A fresh, colorful plant-forward bowl packed with fiber, hydration, protein, healthy fats, and vibrant seasonal ingredients that feel satisfying without weighing you down.

Perfect for warmer weather, outdoor lunches, meal prep, or a light nourishing dinner.

Why This Recipe Works

This bowl combines:

• cooling hydration foods
• fiber-rich ingredients
• plant protein
• healthy fats
• fresh herbs
• bright seasonal produce

It’s the kind of meal that supports energy, digestion, movement, and lighter warmer-weather eating.

Perfect for lunch, dinner, meal prep, or a beautiful outdoor patio meal in May.

Suggested Servings

Serves: 4

Ingredients

Strawberry Basil Quinoa

• 1 cup cooked quinoa
• 1/2 cup strawberries, diced
• 2 tbsp fresh basil, chopped
• 1 tsp lemon zest
• squeeze of fresh lemon juice
• pinch sea salt
• black pepper

Lemon Herb White Beans

• 1 can cannellini beans, drained and rinsed
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tbsp parsley, chopped
• sea salt and pepper to taste

Bowl Additions

• 1 bunch asparagus
• 1 avocado, sliced
• 1 cucumber, sliced or ribboned
• 4 cups mixed greens or arugula
• microgreens or sprouts
• optional radishes
• optional pumpkin seeds

Simple Lemon Dressing

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1 tsp Dijon mustard
• sea salt and cracked pepper

Instructions

1. Grill the asparagus

Lightly coat asparagus with olive oil, sea salt, and pepper.
Grill or roast until tender with slight char marks.

2. Prepare the quinoa

Mix cooked quinoa with strawberries, basil, lemon zest, lemon juice, salt, and pepper.

3. Make the white beans

Combine beans with olive oil, lemon juice, Dijon, garlic, parsley, salt, and pepper.

4. Assemble the bowls

Layer greens into serving bowls.
Add quinoa, asparagus, white beans, cucumber, avocado, sprouts, and optional toppings.

5. Drizzle and serve

Whisk dressing ingredients together and drizzle over the bowl just before serving.

Suggested Serving Ideas

This bowl pairs well with:

• herbal iced tea
• lemon cucumber water
• sparkling citrus water
• fresh fruit
• grilled fish for flexitarian meals
• boiled eggs
• sourdough toast or grain crackers

Estimated Nutrition Facts

(Per serving — approximate)

Healthy Aging Benefits

This bowl naturally supports:

• hydration
• digestion
• steady energy
• heart health
• gut health
• healthy aging
• lighter seasonal eating
• inflammation support

The combination of fiber-rich beans, hydrating vegetables, healthy fats, herbs, and antioxidant-rich strawberries creates a satisfying meal that feels energizing instead of heavy.

Optional Flexitarian Additions

For a flexitarian version, try adding:

• grilled salmon
• chopped boiled eggs
• grilled shrimp
• goat cheese crumbles
• grilled chicken in moderation

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May Harvest Bowl with Lemon Herb White Beans, Grilled Asparagus & Strawberry Basil Quinoa

A colorful plant-forward bowl with grilled asparagus, lemon herb white beans, strawberry basil quinoa, avocado, cucumber, greens, and fresh herbs.

Yield
4 servings

Prep
15 min

Cook
10 min

Method
Bowl meal

Ingredients

Strawberry Basil Quinoa

• 1 cup cooked quinoa
• 1/2 cup strawberries, diced
• 2 tbsp fresh basil, chopped
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• Pinch of sea salt
• Black pepper, to taste

Lemon Herb White Beans

• 1 can cannellini beans, drained and rinsed
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• Sea salt and pepper, to taste

Bowl Additions

• 1 bunch asparagus
• 1 avocado, sliced
• 1 cucumber, sliced or ribboned
• 4 cups mixed greens or arugula
• Microgreens or sprouts
• Optional: sliced radishes
• Optional: pumpkin seeds

Instructions

1. Lightly coat asparagus with olive oil, sea salt, and pepper.
2. Grill or roast until tender with slight char marks.
3. Mix cooked quinoa with strawberries, basil, lemon zest, lemon juice, sea salt, and pepper.
4. Combine white beans with olive oil, lemon juice, Dijon mustard, garlic, parsley, sea salt, and pepper.
5. Layer mixed greens into serving bowls.
6. Add strawberry basil quinoa, lemon herb white beans, grilled asparagus, cucumber, avocado, microgreens, and optional toppings.
7. Serve as-is or drizzle with simple lemon dressing.

Simple Lemon Dressing

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1 tsp Dijon mustard
• Sea salt and cracked pepper

Tip: For meal prep, keep the quinoa, beans, greens, avocado, and dressing separate until ready to serve.

May Focus Foods: This recipe features asparagus, strawberries, fresh herbs, greens, lemon, avocado, cucumber, and beans.

Estimated Nutrition Per Serving: About 385 calories, 13g protein, 34g carbohydrates, 11g fiber, 5g sugar, 22g healthy fats, and 290mg sodium.