Spring Couscous Bowl With Avocado-Dill Dressing

This hearty vegan meal for lunch or dinner includes bright flavors, cool and warm temperature experiences and a protein-packed, creamy dressing.

 

Yield: 4 servings

 

Dressing:

1 ripe avocado, scooped out

½ 16-oz package of tofu, drained well

1 Tbsp pure maple syrup

1 Tbsp tamari

1 Tbsp extra virgin olive oil

1 Tbsp apple cider vinegar

1 Tbsp water

1 large sprig of fresh dill

 

Bowl:

3 cups cooked plain couscous

¼ can black beans, drained and rinsed

Small handful of fresh raw dandelion greens, chopped

2 scallions, finely chopped

1 medium raw zucchini, shredded

1 medium raw carrot, shredded

2 medium radishes, shredded

A few slices of raw red onion (optional)

 

To make the dressing, combine the avocado, drained tofu, maple syrup, tamari, extra virgin olive oil, apple cider vinegar, water and dill in a blender and mix until smooth and creamy. Cover and place in the refrigerator until serving.

Cook the couscous according to the label instructions.

To assemble, divide the warm, cooked couscous among four bowls. Cover the couscous with black beans, followed by scallions and dandelion greens. Add a layer of shredded zucchini on one side of the bowl, followed by a layer of shredded carrot on the opposite side. Add shredded radishes down the middle, between the zucchini and the carrot. Top with sliced red onion (optional). Drizzle generously with the creamy avocado-dill dressing. Serve immediately.

 

Recipe courtesy of Marlaina Donato.

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