Lunch bowls are my default on the weekends when I’m running around running errands or doing chores, they’re also perfect for packing up and meal prep. This one is spring vegetable inspired using asparagus and peas with quinoa in a spinach pesto sauce! The lemon in the sauce really freshens this up… it’s light but so filling. It would be easy to sub in any vegetables in here also. The sauce coats everything so nicely it brings it all together.
Now, to take a lunch bowl up a notch? Add edible flowers, duh. Marx Foods is running a competition on food photography for their lovely edible flowers. I was so excited to work with them and jumped at the chance to try it out! That really took this lunch bowl to a new level. These flowers are called, “Nasturtium Blossoms” and are peppery in flavor, so they’re perfect for any savory dish! And THAT. COLOR! Lovely… you eat with your eyes first after all…
serves 2 // vegan & gluten-free
Spinach Pesto Sauce:
Blend all pesto ingredients together in a processor or blender – voila!
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Hope you enjoy!
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**Alison
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4 comments
Yes, lunch bowls are the best! Your pesto sauce sounds amazing. I have yet to try quinoa, but I’d really like to (maybe after I’m done with my Whole 30). 🙂
Looks se delicious! I imagine this would be good in a lunch package too 🙂
This is gorgeous!! Such a great idea; thanks for sharing!!
Thanks!! 😉