Recipes

Spring Greens Bowl

November 8, 2021
Spring Greens Bowl
Spring Greens Bowl

Ingredients

1 bunch broccolini

1 small bunch Kale leaves

Silver beet leaves

100 gm Sugar snaps

1/2 cup Garden peas

 

2 cloves smashed garlic.

1 table spoon extra virgin olive oil

2 tablespoons chicken stock

 

Fresh herbs

Avocado

 

1/2 cup cooked brown rice and quinoa cooked in chicken stock flavoured with ginger and kaffir limeleaves.

 

In a large fry pan warm the EVOO and lightly panfry the greens and smashed garlic. Finish with a splashof flavoured chicken stock.

 

Spiced Seed Mix

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1/4 cup sesame seeds

Onion powder

Cumin powder

Sea salt and pepper

2 tablespoon EVOO

 

Preheat oven 140°C

 

Place all ingredients on a oven proof tray lined with baking paper.

Place in preheated oven and cooked until seeds are toasted, stirring often.

 

Lime Tahini Dressing

1/2 cup Tahini paste

1 tablespoon Dijonmustard

Zest and juice of 1 lime

1 teaspoon Sesame oil

Onion powder

Warm water

 

Combine all ingredients in a high powered blender and pulse to form smooth paste add warm water toobtain desired consistency.

 

Place warm cooked rice and quinoa in the base of your serving bowl.

Add sautéed vegetables and top with 1/2 avocado and herbs.

 

Drizzle with tahini dressing and mixed seeds.

 

Note: Pan frying - moderate to heavy cooking ST SP motors

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