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So, I have been desperately, not patiently, lol, awaiting the arrival of Spring, not just for the vegetables, but for THE WEATHER. The last three months in Los Angeles have seen more rain than what feels like the last three years. Just so many cloudy, windy, rainy days. I imagine that's what it's like in the PNW, and I don't know how people do it. My mental health was seriously suffering. But today, as I write this, IT'S SUNNY. And I could not be happier.

Also, yesterday when I went to the farmers market to get these ingredients, it was also sunny. So it was a whole thing, and I loved it. I am as basic and predictable as it gets for us LA girls. I like the sun and farmer's markets. Anyways, this bowl takes 20 minutes from start to finish, not including the pre-heat time, and it is so damn good. I whipped this up for lunch after an awesome hot yoga class (as I said, I am a basic LA bitch), and I just had to share it with you all. I hope you love it.

This bowl really celebrates Spring vegetables that are in season during the spring months, typically from March to May in the northern hemisphere. Some common examples of spring vegetables include:

Asparagus, Artichokes, Peas, Fava beans, Radishes, Spinach, Arugula, Broccoli, Carrots, Rhubarb, Sugar Snap Peas, and more. Spring vegetables are often celebrated for their freshness, bright colors, and unique flavors. They are also often used in light and refreshing dishes, such as salads, soups, and stir-fries. And today's recipe is exactly that. This is light, refreshing, yet filling. It is full of healthy, nutrient-rich veggies and seeds (from the tahini and Za'tar). I really think you are going to love it. If you want to make this vegan just substitute vegan butter and feta cheese!


Serves 2


  • Olive oil

  • 1 bunch of asparagus, trimmed

  • 5 oz sugar snap peas

  • 5oz fresh English peas

  • 1 shallot, thinly sliced

  • 2 cloves garlic, grated

  • S&P


  • 2 pieces of lovely bread (If you're in LA, I love Nonna Mercato, I get it at the Westwood Farmers Market)

  • 1-2 tbsp butter (reg or vegan)


  • Lemon tahini or hummus (I used @fun_sesames)

  • Radish, julienned

  • Pickled red onion or sourkruat

  • Avocado, sliced

  • Fresh dill

  • Feta (reg or vegan)

  • Lemon juice & zest

  • Olive oil

  • S&P

  • Za’tar


Pre-heat oven to 350f

Oil a sheet pan, and add the asparagus, sugar snap peas, English peas, shallot, and garlic. Drizzle with more olive oil, salt, and pepper. Toss to coat evenly. Roast for 10-12 minutes. You want the veggies to be crunchy and vibrant green still!

In a cast iron over medium heat, melt butter, then toast the bread on both sides until golden brown. About 2 mins a side.

Meanwhile, prep the other veggies. Then in two bowls, layer each one with tahini or hummus, and the asparagus, snap peas, English peas mixture. Garnish with avocado slices, pickled red onion, radish, dill, feta, za’tar, lemon zest & juice, olive oil, and a pinch of S&P. Add the toast, and enjoy!


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