Harnessing the colorful abundance of spring vegetables, this grain-free lunch bowl is stunning and irresistible. The natural simplicity of this meal will leave you feeling your best.
Yield: 1 serving
Active Time: 8 minutes
For the salad:
2 carrots, peeled
1/4 teaspoon ground ginger
1 Medjool date, pitted and sliced
1 tablespoon hemp seeds
1 tablespoon crushed walnuts
1 tablespoon cashews
1/4 cup pea shoots
1 Roma tomato, sliced
1 Persian cucumber, sliced
Pink Himalayan salt and freshly ground pepper, to taste
Juice of 1 lemon
1/2 tablespoon olive oil
Make the salad
Run vegetable peeler down length of carrots, shaving off long ribbons. Place the carrots in the corner of a shallow bowl and sprinkle ground ginger on top. Sprinkle on dates, hemp seeds, walnuts, and cashews.
Place pea shoots, tomato, and cucumber around the carrots in the bowl. Sprinkle salt and pepper over vegetables. Drizzle lemon juice and olive oil over the vegetables.
Make the tahini sauce
Is a separate small bowl, whisk together the ingredients for the tahini sauce. Thin sauce with a bit of water, if desired. Pour tahini sauce over vegetables to serve.
Photo credit: Paul Delmont
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