Who else is ecstatic that we are now in spring?!
I am so excited to start swapping my winter boots with lighter footwear, to put away my big jacket and to reconnect with my beloved spring coat. Because it is getting warmer, I have also been starting to crave colder dishes: salads, smoothie bowls, chia puddings... I tend to get extremely cold in the winter – working from home, I am almost always rocking big cozy slippers and a minimum of two layers! That is why, from December to March, though I sip on smoothies and occasionally munch on salads, most of the time I opt for foods like porridge, pancakes, soups, stews, curries, lasagnas...
However, when spring comes around, I am excited to be trading these comforting dishes for fresher ones. Some of my favorite spring ingredients include:
Asparagus: I just roast them in the oven at 200ºC for about 15 minutes until bright green, sprinkle them with some salt and coarse ground pepper and drizzle them with a touch of lemon juice and - BOOM, you’ve got yourself the best spring side dish EVER!
Arugula: Probably my favorite leafy green. I absolutely love its peppery taste and very bright flavour. It pairs beautifully with pears (yes... I went there, but it is true!). It is also delicious walnuts, cucumbers and olives.
Beets: Beets have always been one of the vegetables that I love adding to smoothies. You can incorporate steamed beets to your classic berry smoothie for a sweeter flavour or keep them raw and blend them with strawberries, ginger and blood oranges for a spicy and tangy antioxidant boost.
Kiwis: I used to get a tingly sensation on my tongue after eating kiwis, but thankfully, with age, it completely vanished. Now I eat kiwis regularly. I love making a bowl of creamy coconut milk overnight oats and topping it with kiwi and mango chunks as well as a few tablespoons of toasted coconut flakes – instantly, I feel like I have traveled to a tropical paradise.
Radishes: Fun fact! I discovered radishes last summer when my mom grew them in her garden. I find that their spiciness and crisp texture can add a ton of flavour to any salad, sandwich or vegetable bowl.
Now to the inspiration behind this recipe...
Recently, I collaborated with Simple Mills to create a Smashed Chickpea and Sprouts Sandwich. The mix of creamy smashed chickpeas with the brightness of the arugula and sprouts was truly a home-run.
The creation of this recipe really got me on a sandwich spree! The last time I probably had so many sandwiches in a week was in high school when they were my preferred lunch item. Ever since, I haven’t had that many sandwiches (of course if you exclude burgers – because I have had plenty of those in the last 7 years!).
Last week, as I was shooting some content for my Instagram and blog, I made the following sandwich for lunch and it turned out so good, that I decided to recreate it, photograph it and share it with you.
It is rather simple to put together and as with many of my recipes, feel free to swap out any ingredients you do not like or do not have on hand. Here are some other add ins that would be super tasty in this recipe:
Fresh Spring Sandwich with Tempeh Bacon, Arugula and Broccoli Sprouts
prep time: 10 minutes
cooking time: -
total time: 10 minutes
yield: 1 sandwich
2 slices of whole grain bread
2 tbsp hummus (my favorite is this Fontaine Santé’s Greek Olives Hummus)
1 baby cucumber, thinly sliced
1/2 an avocado, sliced
Pepper, to taste
Tempeh bacon (make it yourself or buy ready made – I love this brand)
2 radishes, thinly sliced
Small handful of sprouts (my favorite are broccoli sprouts)
Small handful of arugula
Toast your slices of bread while you prepare your ingredients.
Spread 1 tablespoon of hummus onto each slice of bread.
Top one slice of bread with cucumber, avocado, pepper, tempeh, radishes, sprouts and arugula.
Cover with the second slice of bread and enjoy.