When the season changes I like to keep it simple with seasonal veggies. It is finally spring and that means asparagus! This, like all of my recipes, is just a blueprint for you to tweak as you like!
1 lb asparagus
2 bunches golden beets
2 lbs tempeh, steamed for about 15 min (or your protein of choice: tofu, chickpeas, lentils–marinated, baked, roasted, grilled, spiced/seasoned as you like, or just plain)
Baby sunflower greens
Fresh squeezed lemon juice
Small amount of oil or tahini to taste
(Make the dressing fancy if you like with garlic, spices, pink salt, etc. but I just kept it really simple here.)
Preheat oven to 400. Place parchment paper on a large pan. Wash asparagus and snap off the ends. Place on parchment paper and drizzle with a small amount of olive oil. Roast for about 10 minutes or until done to your liking.
Chop off the beet greens (and reserve for another recipe!). Peel & coarsely chop the beets. Place them on the parchment paper and drizzle with a tiny bit of oil. Roast for about 30 minutes or until done to your liking.
Blend the dressing ingredients.
Assemble the bowl with the spinach, tempeh, roasted veggies, baby greens, avocado and then top with the dressing and enjoy!