Photo Credit: Arthur Bovino/LIVESTRONG.COM
This spring-centric brunch bowl is pretty much all set-it-and-forget-it, just requiring some time to roast and chop the vegetables. Keep some raw for textural variation if you have time.
INGREDIENTS
SERVES 2
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1 cup snap peas
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4 medium raw radishes
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10 serving mint leaves
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6 medium raw carrots
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1 tsp olive oil
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4 serving Spring Onion
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6 spear , medium raw asparagus
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1 pinch Kosher Salt
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1 pinch Pepper, Coarse Black
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2 cups Greek Non-fat Yogurt, Plain
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4 tbsp lemon juice
DIRECTIONS
1
Preheat oven to 400 F.
2
Dethread snap peas and split open. Clean and thinly slice radishes. Slice mint into thin threads. Reserve all for garnish.
3
Lightly coat carrots with ½ tsp olive oil and season with salt and pepper. Roast in oven for 20 minutes, then coat spring onion and asparagus with ½ tsp olive oil, season with salt and pepper and place in oven. Remove all from oven after 20 minutes.
4
Blend 4 carrots with yogurt until fully incorporated. Season with salt and pepper. Quarter remaining carrots, and spring onion and asparagus.
5
Toss snap peas and radishes with 2 tbsp lemon juice and season with salt and pepper.
6
Ladle half of yogurt mixture into bowl. Garnish with half portions of snap peas, radishes, carrots, asparagus, and mint. Drizzle remaining lemon juice over the bowl and add a final sprinkling of salt and freshly cracked black pepper, then serve.