REDUCETARIAN - Eat Less Meat

Spring Veggie Bowl with Maple Syrup Vinaigrette

Instructions

Cover potatoes and broccoli with 5 to 6 cups water in a large saucepan. Add salt and bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer for 8 to 12 minutes, until fork tender. Drain and rinse with cold water in a colander.

Meanwhile, heat 2 tablespoons of the oil in a large skillet or wok over medium-high heat. Add leek and cook, stirring frequently, for 5 minutes. Add mushrooms and cook, stirring frequently, for 5 minutes. Stir in snow peas.

Add remaining tablespoon of oil to the pan and stir in cooked potatoes and broccoli, peas, and walnuts. Cook, stirring frequently, for 3 to 5 minutes, until peas are cooked. Taste and add salt if required.

Combine vinegar, maple syrup, sesame oil, and soy sauce in a clean jar with a tight-fitting lid. Shake well.

To Serve

Spoon potato mixture into four bowls. Drizzle 2 tablespoons vinaigrette and 1 tablespoon sesame seeds (if using) over each.

You’ve Got Options

I love cooking with shiitake and Lion’s Mane mushrooms for their medicinal value, but you can use cremini or other mushroom available.

½ cup chopped red or yellow onion can replace the leek or be added in addition to the leek in step 2.

Try lots of different green vegetables: diced zucchini or Brussels sprouts in place of the broccoli, spinach or other greens in place of the snow peas.

Make it a winter root vegetable dish by swapping chopped or shredded carrots, parsnips, or rutabagas for the mushrooms.

If you have it, toss in 3 tablespoons fresh thyme or 1 tablespoon dried. (Lemon thyme is divine!)

Makes 4 Servings

Ingredients

  • 4 cups (1-inch) cubed new potatoes

  • 2 cups roughly chopped broccoli

  • ½ teaspoon sea salt

  • 3 tablespoons extra-virgin avocado oil, divided

  • 1 leek, white and green parts, sliced (see options)

  • 1½ cups sliced mushrooms (see options)

  • 1 cup roughly chopped snow peas (see options)

  • 1 cup fresh peas

  • ½ cup roughly chopped walnuts

  • Sea salt

Garnish (optional)

  • ¼ cup sesame seeds

Maple Syrup Vinaigrette

  • 4 tablespoons apple cider vinegar

  • 4 tablespoons pure maple syrup

  • 2 tablespoons sesame oil

  • 2 tablespoons soy sauce or tamari

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.