Spring Harvest Buddha Bowls with a Dill + Shallot Vinaigrette

These Spring Harvest Buddha Bowls are chock full of spring vegetables like radishes, carrots + roasted asparagus and topped with a hearty portion of white beans and drizzled with a light and refreshing lemony dill vinaigrette.

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
1 1/2 cups white beans {approximately 1 can}
salad greens of your choice, I used arugula

View the full recipe at With Food + Love →