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Best Veggie Bowl



1/2 cup cooked quinoa or brown rice
6 green beans
1 fresh corn cob
50 grams raw red cabbage
1/2 ripe avocado (sliced lengthways)
1/2 cup diced red pepper
1 tin tuna slices in oil ( VG and vegetarian swap with thin slices of flavoured tofu)
1/2 lemon (cut into quarters)
1 teaspoon sesame seeds
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 quinoa/rice and drain

Blanche green beans and fresh corn, strip corn from a whole cob

Thinly slice red cabbage

Thinly slice avocado lengthways

Dice red pepper

Drain tuna slices of oil


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
Sprinkle the bowls with sesame seeds


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. Bowls are trending now – deconstructed salads are fun and colourful.

Nutrition facts

Per Serving

Fibers (g): 9g