Green Goodness Bowl

Method

1. Cook the rice and the edamame beans as per the packet instructions (in separate pans).
2. Heat a little oil in a frying pan on a medium – high heat. While the oil heats up, trim the ends off the broccoli and asparagus, then add both to the frying pan along with pinches of salt and pepper. Fry for 10 minutes, turning occasionally.
3. Peel and roughly chop the garlic and ginger. Then prepare the dressing by combining the soy sauce, sesame oil, maple syrup and 1 tbsp of juice from the lemon. Add the garlic, ginger, and 1-2 tbsp of the dressing to the frying pan, and fry everything for another 2 minutes, stirring the veggies occasionally to prevent them from burning.
4. Remove and discard the stones from the dates. Then roughly chop the dates and the almonds, and add both to a mixing bowl along with the cooked rice, 1 tbsp of juice from the lemon and a pinch of salt. Stir to combine.
5. To build the bowls, add half of the rice to each bowl, followed by half the asparagus and broccoli. Then top with a handful of mixed leaves. Drain the edamame beans and sprinkle half over each bowl. Slice the spring onion into strips and add half to each bowl.
6. Slice the avocado in half, remove the stone, peel each half and slice thinly. Place half a sliced avocado in the middle of each bow.
7. Top each bowl with a drizzle of the remaining dressing and any leftover juice from the lemon. Bon appetit!