Spring Green Bowls
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
Meets Patient’s editorial guidelines
- DownloadDownload
- Share
- Language
- Discussion
- Audio Version
These vibrant spring green bowls are a celebration of fresh, seasonal produce and textures. By pulsing broccoli into a light 'rice' and pairing it with protein-rich edamame and crunchy sugar snap peas, you create a base that is both filling and nutritious. The dish is brought to life with a zesty, herb-flecked Greek-style yoghurt dressing and buttery avocado, providing a satisfying balance of savoury flavours that feels remarkably light and fresh.
This vegetarian recipe is an excellent choice for a quick midweek lunch or a meal-prep friendly dinner that does not compromise on nutrition. Using shop-bought pickled ginger adds a sharp, sophisticated edge to the bowl, while the hemp seed crust on the avocado provides a lovely nutty finish. It is a simple way to increase your daily greens while enjoying a homemade meal that looks as beautiful as it tastes.
In this article:
Video picks
Continue reading below
Ingredients for Spring Green Bowls
1 cup (24 g / 20g ) flat-leaf parsley leaves
1 cup (16 g / 15g ) mint leaves
1/4 cup (60 ml / 60ml ) lemon juice
2 spring onions (spring onions), trimmed and chopped
180ml (210 g / 210g ) plain Greek-style (thick) yoghurt
1/2 small clove garlic
Sea salt and cracked black pepper
600g (450g 140g ) broccoli florets (about 2 heads)
1 tablespoon extra virgin olive oil
Sea salt and cracked black pepper
150g (150g) sugar snap peas, trimmed
240ml (140g or 140g ) frozen shelled edamame beans
2 tablespoons hemp seeds or sesame seeds, toasted
2 small avocados, quartered lengthwise
40g (70g or 70g ) store-bought pickled ginger
How to make Spring Green Bowls
Back to contentsPlace the parsley, mint, lemon juice, onion, yoghurt, and garlic in a food processor or blender and process until smooth. Season with salt and pepper. Set aside.
In 2 batches, place the broccoli in a food processor and process until it resembles rice. Heat a large deep-sided frying pan over medium-high heat. Add the oil, broccoli, salt and pepper and cook, stirring, for 3 minutes or until the broccoli is just tender. Divide between serving bowls and allow to cool.
Place the peas and edamame in a large heatproof bowl. Cover with boiling water and allow to stand for 5 minutes. Drain and rinse under cold running water. Slice the peas lengthways. Place the hemp seeds on a small tray and 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 to serve.
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.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

Ask, share, connect.
Browse discussions, ask questions, and share experiences across hundreds of health topics.

Feeling unwell?
Assess your symptoms online for free
Sign up to the Patient newsletter
Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.
By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.