Prep:  25 minutes
Cook:  15 minutes
Serves:  4
Average: 3.1 (9 votes)
Recipe by: Australian Eggs
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.
Credit: Whisk Media Group

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Green Goodness Bowl
Yoghurt Dressing
Goodness Bowl
Yoghurt Dressing
  1. Combine yoghurt dressing ingredients and mix well. Season with salt and pepper
Goodness Bowl
  1. Carefully place eggs in a pan of boiling water for 5-6 minutes for medium eggs. Refresh in cold water
  2. 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
  3. Follow packet instructions to cook brown rice and quinoa sachets. Spoon into 4 bowls
  4. Divide the salad greens, avocado, edamame, radish, pickled cucumbers and kraut into bowls
  5. 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
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