Lots of green, fermented veggies and eggs make this bowl full of goodness that you can pack into lunch or dinner. The yoghurt dressing makes every bite magical too.
Yoghurt Dressing
Ingredients
½ cup mint, tightly packed and chopped
1 clove garlic, crushed
¾ cup (185 ml) plain Greek yoghurt
3 tablespoons lemon juice
Salt and pepper to taste
Method
Combine yoghurt dressing ingredients and mix well. Season with salt and pepper
Goodness Bowl
Ingredients
6 eggs
2 bunches broccolini, trimmed and sliced in half lengthways
1 tablespoon olive oil
Salt and pepper
3 x 250g sachets microwave brown rice and quinoa
60g baby spinach leaves or salad sprouts
1 large ripe avocado, peeled and cut into quarters
¾ cup (135g) edamame
6 red radishes, shredded
Sliced pickled cucumbers
Fermented kraut (optional)
Tamari almonds, chopped to garnish (optional)
Method
Carefully place eggs in a pan of boiling water for 5-6 minutes for medium eggs. Refresh in cold water
Heat a char-grill pan over medium-high heat. Toss broccolini with oil and season with salt and pepper. Grill 3-4 minutes, turning over halfway. Transfer to a plate and set aside
Follow packet instructions to cook brown rice and quinoa sachets. Spoon into 4 bowls
Divide the salad greens, avocado, edamame, radish, pickled cucumbers and kraut into bowls
Peel and halve the eggs, top each bowl with 3 halves. Drizzle over yoghurt dressing and almonds. Serve immediately
Tips & Hints
To pickle your own cucumbers, combine 3 tablespoons apple cider vinegar, 2 teaspoons sugar, 1 teaspoon salt and 6 sliced baby cucumbers. Mix well and set aside to pickle for 30 minutes
Yoghurt dressing will keep up to 7 days in the fridge
Use any seasonal greens. Replace broccolini with asparagus or green beans
Swap out the brown rice and quinoa for shredded red and green cabbage
Alternatively, cook 1 cup of brown rice and quinoa mix according to packet instructions. Rinse and drain and spoon into the base of bowls
