Spring green bowls: fresh and healthy recipe ideas
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 7 Aug 2025
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These heart-healthy Spring Green Bowls celebrate the vibrant flavours of fresh herbs and crisp vegetables, making them a delightful choice for any meal. Packed with nutrient-dense ingredients like broccoli, sugar snap peas, and creamy avocados, this dish is both refreshing and satisfying. The combination of zesty lemon juice and aromatic flat-leaf parsley and mint adds a bright, invigorating touch, perfect for welcoming the warmer months.
Ideal for a wholesome lunch or a light dinner, these bowls come together quickly and offer a beautiful balance of protein and healthy fats, thanks to the Greek yogurt and hemp seeds. Serve them alongside a dollop of pickled ginger for an extra zing, making this dish not only nourishing but also a feast for the eyes and palate.
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Ingredients for Spring green bowls
24 g flat-leaf parsley leaves
16 g mint leaves
60 ml lemon juice
2 spring onions, trimmed, chopped
210 g plain Greek-style yogurt (thick)
½ small clove garlic, minced
Sea salt, cracked black pepper
600 g broccoli florets (about 2 heads)
15 ml extra virgin olive oil
Sea salt, cracked black pepper
150 g sugar snap peas, trimmed
140 g frozen shelled edamame beans
30 g hemp seeds or sesame seeds, toasted
2 small avocados, quartered lengthwise
70 g store-bought pickled ginger
How to make Spring green bowls
Place the parsley, mint, lemon juice, onion, yogurt, and garlic in a food processor or blender. Process until smooth, then season with salt and pepper. Set aside.
In two batches, process the broccoli in the food processor until it resembles rice.
Heat a large, deep frying pan over medium-high heat. Add the oil, broccoli, salt, and pepper. Cook, stirring, for 3 minutes or until the broccoli is just tender. Divide the broccoli rice between serving bowls and allow to cool.
Place the peas and edamame in a large heatproof bowl. Cover with boiling water and leave to stand for 5 minutes. Drain and rinse under cold running water, then slice the peas lengthways.
Place the hemp seeds on a small tray. Press one edge of each avocado quarter into the seeds to coat.
Top the broccoli rice with the peas, edamame, avocado, and ginger. Drizzle with the dressing before serving.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Article history
The information on this page is peer reviewed by qualified clinicians.
7 Aug 2025 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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