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Spring Green Bowls

By Donna Hay

4.2

(5)

Sugar snap peas edamame and avocados topped with green sauce in a white bowl.
Photo by Con Poulos

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.

Cooks' Note

You can use cauliflower in place of the broccoli in this recipe, if you prefer.

Recipe information

  • Yield

    4 servings

Ingredients

For the dressing:

1 cup (24 g / ¾ oz) flat-leaf parsley leaves
1 cup (16 g / ½ oz) mint leaves
¼ cup (60 ml / 2 fl oz) lemon juice
2 green onions (scallions), trimmed and chopped
¾ cup (210 g / 7 ½ oz) plain Greek-style (thick) yogurt
½ small clove garlic
Sea salt and cracked black pepper

For the bowls:

600g (1 lb. 5 oz) broccoli florets (about 2 heads)
1 tablespoon extra virgin olive oil
Sea salt and cracked black pepper
150g (5¼ oz) sugar snap peas, trimmed
1 cup (140g or 5 oz) frozen shelled edamame beans
2 tablespoons hemp seeds or sesame seeds, toasted
2 small avocados, quartered lengthwise
¼ cup (70g or 2½ oz) store-bought pickled ginger

Preparation

  1. 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.

  2. 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.

Week Light cookbook cover with cooked green vegetables on a white plate.
From Week Light: Super-Fast Meals to Make You Feel Good © 2020 by Donna Hay. Reprinted with permission by 4th Estate, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsSaladParsleyHerbs & SpicesYogurtDairyScallionOnionRoot VegetableVegetableSugar Snap PeaPeaBean and LegumeEdamameMainBrunchLunchDinnerGluten FreeVegetarianQuickEasyFood ProcessorEasterSpringCookbooksHarper Collins

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