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

  1. In a medium pot, bring 4 cups of water to a boil, boil sweet potatoes until tender but not mushy. Strain and set aside.
  2. In a large sauté pan, heat oil on medium heat, add celery, chard stems, ramp bulbs, and ramp stems.  Sauté until vegetables are tender.
  3. 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.
  4. Place in serving bowls or pyrex containers to take to go.  Top with parsley, chives, bacon, and toasted sunflower seeds.

Leave a Comment

Your email address will not be published. Required fields are marked *