Whatever the weather may be out there right now, it is 100%, undeniably, definitely spring. AP tests are coming, I graduate high school in just over a month (scary) and bright, spring flavors are all the rage.
So (surprise!) I made a bowl! But this time I decided to be inclusive, leave off the egg and make it totally vegan. Vegans may have a reputation for being a little bit stuck up and condescending, but vegan food can definitely be amazing. Not that I’ll ever go vegan or anything. I love my eggs wayyyyy too much for that.
It gets easier and easier as the weather gets warmer and daylight lasts longer to eat lighter meals, so I decided to go straight for it and make it loaded with vegetables. And of course avocado, because I’m apparently a 70s hippie.
The nutty flavor of the sesame and the clean, sour taste of the lemon juice elevates this bowl from some sautéed veggies to a meal bursting with flavor. And a nice sprinkle of sesame seeds gives it even more texture.
The best part about this dish, though, is probably its versatility. It definitely can be eaten raw, because I know there are lots of raw vegans out there. I can’t eat raw veggies, so I sautéed everything. The broccoli and the zucchini could be roasted as well. I chose to spiralize the zucchini because it cooks faster and I was STARVING, but if you don’t have a spiralizer, it can be cut into cubes and eaten that way as well.
- 1 medium sized zucchini
- 1 cup lacinato kale, destemmed and chopped
- 1 head broccoli, cut into florets and stem pieces*
- ½ avocado
- sesame oil
- sesame seeds
- juice of ½ lemon
In a medium skillet, heat up a few tablespoons of sesame oil and heat until it shimmers. Then, add in your zucchini (I spiralized mine, you can cube yours if you want). Cook until soft, then remove and set aside.
Next, add your broccoli and more oil if needed, and continue to cook until the broccoli is soft. If you need it softer, it might help to blanch it first before sautéeing. When the broccoli is cooked, set it aside and wilt the kale for 1-2 minutes, adding more oil if necessary.
In a bowl, arrange your kale, zucchini, broccoli and avocado. Then sprinkle with sesame seeds and the lemon juice for a springy flavor.
*if you cut off the tough outside off the stem, the inside can be cubed and cooked as well