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Article: Spring Green Bowl with Herb Hummus & Rosemary granola

Rosemary Granola

Spring Green Bowl with Herb Hummus & Rosemary granola

As the weather's getting warmer, with longer days of sunshine, we're collectively feeling a much chipper mood: ready to start fresh by not only cleaning out our home, but also reigniting our minds and body with something nourishing and green.

I picked up a few items from the farmer's market last weekend and felt inspired to create something from the bountiful greens. This vibrant green bowl features sauteéd broccoli raab and kale, finished off with lemon verbena butter. The uplifting aromas of lemon verbena in conjunction with the rich, indulgent butter adds brightness and depth to the greens.

We made a side of zingy herb hummus from fava beans creamy, bright, and a slight tinge of green blanketed by a velvety poached egg and covered with a mix of fresh micro greens, dill, avocado, and a squeeze of lime. And finally, what would a bowl be without some rosemary granola for some added crunch?

What's great about this bowl is that you can really use any kind of greens or herbs you prefer - perfect for using up all those extra herbs hiding in your fridge. Packed with flavor, and extra beautiful plated.

Fresh Green Bowl Healthy Recipe Salad bumble & butter Granola baked with Ghee Savory



For the broccoli raab:

  • Lemon Verbena Butter
    • 3 tbsp butter
    • 1 tbsp lemon verbena
  • 1 stalk of broccoli rabe
  • 1 bunch kale
  • 2 scallions, segmented about 2" long
  • Extra virgin olive oil
  • Minced garlic

For the fava bean herb hummus:

  • 2 cup fava beans
  • 4 cups water
  • Caramelized onions:
    • 1 large onion
    • 2 tbsp olive oil
    • 2 tbsp apple cider vinegar
    • 2 tbsp maple syrup
    • Salt + pepper to taste
  • 1/4 cup olive oil
  • 1/3 cup ice water
  • 1 bunch dill
  • 1 bunch mint
  • 1 tbsp thyme leaves
  • Lime juice
  • Salt to taste

To Serve: 

  • Sliced avocado
  • Lime wedge
  • Sliced radishes
  • Rosemary Granola
  • Poached eggs
  • Fresh herbs - we used micro mint, dill, & nasturtium 
  • Micro greens - we used sorrel
  • Flakey sea salt

To make the lemon verbena butter: In a sauté pan, melt the butter over medium high heat. Add the lemon verbena leaves and heat until fragrant, about 2 min. If you brown the butter and caramelize the milk solids, good for you - it'll add more flavor. Take off heat, and set aside.

In the same pan, heat the olive oil over medium-high heat. Sear the segmented scallions, allowing to rest on the pan without stirring too frequently to get them nice and caramelized. Once browned, add the minced garlic, then the broccoli rabe and kale, seasoning with salt and black pepper. Sauté for about five minutes until cooked through. Add the lemon verbena butter to finish. 

To make the fava bean hummus: Soak the fava beans for 3 hours or overnight. Drain the water, and bring the fava beans and water to a boil. Cook for about 30 min or until soft.

Meanwhile, make the caramelized onions. In a sauce pan, heat the olive oil over medium high heat, add the onions, stirring, and cooking until they begin to soften about 15 min. Add the maple syrup and apple cider vinegar. Reduce until jammy, another 15 min. Season with salt and pepper to taste.

Once fava beans are cooked, add to a food processor along with the caramelized onions, dill, mint, and thyme.  Blend while streaming in slowly the olive oil and ice water. The ice water will allow for a fluffy texture. You may or may not need more liquid to blend until smooth. Adjust seasonings with salt, lime juice, and more herbs to taste.

To serve: Smear a generous spoonful of fava bean hummus on the edge of your plate. Arrange the sauteéd greens on the other half of the plate. Arrange sliced avocado, radishes, sprigs of dill, mint, and micro greens on top. Finish off with a poached egg, drizzle of extra virgin olive oil, flakey sea salt, and rosemary granola. Squeeze lime over top. Enjoy!

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