Spaghetti Squash Burrito Bowls
- Lemon Veggie Pasta For Two
- Roasted Chickpea Salad
- Quinoa and Zucchini Noodles Salad
- Salsa Quinoa Bowls (Instant Pot or Stovetop)
For the Asparagus
- 1 bunch Fresh Asparagus (about 12 to 13 ounces)
- 2 teaspoons Olive Oil
- Salt and pepper, to taste
For the Bowls
- 3/4 cup Low-Sodium Vegetable Broth
- 1/2 cup Whole-Wheat Couscous
- 1/2 cup Frozen Peas
- 3/4 cup cooked Cannellini (White Kidney) Beans, drained and rinsed well if using canned
- 1/4 cup Crumbled Feta Cheese
- 1/8 medium Red Onion or a Shallot, finely chopped (about 2 tablespoons)
- 1 Lemon, zested and sliced into wedges
- Handful Fresh Mint, thinly sliced
- Olive Oil, for drizzling
Roast the Asparagus:
- Preheat oven to 425°F. If using a toaster oven, adjust the cooking rack to the bottom placement and select the BAKE setting.
- Chop asparagus in 1½ -inch long pieces. Add to pan and drizzle with oil, season with salt and pepper. Toss well to coat.
- Roast for 7 minutes. Carefully remove the hot pan and toss the asparagus. Continue roasting until fork-tender about 3 to 6 minutes more depending on the thickness of the stalks.
Cook the Couscous:
- While the asparagus cooks, bring the vegetable broth to a boil.
- Once boiling, stir in the couscous and add the peas. Cover with a lid, remove the pot from the heat and set aside for 5 minutes.
- To make the salad, fluff couscous and stir in the beans, feta, red onion, lemon zest, and roasted asparagus. Taste and adjust seasoning with salt and pepper.
- Just before serving stir in the fresh mint. Divide into bowls, drizzle lightly with olive oil and squeeze lemon wedges over each bowl. Taste and adjust seasoning with salt and pepper if desired, then dig in!
Nutrition Information:Yield: 2 Serving Size: 1 Bowl
Amount Per Serving: Calories: 377Total Fat: 12.5gSaturated Fat: 3.9gCholesterol: 17mgSodium: 318mgCarbohydrates: 53.2gFiber: 14.3gSugar: 10.1gProtein: 17g