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veggie bowl

Nourishing garden veggie bowl

23 Nov 2022 • 6 min read

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. 
Vegan
Easy
Prep time: 5 mins
Cook time: 14 mins
Total time: 19 mins
Nutrition: per serving

Calories

440kcal

Protein

8g

Total fat

28g

Saturates

12g

Fibre

0g

Carbs

39g

Sugar

30g

Salt

0g

Ingredients

  • 125g cooked brown rice
  • 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 

Method

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. 

2

Thinly slice the radishes and spring onions. Wash and remove stems from the watercress. 

3

Arrange all ingredients in one big bowl or two smaller bowl.

4

Garnish with coriander, sea salt, pepper and drizzle with the oil and red wine vinegar.
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