Five years ago I made a commitment to make and pack a home cooked meal everyday to take to work for lunch. This came after years of regularly eating out. Both my pocket book and my digestion have benefitted from eating a more wholesome lunch.
Set the sandwiches aside. Veggie bowls are by far the easiest and healthiest quick lunch to prepare. The ingredients I choose are always based on the season and what is arriving in my CSA vegetable box.
I love how colorful and nutrient dense this bowl of spring herbs and vegetables are.
If you shop at Willy Street Co-op they sell pre-cut sweet potato fries that will shorten your prep time. If you do not have certain ingredients, don’t worry, I am often swapping out ingredients for what I have on hand.
If you make this bowl, in the comments below, let me know if you liked it, or if you swapped out ingredients for a different creation!
1 small sweet potato, peeled and cut french fry style
1 small purple sweet potato, peeled and cut french fry style
1 bunch chard, stems and leaves divided, chopped
4 ramps, bulbs and stems divided from leaves, chopped
2 stalks celery, finely chopped
1 tbsp olive oil, ghee or coconut oil
4 slices of bacon, cooked and chopped (optional)
handful parsley, chopped
handful chives, chopped
1/3 c sunflower seeds, toasted
- In a medium pot, bring 4 cups of water to a boil, boil sweet potatoes until tender but not mushy. Strain and set aside.
- In a large sauté pan, heat oil on medium heat, add celery, chard stems, ramp bulbs, and ramp stems. Sauté until vegetables are tender.
- Toss in cooked sweet potatoes, chard leaves, and ramp leaves. Cover pan to let greens wilt for a minute or two. Be mindful not to over cook.
- Place in serving bowls or pyrex containers to take to go. Top with parsley, chives, bacon, and toasted sunflower seeds.