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Green Veggie Bowl

Green Veggie Bowl with Green Goddess Dressing


This bowl of goodness is beaming with healthy ingredients for a nutrient rich meal served with a side of green goddess dressing.

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 30 mins
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Veggie Poke Bowl

olive oil for drizzling
2 C (500 ml) Allsome Rice, cooked according to packet instructions
1 large aubergine, diced into bite-sized cubes
1 avocado, peeled, thinly sliced and fanned
1 small packet mange tout or sugar snap peas (80 g)
1 packet broccolini (230 g)
a big handful of edamame beans
a big handful of washed baby spinach
2 spring onions, sliced thinly
4 eggs, soft boiled
½ C (125 ml) hummus (about 2 heaped tablespoons per bowl)
micro herbs

Green Goddess Dressing

½ C (125 ml) mayonnaise
½ C (125 ml) sour cream
a bunch of flat-leaf parsley
a small bunch of chives
a small bunch of fresh tarragon
2 anchovy fillets
1 garlic clove
a squeeze of lemon
sea salt and freshly ground pepper

Veggie Poke Bowl

Preheat the oven to 200 C.

Drizzle the aubergine with olive oil and season with salt and pepper. Place onto a foil-lined baking tray and roast in the oven for 25-35 minutes until golden brown.

While the aubergine is roasting, blanch the mangetout in a pot of salted boiling water for 30 seconds. Remove from the water and shock in cold water to stop the cooking process and retain some of the crunch. Slice lengthways and set aside

Do the same with the broccolini – add to the same boiling water and cook for 1 minute then remove. It is an optional step to grill the broccolini if you would like to add a little charry flavour.

Brush with a little olive oil and grill on a heated griddle pan, when cooked remove and set aside. Cook the edamame according to packet instructions and then de-shell.

To soft boil the eggs, add to a pot of hot water and bring up to a boil, time for 7 minutes and then remove and place into cold water to stop the cooking process. Once cooled, peel, slice lengthwise in half and set aside.

Green Goddess Dressing

Pop all the ingredients for the dressing into a blender and blitz until smooth. Season to taste.

To Serve

To plate up, portion the cooked Allsome Rice into 4 serving bowls. Arrange the other ingredients – add a few leaves of spinach to each bowl, followed by roasted aubergine cubes, a fan of avo slices, mange tout, broccolini and edamame.

Add 2 egg halves to each bowl, as well as a heaped tablespoon of hummus. Garnish with spring onions and micro herbs, drizzle with dressing the serve.