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Best Veggie Bowl



100 grams white basmati rice
6 green beans
1/2 cup diced, roasted red pepper (peeled)
1/4 ripe avocado (sliced lengthways)
1/2 cup Lebanese cucumber (very finely sliced)
6 stems tinned asparagus
1 tin tuna slices (VG and vegetarian swap with thin slices of flavoured tofu)
1/2 cup pumpkin chunks (peeled and roasted)
1/2 lemon (cut into quarters)
2 teaspoons pickled ginger
1/2 cup freshly squeezed orange juice
4 tablespoons sesame oil
pinch of salt and pepper to taste

Best Veggie Bowl Directions

Cook rice and drain

Blanche green beans

Grill red pepper and remove skin and dice

Thinly slice avocado lengthways

Slice cucumber thinly

Drain 6 stems of asparagus

Drain tuna slices of oil

Boil pumpkin chunks until tender but firm enough to place on a place


Place the red pepper in a mound in the middle of both plates/bowls

Arrange the other ingredients from middle to outer edge in a clocklike arrangement on both plates/bowls, spreading the ingredients out so there are no gaps at the edges of the bowl


Shake OJ and sesame oil vigorously add salt and pepper to taste

Pour dressing over the bowl and place pickle ginger slices on green beans and lemon slice on the avocado for a colour contrast

Recipe notes

Looks great on a brightly coloured or bamboo flat wide bowl

Nutrition facts

Per Serving

Fibers (g): 5g