March is the perfect time to enjoy vibrant dishes filled with fresh, seasonal ingredients. These wholesome recipes celebrate the flavours of the season while nourishing your body with every bite. Savor the goodness of spring with meals that are both healthy and delicious!

1. Quinoa & Roasted Veggie Bowl

A nutrient-dense, satisfying meal with seasonal veggies.

Ingredients:

• 1 cup cooked quinoa
• 1 cup Brussels sprouts, halved
• ½ cup cherry tomatoes, halved
• ½ cup carrots, sliced
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp paprika
• Salt & pepper to taste
• 2 tbsp hummus (for topping)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts, tomatoes, and carrots with olive oil, garlic powder, paprika, salt, and pepper.
3. Roast for 20-25 minutes until golden and tender.
4. Serve over cooked quinoa and top with hummus.

2. Spinach & Mushroom Omelette

A protein-rich breakfast packed with greens!

Ingredients:

• 2 eggs
• ½ cup fresh spinach
• ¼ cup mushrooms, sliced
• 1 tbsp milk (optional)
• 1 tsp olive oil
• Salt & pepper to taste
• 1 tbsp crumbled feta (optional)

Instructions:

1. Heat olive oil in a pan over medium heat.
2. Sauté mushrooms for 3-4 minutes until soft. Add spinach and cook until wilted.
3. In a bowl, whisk eggs with milk, salt, and pepper.
4. Pour eggs over the veggies and cook until set.
5. Fold the omelette and sprinkle with feta if desired.

3. Healthy Cauliflower & Chickpea Curry

A warm, comforting, and hearty plant-based dish.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) light coconut milk
• 1 tbsp curry powder
• 1 tsp ground cumin
• ½ tsp turmeric
• Salt & pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger and sauté for 3-4 minutes until fragrant.
2. Stir in curry powder, cumin, and turmeric, cooking for another minute.
3. Add cauliflower florets, chickpeas, diced tomatoes, and coconut milk. Stir to combine.
4. Bring the curry to a simmer, then cover and cook for 20-25 minutes, or until cauliflower is tender.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro and serve with brown rice or quinoa!