April 3, 2014 0

Spring Harvest Bowls with a Dill Shallot Vinaigrette

Spring Harvest Bowl with a Dill Shallot Vinaigrette | @withfoodandlove

Lunches can get pretty boring, am I right? My husband and I, we’re always looking for new ways to eat fresh and easy lunches that aren’t boring salads or veggie-sandwiches. And we wholeheartedly agree, we could most definitely eat these spring harvest bowls every day for the rest of our lives. Seriously, real food doesn’t get easier, tastier or more satisfying than this.

These bowls were inspired by my CSA box. And, they’re chock full of spring vegetables like radishes and carrots and asparagus. Oh asparagus how I love you roasted, you any this dish complete my friend. Then they’re topped with a hearty portion of plant-based protein – my fave, white beans. And lastly, drizzled with a light and refreshing lemony dill shallot vinaigrette. Too easy.

What is your favorite go-to lunch you guys?

Spring Harvest Bowl with a Dill Shallot Vinaigrette | @withfoodandlove

Spring Harvest Bowl with a Dill Shallot Vinaigrette | @withfoodandlove

Spring Harvest Bowl with a Dill Shallot Vinaigrette | @withfoodandlove

Spring Harvest Bowls {print me!}

Notes: these take just 20 minutes to make.


  • 1 bunch asparagus
  • 1 teaspoon olive oil
  • 1/2 tablespoon fresh lemon juice
  • 1/4 teaspoon sea salt
  • small bunch of red radishes
  • 2 carrots, shredded
  • 1 1/2 cups white beans {approximately 1 can}
  • salad greens of your choice, I used arugula

Preheat your oven to 400 degrees.

Wash and trim your asparagus, pat dry. Place your asparagus on a baking sheet. Drizzle it with the olive oil and lemon juice, then sprinkle it with sea salt. Roast for 7 minutes on each side. Asparagus should be bright green and slightly browned.

While your asparagus is roasted, prep your ingredients and dressing {see below}. Grate your carrots, thinly slice your radishes and rinse your beans. When the asparagus is done, assemble bowls with all the fixings and drizzle with the dill vinaigrette.

Dill Shallot Vinaigrette

Notes: this recipe yields about 1/2 cup, but make extra because you’ll want it, promise.


  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely minced shallots
  • 1 tablespoon red wine vinegar {or white or apple cider vinegar}
  • 1 packed tablespoon fresh dill, chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon sugar {optional}
  • heavy pinch of black pepper

Whisk all the ingredients together in a bowl and voila.

This post was originally written for + can still be found on Be Radiant Be You.


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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.