Rainbow Bowl

The term ‘eat the rainbow’ couldn’t be more appealing with this eye-catching bowl of goodness! We got a little spiralizer happy with this one, but if you don’t have this device on hand, you can cut the veggies into julienne strips or even buy some fresh store-bought spiralled veggies.

For a vegan option sub out the salmon and replace with tempeh, and use our vegetable broth instead of chicken broth.

Ingredients

PANTRY ITEMS

1 cup basmati rice

1½ cups boiling water

2 pieces of fresh wild caught, salmon or vegan option: 200g of tempeh

2 tsp sesame seeds

Pepitas

Sunflower seeds

125 mls extra virgin olive oil cold-pressed

Half a head of broccoli florets

1 carrot, spiralled or sliced thinly

1 zucchini, spiralled or sliced thinly

1 beetroot, spiralled or sliced thinly

For the green goddess dressing:

½ avocado

3 tbsp coconut milk

3 tbsp lemon juice

1 garlic clove finely chopped

½ cup fresh parsley roughly chopped

4 tbsp fresh basil roughly chopped

¼ tsp Himalayan salt

NUTRA ORGANICS

1 tbsp Chicken Bone Broth Turmeric

Vegan option: 1 tbsp Vegetable Broth Low Fodmap Veggie

Method

1. Heat the spices in a pot with a little olive oil and cook for a minute of two until fragrant. Add the rice and fry again for another minute. Add in boiling water and the broth powder, and cook to packet instructions.

2. Place the avocado, coconut milk, lemon juice, garlic clove, parsley, basil, and 1/4 tsp of pink Himalayan crystal salt in a food processor or blender and process until well combined. With the motor running, slowly pour the olive oil in a thin stream and process until the dressing thickens and the herbs are finely chopped.

3. Toast the nuts and seeds, then stir through the cooked rice.

4. Fry the broccoli with olive oil until slightly charred.

5. Sear the salmon (or tempeh) with olive oil in a frypan with some sesame seeds, cooked to your liking.

6. Serve all together with spiralled veg in a big bowl of goodness!

Serves 2