Spring Nourish Bowl

We don’t know about you, but we couldn’t be more excited that spring is almost here! Bring on the blossoming trees, fresh breeze, picnics, walks at the park, farmer’s markets, and best of all, fresh, in-season delicious fruits and veggies.

Here’s a quick look at some of our favorite fruits and veggies in season from March to May:

  • Avocados
  • Carrots
  • Cherries (Such a treat!)
  • Lemons
  • Strawberries
  • Arugula
  • Asparagus (Good source of prebiotics)
  • Beets
  • Fennel
  • Parsley
  • Spinach
  • Peas

In honor of the new season, we’re sharing an extremely vibrant and nutrient-dense recipe that utilizes some in-season produce. Here’s what you’ll need to get started:


  • Mixed greens (think Arugula, spinach, kale, etc.)
  • Cucumber (sliced)
  • Cherry tomatoes (halved)
  • Broccoli sprouts (chopped)
  • Ripe Avocado 
  • Quinoa or brown rice (1 serving)
  • Sweet Potatoes (1 small-medium sized)
  • Sauerkraut (1-2 tbsp)
  • Beet Hummus (you can find at your local Sprouts)
  • Creamy salad dressing (we used Lemon Tahini, but you can use the dressing of your choice!)
  • Olive oil
  • Salt and pepper


  1. Start by roasting diced sweet potato in the oven at 375 for 20-25 minutes until soft on the inside and slightly crispy on the outside. Be sure to drizzle the potatoes with olive oil and lightly season with some salt and pepper before roasting. Garlic powder optional.
  2. Secondly, you’ll want to prep your quinoa or brown rice. Measure out one serving size and cook according to package instructions. 
  3. In the meantime, begin to prep your fresh vegetables:  Slice your cucumber, cut cherry tomatoes in half, chop your broccoli sprouts and kale, and dice up your avocado. 
  4. Begin to layer your bowl. Start with a base of greens (arugula, spinach, kale, etc.)
  5. Once your grains and sweet potatoes are finished cooking, it’s time to complete your bowl! Add all ingredients on top of greens in sections:  Tomatoes, cucumbers, broccoli sprouts, quinoa, sweet potatoes, avocado, beet hummus, and sauerkraut. This recipe is extremely versatile, so don’t be afraid to add different vegetables. Drizzle with dressing and enjoy. 

We hope you enjoy this recipe as much as we do! 

For more gut-friendly recipes, visit the Probulin blog. To support your overall and immune health this spring, take a look at our line of Digestive Probiotics.

*Original recipe is courtesy of livelovenourish.com. Our recipe has been modified to our preference. 

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