Spring Greens Bowl

November 8, 2021
Spring Greens Bowl
Spring Greens Bowl


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



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


In a large fry pan warm the EVOO and lightly panfry the greens and smashed garlic. Finish with a splash of 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 an oven proof tray lined with baking paper.

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


Tahini Lime Dressing

1/2 cup Tahini paste

1 tablespoon Dijon mustard

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 to obtain 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: IsoDrive® ST motors (with 900 m3/hr airflow) are suited for pan frying and moderate-heavy cooking in the kitchen.

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