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Green Goodness Bowl

by Roxy, So Vegan April 8, 2019July 16, 2019
April 8, 2019July 16, 2019
Green Goodness Bowl

Spring is finally here!

As much as we enjoy our cosy winter nights in, we always find ourselves craving the colour and vibrancy that comes with the warmer months.

One of the most iconic vegetables this time of year is the humble asparagus.

Whether it’s fried or simply sliced raw for salads, it’s a real favourite in our household.

For our latest creation, this delightful green goodness bowl, we gently fry it in garlic, ginger and a host of delicious flavours, and serve it alongside some nutrition-boosting veggies.

From healthy fats in the avocado to Vitamin C in the broccoli, this is the perfect bowl if you want to take care of your body and mind.

Oh, and don’t forget, if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is available to buy right now.

Enjoy!

Roxy & Ben

Green Goodness Bowl

Green Goodness Bowl 🌿
Full recipe: sovegan.co/green

Posted by So Vegan on Monday, 8 April 2019

Green Goodness Bowl

Green Goodness Bowl

Roxy, So Vegan Spring is finally here! As much as we enjoy our cosy winter nights in, we always find ourselves craving the colour and… Print This
Serves: 2 people Prep Time: 15 minutes Cooking Time: 20 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Green Goodness Bowl150g / 5.2oz rice
  • 80g / 2.8oz edamame beans
  • 2 medjool dates
  • 40g / 1.4oz almonds
  • 1 lemon
  • pinch of salt
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/2 tbsp maple syrup
  • 150g / 5.2oz Tenderstem broccoli
  • 100g / 3.5oz asparagus
  • 2 garlic cloves
  • thumb of ginger
  • 2 handfuls mixed leaves
  • 1 spring onion
  • 1 ripe avocado
So Vegan In 5

Instructions

  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!
So Vegan In 5
So Vegan In 5
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So Vegan in 5

So Vegan in 5

Our debut cookbook So Vegan in 5 is out now! It's packed with over 100 super simple 5-ingredient recipes, making it easier than ever before to eat more plants. Grab your copy today via Amazon.

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Hello! We're Roxy & Ben aka So Vegan. We created So Vegan in 2016 to help bring vegan food to the masses and since then our recipes have been viewed by tens of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

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