This is the kind of lunch that makes spring feel just around the corner. 🥗 Bright lemony veggies, hearty grains, fresh herbs — all tossed into one easy bowl. It’s simple, satisfying, and doesn’t leave your kitchen feeling like a disaster zone afterward.
The best part? Prep stays light and cleanup stays easy. Peels, stems, and scraps go straight into the FoodCycler, so you’re not stuck staring at a messy counter or a smelly garbage bin while you eat. Instead, those leftovers get transformed into nutrient-rich soil booster for your plants later on. 🌿
Watch Video: Recipe & Clean Up
Spring Bowl (Serves 2)
Ingredients:
• 1 cup barley (uncooked)
• 1 bunch asparagus
• 2 carrots (tops reserved)
• 4–5 radishes
• 2 spring onions
• 1 cup snap peas
• 2 eggs
• Olive oil
• ½ lemon
• Fresh herbs
• Salt + black pepper
Directions:
Cook barley according to package directions.
Roast carrots and asparagus at 400°F with olive oil, salt, and pepper for 15–20 minutes.
Soft-boil eggs for 7 minutes.
Thinly slice radishes, snap peas, and spring onions.
Toss warm barley with olive oil and fresh lemon juice.
Top with roasted vegetables, fresh veggies, herbs, and halved eggs. Finish with cracked black pepper.
🌿✨ Save this for an easy weekday lunch — and if you’re looking for smarter ways to reduce food waste at home, visit ecomvmnt.ca for more.
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