Fava Bean & Asparagus Bowl With Mustard Vinaigrette
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
A light and satisfying bowl featuring fresh spring asparagus and fava beans, topped with crispy shallots, strawberries, and a tangy mustard vinaigrette.
Ingredients
- 14.8 ml avocado oil
- 1 clove garlic minced
- 473 ml shelled and peeled fava beans
- 1 bunch asparagus ends trimmed
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 14.8 ml freshly squeezed lemon juice
- 14.8 ml avocado oil
- 1 shallot thinly sliced
- sea salt
- 473 ml spinach roughly chopped
- 473 ml cooked quinoa
- 237 ml sliced strawberries
- 118 ml sliced radish
- 0.5 medium lemon halved
- 118 ml Mustard Vinaigrette
Nutrition (per serving, estimated)
Estimated based off 12 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 328 mg
- Iron: 14.3 mg
- Magnesium: 442 mg
- Phosphorus: 1123 mg
- Potassium: 2182 mg
- Zinc: 7.98 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml avocado oil
- 473 ml shelled and peeled fava beans
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 14.8 ml freshly squeezed lemon juice
- 14.8 ml avocado oil
- sea salt
- 473 ml cooked quinoa
- 237 ml sliced strawberries
- 118 ml sliced radish
- 118 ml Mustard Vinaigrette
Prepare
- Mince 1 clove garlic
- 1 bunch asparagus, ends trimmed
- 1 shallot, thinly sliced
- 473 ml spinach, roughly chopped
- Halve 0.5 medium lemon
Let's Cook
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Step 1.
In a medium skillet over low heat, warm 1 tablespoon avocado oil. Add the minced garlic and cook for 2-3 minutes, stirring frequently, until fragrant but not browned.
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Step 2.
Increase the heat to medium. Add the shelled and peeled fava beans, trimmed asparagus, ¼ teaspoon sea salt, and ¼ teaspoon black pepper. Cook for about 10 minutes, stirring occasionally, until the asparagus is bright green and tender. Turn off the heat and drizzle with 1 tablespoon lemon juice. Set aside.
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Step 3.
While the vegetables cook, prepare the crispy shallots. In a small skillet over medium heat, warm 1 tablespoon avocado oil. Add the thinly sliced shallot and a pinch of sea salt. Cook, stirring occasionally, until the shallots are crispy and golden brown, about 10 minutes. Turn off the heat.
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Step 4.
Assemble each bowl: Divide the roughly chopped spinach, cooked quinoa, vegetable mix, sliced strawberries, sliced radish, and crispy shallots evenly between two bowls. Garnish each with a lemon wedge and drizzle with ¼ cup Mustard Vinaigrette per bowl.