Spring Nourish Bowl | Maple-Glazed Japanese Sweet Potatoes, Herb-Crusted Tofu, Kale and Radish Salad, and Wild Garlic Pesto

As the season shifts and fresh greens return to gardens and farmers' markets, there’s nothing more satisfying than a vibrant, nourishing bowl that celebrates the brightness of spring. This Spring Nourish Bowl is a celebration of seasonal produce and bold, grounding flavors—perfect for resetting after a long winter and fueling your body with wholesome, plant-based goodness.

At the heart of this bowl are Maple-Glazed Japanese Sweet Potatoes, caramelized to perfection with just the right balance of sweet and savory. They're paired with Herb-Crusted Tofu—crispy on the outside, tender on the inside, and infused with an herb and spice blend. It's a delicious, satisfying, protein-rich addition to the bowl. A refreshing Kale and Radish Salad brings crunch and brightness, elevated with a toasted sunflower seed dukkah for a nutty and crunchy finish. To tie it all together, a spoonful of Wild Garlic Pesto adds the perfect taste of spring.

This Spring Nourish Bowl is not only visually stunning and nutrient-dense, but it’s also naturally vegan, gluten-free, and incredibly satisfying. Whether you’re prepping weekday lunches or hosting a spring dinner, this recipe is a delicious way to embrace the season. Let your plate bloom with the colors and flavors of spring—your body (and your tastebuds) will thank you.

Spring Nourish Bowl Recipe

Maple-Glazed Japanese Sweet Potatoes

Ingredients

• Drizzle of olive/avocado oil

• 3 Japanese sweet potatoes

• 80g (1/4 cup) maple syrup

• Salt and pepper to taste

Method

Preheat your oven to 200°C or 392°F. Scrub and rinse your sweet potatoes to remove the dirt, then slice down them down the middle, long ways. Drizzle a baking sheet with olive oil, spreading it out evenly. Spread about 2 teaspoons of maple syrup on one of the sweet potato halves. Sprinkle with a pinch of sea salt and pepper and place face-down on the baking sheet. Repeat for each sweet potato half. Bake for about 30-40 minutes, or until they’ve got some nice browning underneath.

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Herb-Crusted Tofu

Ingredients

• 200g tofu

• 16g (1/3 cup) nutritional yeast

• 1/2 tablespoon “tomato and herb” seasoning or multi-purpose seasoning of your choice

• Salt and pepper to taste, i.e. if your seasoning does not contain them

• Drizzle of olive/avocado oil for pan-frying

Method

In a small bowl, mix together the nutritional yeast and pat-dry your tofu, then slice into triangles, about 6mm or 1/4” thick. Place each tofu triangle in the nooch-seasoning mix, coating all sides. Repeat with the rest of the tofu. If you have leftover nooch-seasoning mix, set aside. On medium-high heat, drizzle your pan with oil and lay out as many tofu triangles that can fit (do not overlap them). When the pan-facing side of the tofu is golden brown, flip over and let cook until golden brown on the other side. Repeat with the remaining tofu triangles.

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Kale and Radish Salad (with toasted sunflower seed dukkah)

Ingredients

• 35g (1/4 cup) sunflower seeds

• Leftover nooch-seasoning mix 

• 1/2 head dinosaur kale

• 1/2 tablespoon olive oil

• 1/2 tablespoon apple cider vinegar

• Big pinch of salt, then perhaps more to taste later

• 2 teaspoons maple syrup

• 5-10 radishes

Method

Let’s start by making the toasted sunflower seed “dukkah.” In a pan on medium heat, add in the sunflower seeds. Let toast in the pan until lightly golden, stirring once or twice. Mix in the leftover nooch-seasoning mix and let it toast together with the seeds for about 2 minutes, until lightly golden, stirring once or twice.

Rinse and dry your kale, then chop/slice into small pieces. Add it to a bowl, then add in the olive oil, ACV, and big pinch of salt. Massage the kale to soften, for approx. 1-2 minutes. Mix in the maple syrup. Slice the radishes then toss into the salad along with the toasted sunflower seed dukkah, but reserve some for topping. When plating everything together, sprinkle on some of the reserved dukkah.

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Wild Garlic Pesto

Ingredients

• 50g (1/3 cup) raw, unsalted pumpkin seeds

• 40g (1 1/4 cup, packed) wild garlic

• 2 tablespoons lemon juice

• 1 teaspoon lemon zest

• 100ml (1/3 cup + 1 tablespoon) olive oil

• 2 teaspoons maple syrup

• 1/2 teaspoon salt

• Optional: 2 tablespoons nutritional yeast

Method

In a food processor or high-speed blender, blend all ingredients until almost entirely smooth (it’s nice to leave a bit of texture from the pumpkin seeds).