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Spring Veggie Bowls with Cilantro Lime Crema

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Alexis Joseph
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Meal
  • Method: Stovetop


These Spring Veggie Bowls are a complete meal in a bowl packed with roasted vegetables, whole grains, and a creamy and addictive cilantro lime crema. Vegan and gluten-free!


Units Scale

For the bowls:

  • 1 bunch asparagus, woody ends removed and chopped in half
  • 1 red bell pepper, sliced
  • 1 large sweet potato, chopped (about 4 cups)
  • 1 15oz can chickpeas, drained and rinsed
  • 1 tbsp extra virgin olive oil
  • pinch of salt, pepper, and garlic powder
  • 1 cup grain of choice (I used spelt berries, can sub quinoa, rice, farro, etc.)
  • arugula, for serving

For the cilantro lime crema:

  • 1/2 cup raw sunflower seeds (can sub cashew or pepitas)
  • 1/2 cup cilantro, packed
  • 1/4 cup green onions, chopped
  • 1/4 cup lime juice
  • 1/4 cup water
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • splash of liquid smoke (optional but delish)


  1. Place sunflower seeds in a bowl and cover with hot water. Set aside.
  2. Preheat oven to 400F. Line a baking sheet with a Silipat or parchment paper. Place asparagus, pepper, sweet potato, and chickpeas on baking sheet. Season with olive oil and a good pinch of salt, pepper, and garlic powder, tossing to combine. Roast for 30 minutes, stirring halfway through.
  3. Meanwhile, cook your grains. Use frozen brown rice for a quick option!
  4. Make the crema by placing all ingredients in a blender (I used my Nutribullet) and blending until completely smooth and creamy.
  5. Assemble bowls by placing grains at the bottom topped with fresh arugula and veggie mixture plus plenty of cilantro lime crema. Garnish with green onions.