Broccoli rice is the base for fresh peas, edamame, avocado, ginger, and green dressing. You can add more fuel to your nourishing bowl if you wish, by way of a peeled and halved soft-boiled egg.
You can use cauliflower in place of the broccoli in this recipe, if you prefer.
Recipe information
Yield
4 servings
Ingredients
For the dressing:
For the bowls:
Preparation
To make the dressing:
Step 1
Place the parsley, mint, lemon juice, onion, yogurt, and garlic in a food processor or blender and process until smooth. Season with salt and pepper. Set aside.
To assemble:
Step 2
In 2 batches, place the broccoli in a food processor and process until it resembles rice. Heat a large deep-sided frying pan over medium-high heat. Add the oil, broccoli, salt and pepper and cook, stirring, for 3 minutes or until the broccoli is just tender. Divide between serving bowls and allow to cool.
Step 3
Place the peas and edamame in a large heatproof bowl. Cover with boiling water and allow to stand for 5 minutes. Drain and rinse under cold running water. Slice the peas lengthways. Place the hemp seeds on a small tray and press one edge of each avocado quarter into the seeds to coat. Top the broccoli rice with the peas, edamame, avocado and ginger. Drizzle with the dressing to serve.
Recipe notes
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