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Summer Veggie Bowl

Easily customizable and always tasty with Pour Olive oil and vinegar!

This recipe comes to you from Samantha Eaton of Healthy Eaton!
Photo courtesy of Samantha Eaton.
Change the base grain and the veggies to your liking, that way this recipe works year round!
Feel free to add any type of protein as well.

Prep time:

15 mins

Cook time:

10 mins


  •  2 cups cooked & cooled brown basmati rice (or quinoa or orzo)
  • 3/4 cup frozen shelled edamame, thawed (or black beans)
  • 1 cup grape tomatoes, halved
  • 1 cup chopped yellow squash
  • ½ bunch asparagus, chopped
  • 1/2 cup corn
  • 1/2 large green pepper, chopped
  • 1/2 cup torn fresh basil
  • 1/4 - 1/2 cup chopped almonds
  • Juice from 1 lemon
  • 3/4 teaspoon sea salt
  • 3 - 4 tablespoons Pour Olive's plain olive oil or infused olive oil
  • Optional: Avocado, cut into cubes
  • Optional: Grilled chicken, cut into cubes
  • Optional: Shredded Parmesan cheese
  • Optional: Drizzle of Pour Olive's plain or infused Balsamic


  1. Heat a skillet over medium-high heat with a tablespoon of olive oil. Add squash, asparagus and green pepper, then sauté about 4 minutes, stirring occasionally.
  2. While that's cooking, add the rest of the ingredients to a large mixing bowl and toss until well mixed.
  3. When the squash/asparagus/pepper mixture has cooled a bit, add that to the mixing bowl and toss again to combine.
  4. Top with any optional ingredients you'd like to use, like a drizzle of our Balsamic is fantastic!
  5. Serve warm or cold - I like it cold on a hot summer day!