Green Goddess Bowl

Preparation

• 1

  Wash the Brussels sprouts. Remove the outer leaves. Cut off the stems, then halve each sprout.

• 2

  Cut the zucchini into strips.

• 3

  Heat up the oil in a pan on medium heat. Add the Brussels sprouts. Saute for about 10 minutes, until crispy. After 6 minutes, add the zucchini and saute along with the sprouts for 4 minutes. Season with salt and pepper.

• 4

  Put the peas into a pot of boiling, salted water. Boil the peas for 5-10 minutes. Add the edamame into the pot for the last 2 minutes of the cooking time.

• 5

  Slice the cucumber thinly.

• 6

  Cut the cauliflower into large florets. Use a blender or food processor to process the cauliflower into a rice.

• 7

  Now make the green cauliflower marinade. Blend the coriander, lime juice, and salt in a high-powered mixer.

• 8

  Chop the onion. Dice the garlic.

• 9

  Heat the olive oil over medium-high heat.

• 10

  Add the onions. Cook until transparent.

• 11

  Add the garlic. Saute for 1-2 more minutes.

• 12

  Add the cauliflower rice to the pan. Saute, stirring regularly, for 2-3 minutes.

• 13

  Add the marinade to the pan. Reduce the heat to low. Stir well. Simmer, stirring regularly, for 2-3 minutes.

• 14

  Season with salt to taste.

• 15

  Now make the dressing. Put all the ingredients into a powerful blender. Puree until smooth.

• 16

  It’s time to put your green goddess bowl together. Place the cauliflower rice at the bottoms of two large bowls. Add the lamb’s lettuce, Brussels sprouts, zucchini, peas, edamame, and cucumber so they look nice.

• 17

  Drizzle the dressing on. Top with fresh herbs, mini kiwis, sprouts, roasted pistachios, and spring onions.

• 1

  Enjoy!