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Enjoy this Nourishing Garden Veggie Bowl that is bursting with flavour and nutrition. Super simple and ready in 20 minutes. Suitable for vegans
Salads shouldn't only be eaten in summer! Double this recipe and this makes the perfect meal prep - add some panfried tofu for extra protein.
Ingredients
Ingredients
- 125g cooked brown rice
- 75g bulgur wheat
- 75g quinoa
- 125g whole radish (about 5-6)
- 25g roasted pumpkin seeds
- 25g edamame beans
- 25g raisins
- Handful of watercress
- 1 spring onion sliced
- Fresh coriander
- Sea salt & pepper to taste
- 1/2 tbsp grapeseed oil
- 1/2 tbsp red wine vinegar
- 1/2 tsp crushed garlic
| Per | Serving |
|---|---|
| Energy (Kj) | 440kcal |
| Fat | 28g |
| of which saturates | 12g |
| Carbohydrates | 39g |
| of which sugars | 30g |
| Protein | 8g |
Method
Step 1
Follow instructions according to package to cook the brown rice, the bulgar wheat & quinoa. Once the rice is cooked, mix in the crushed garlic.
Step 2
Thinly slice the radishes and spring onions. Wash and remove stems from the watercress.
Step 3
Arrange all ingredients in one big bowl or two smaller bowl.
Step 4
Garnish with coriander, sea salt, pepper and drizzle with the oil and red wine vinegar.
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