Summer Potato Bowl with Broad Beans and Green Herb Sauce

When summer vegetables are at their best, you don’t need complicated recipes. This colorful potato bowl is all about letting fresh, seasonal ingredients shine.

Tender new potatoes, sweet broad beans, golden zucchini, roasted beetroot, juicy tomatoes, and peppery arugula come together with a vibrant green herb sauce that’s creamy, fresh, and incredibly versatile.

It’s the perfect summer lunch, light dinner, or meal prep bowl—and a great way to make the most of seasonal produce.

Why You’ll Love This Recipe

• Easy to customize with whatever herbs you have on hand
• Packed with seasonal vegetables
• Perfect for summer lunches and dinners
• Naturally vegetarian and high in fiber
• Fresh, colorful, and satisfying

Why This Bowl Works

This bowl is all about contrast:

• Warm potatoes and zucchini
• Sweet broad beans
• Earthy beetroot
• Crisp fresh vegetables
• Creamy green herb sauce

Every bite is a little different, making it one of those meals that never gets boring.

Easy Variations

This bowl is easy to adapt depending on what’s in season.

Try adding:

• Crumbled feta
• Grilled halloumi
• Avocado
• Green peas
• Cucumber
• Roasted asparagus
• Toasted sunflower seeds

Meal Prep Tip

Cook the potatoes, broad beans, and beetroot ahead of time and keep them in the refrigerator.

The herb sauce can also be made in advance and stored separately for 2–3 days. When you’re ready to eat, simply assemble the bowl and drizzle everything with the fresh green sauce.

More Summer Bowl Inspiration

If you enjoy fresh, colorful lunches like this, you might also love my Colorful Millet Bowl, Falafel Quinoa Bowl, or Crispy Tofu Rice Noodle Bowl. Keeping a few cooked vegetables and a homemade sauce in the fridge makes assembling healthy bowls incredibly easy all week long.

This Summer Potato Bowl with Broad Beans and Green Herb Sauce is a celebration of seasonal produce—simple ingredients, fresh flavors, and a sauce you can reinvent every time depending on what’s growing in your garden or waiting in your fridge.

Want to make meals like this easier to plan?

Chickpeas, please!

Summer Potato Bowl with Broad Beans and Green Herb Sauce

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2

Course: Lunch

Ingredients Method Notes

Ingredients

  

Bowl

• 10 small new potatoes cooked
• 500 g broad beans about 1 lb, cooked and peeled
• 1 small zucchini
• 1 cooked or roasted beetroot
• 1/2 bell pepper diced
• a handful of arugula
• 1 tomato cut into wedges
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• salt

Green Herb Sauce

• 3 tbsp plain yogurt or skyr
• 1 tbsp mayonnaise
• a handful of fresh herbs and greens such as basil, dill, arugula, and spring onion
• 1 tbsp nutritional yeast
• salt

Method

 

1. Slice the zucchini into rounds about 1/4 inch (0.5 cm) thick.
2. Heat the olive oil in a skillet over medium heat.
3. Cook the zucchini for a few minutes until lightly golden. Flip, cook the other side, then season with salt and oregano. Remove from the pan.
4. Peel the cooked broad beans.
5. Slice the beetroot into thin rounds, cut the tomato into wedges, and dice the bell pepper.
6. Divide the cooked potatoes between two bowls.
7. Arrange the broad beans, zucchini, beetroot, arugula, tomato, and bell pepper around the bowls.
8. To make the sauce, blend together the yogurt, mayonnaise, fresh herbs, nutritional yeast, and salt until smooth and creamy.
9. Drizzle generously over the bowls and serve immediately.

Notes

Don’t worry about measuring the herbs exactly. This sauce is intentionally flexible—just use whatever fresh herbs and leafy greens you already have in your fridge. Basil, dill, parsley, chives, spinach, arugula, spring onion, or even a little cilantro all work beautifully, and every version tastes slightly different.