An easy 10-minute Vegetarian Lunch Bowl
Since the weather is finally warming up over here in NYC, get ready for a seriously epic and one of a kind dish to get you ready for spring: this 10-minute Vegetarian Lunch Bowl, with Miso Asparagus, Creamy Egg and Goats Cheese! This one combines some of my favorite vibrant spring produce with a few other simple ingredients to excite the palate. You all know that I’m about easy, simple meals that taste good and are nourishing for the body. But to bring this one to that next level I’m sharing with you a gorgeous and easy sauce situation to go with it.
What makes this asparagus recipe healthy?
You all already know what a big fan I am of eggs, which provide complete protein and healthy fats. And in this 10-minute Vegetarian Lunch Bowl, we are pairing our egg with beautiful spring asparagus, which is a great source of dietary fiber, potassium, Vitamin A and C, and it is an amazing source of plant-based iron! Iron is so important for increasing brain function and muscle health. One cup will provide you with over 10% of your daily fiber, and almost 3 grams of protein too. A great example of how you can get protein and nutrients from gorgeous plants.
We also have miso, which is a fermented soybean paste that gives the dish that beautiful salty, umami flavor we are always after. Can be difficult to do this in a non-meat way, but this ingredient really delivers, trust me. It also provides protein, iron, magnesium (very important for energy, nerves, and heart health), and vitamin B6 (vital for brain function and mood!)
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What makes asparagus easy?
The incredible thing about this 10-minute Vegetarian Lunch Bowl is that it comes together in a matter of minutes. Asparagus needs to just be quickly pan-sautéed to get gorgeous crunch and flavor. You don’t sacrifice any nutrients or gorgeous vibrant goodness. Poached eggs take just a few minutes (check out my eggs three ways recipes here for more eggy goodness!). The luxurious creamy dill sauce can be made while your asparagus cooks. Hope you all enjoy!
Miso Asparagus Bowl with Creamy Egg and Goats Cheese
Prep Time: 10 minutes
Cook Time: 6 minutes
Ingredients: (serves 2)
1/2 Cup Quinoa
1 tsp Sesame Oil
bunch of Asparagus, ends trimmed
1 Tbsp Miso
2 tsp Honey
2 Tbsp Dill Sauce
1 Tbsp Goats Cheese
1 tsp Sesame Seeds
Combine quinoa and 1 cups of water in a medium pot. Cover and bring to a boil on high heat, before turning heat to low and allowing to simmer for 12-15 minutes or until light and fluffy. Add oil to a frypan on medium high heat and sauté asparagus for 3-4 minutes or until slightly soft.
In a bowl combine your miso paste with honey and 3 tbsp of water. Add half of the paste to the asparagus and cook for a further minute.
Bring a small pot of water to a boil, add the vinegar and swirl the water around, cracking eggs into centre one by one. Allow egg white to cover yolk and cook for 3-4 minutes or until white is cooked and yolk is still soft. Remove to a paper towel to drain. Another option is to crack the eggs into a small bowl before you pour them into the water, which ensures you get a slow even pour.
To serve, spread over goats cheese onto a plate, followed by asparagus, quinoa, egg and top with dill sauce and sesame seeds.