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This springy Radiant Radish Bowl is the perfect bowl for a quick spring lunch or dinner. It is made with beautiful, vibrant plant ingredients that not only make for an eye-catching bowl, but also minerals that boost your glow. By that I mean, ingredients good for your skin and vitamins to promote your glow from within! Paired with an easy, 1 minute Tamari Citrus Vinaigrette and baked tofu to top, this salad is nutrient dense. I almost considered calling it a power bowl, but I’m a sucker for some good alliteration.
Get your greens, protein, healthy fats and vitamins and minerals in with this delicious bowl of plants. It’s crunchy, crisp, fresh and bright and you can triple, or quadruple the ingredients if you’re entertaining, and nourish your friends and family too. I’ll list some alternative ingredients below in case you have trouble finding some of these ingredients I’ve used.
what’s in this radiant radish bowl?
This Radiant Radish Bowl is vegan, gluten-free, high in protein and meal prep friendly.
Base of greens → to make this bowl, I used a bed of mixed greens from the farmer’s market. I love to use a mix of sweet pea leaves, baby bok choy leaves, baby spinach and mizuna. This blend I’ve come to love was inspired by a storebought favourite mix of mine from Organicgirl, called Protein Greens, but it can be somewhat hard to find. Whatever bed of greens you end up using, I would use “baby” leaves because they are usually much more tender, and will add less bitterness to the salad. Mesclun or a spring mix would be wonderful!
Radish → I used watermelon radish because they’re a beautiful variety with a pink interior and green exterior. They’re fun, and add so much colour to a salad, but flavour wise, are very similar to regular radish. French radish or any other radish will work! They add a delicious crunch and slight bitterness to the salad (which is why I prefer using baby greens), and they’re rich in vitamins A and C, both of which are incredible for our skin!
Avocado → is a favourite ingredient of mine that goes with almost any salad, am I right? This crowd pleaser ingredient is actually a great skin ingredient because it hydrates your skin from within. The healthy fats also help to break down and absorb the nutrients from all of the plants we’re adding to our bowl.
Cucumber → a well known hydrator! This crunchy plant is well known for it’s skin boosting properties–just think about how many cucumber based skin products there are out there! They contain vitamin C and silica, both of which are great for skin, and are high in water content too.
Microgreens → are potent little plant sprouts. Seriously, they are packed with nutrients, and while the nutrients contained will vary based on the type of microgreen you consume, most are rich in zinc, magnesium, copper and more. They are highly enzymatic, making them great aids for your digestion, and as we know, poor digestion isoften reflected in the skin. Also, microgreens can add really beautiful flavour to your salad.
Tofu → gives our salad some plant protein! For even more protein, you can add a base of quinoa or brown rice, but for balance in our bowl, it’s always great to have some added plant protein.
Dulse → is a red seaweed that can be consumed dried and in small flakes. It’s rich in iron and potassium and one of the most powerful ingredients to add to your diet for blood pressure, eye health and thyroid health. It has a very mild briney flavour to it, which actually pairs perfectly with our zesty vinaigrette, so I sprinkled some on to give the bowl an extra kick.
secrets to success
My number one tip for preparing this bowl is to finely slice your ingredients. Use a mandolin for the best results AND flavour. Hear me out–radish can be very bitter when eaten in larger chunks, but when thinly sliced using a mandolin, the texture and flavour are way more tolerable (especially if you’re not a radish lover to begin with). I also like to use my mandolin to slice the cucumber thinly, for even, easy consumption. Trust me, it makes a huge difference!
To prepare your tofu, you can marinate it in your favourite sauce, pop it in the oven to bake for a few minutes, or prepare it stovetop. I like to chop it into small cubes, panfry it with a splash of tamari, 1 clove minced garlic and salt and pepper, until all the edges are golden brown.
If you’re preparing this salad in advance, I highly recommend waiting to toss with dressing until you’re ready to eat. Letting a mixed salad sit will definitely wilt more quickly and not stay fresh for quite as long.
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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