Creating nourishing, colourful bowls of food like this is my favourite way to eat and share food with others. They are incredibly versatile, so feel free to add in any of your favourite vegetables that you may scoop up at the weekly market. This is perfect topped with the green pea hummus dip or the Green Goddess dressing. I love the sesame seeds and goji berries as a contrast in this bowl.
GREEN GODDESS BOWL
- 1 large (or 2 small) zucchini
- 1 small head of broccoli – around 8 florets
- 1 bunch of asparagus
- 12 Brussels sprouts
- 2 small yellow squash
- 3-4 large stalks of kale
- 1 teaspoon of sesame seeds
- 1 teaspoon of goji berries
Wash the zucchini and chop off the top and bottom. Spiralise the zucchini with a spiralizer. If you don’t have a spiraliser, simply use a regular vegetable peeler and peel into long thin strips, much like you would peel a carrot.
Steam the asparagus, Brussels sprouts and squash until tender – check after 5 minutes and then watch closely. Remove the vegetables from the heat as soon as they reach your desired taste. I like to keep them quite crunchy and vibrant.
Remove the stems from the kale and chop the leaves finely. Place the chopped kale in a small bowl and add ½ a teaspoon of lemon juice, olive oil and a dash of salt. With your hand, massage the kale with the lemon, oil and salt until it begins to soften and wilt – this makes it more digestible as well as tastier!
When you’re ready, assemble the vegetables in your bowl – the zucchini noodles, broccoli, sprouts, squash, asparagus and kale.
Spoon on a good tablespoon of hummus and a drizzle of the Green Goddess dressing below. Sprinkle with sesame seeds and goji berries.
Feel free to add a little extra lemon and salt to your liking.
GREEN GODDESS DRESSING
Having a good salad dressing on hand makes for easy and delicious lunches and dinners. This dressing is bursting with vibrant ingredients and is the perfect addition to the Green Bowl, or to jazz up any mid-week salad! It will keep 3-4 days in the fridge in an airtight container.
- 1 cup of mixed fresh herbs (basil, parsley, coriander, mint or your choice)
- 2 tablespoons of lemon juice
- 2 tablespoons of olive oil
- 1 teaspoon of maple syrup
- 1 tablespoon of almond butter
- 2 teaspoons of nutritional yeast
- ½ teaspoon of salt
- 1 teaspoon of tamari
- 1-inch piece of ginger, chopped
- ¼ of a ripe avocado
- 1 cup of filtered water
Simply place all of the ingredients in your blender and blend until smooth and creamy. Pour into a squeezy bottle for easy use, or a glass jar, and store in the fridge until ready to use.