Name: Green goodness in a bowl
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: Avocado yoghurt dressing; 1 medium avocado (250g), chopped coarsely; 3/4 cup (200g) greek-style yoghurt; 1/4 cup fresh basil leaves; 2 tablespoon lime juice; 1 small clove garlic, chopped finely; 1 tablespoon olive oil; 1 tablespoon water; 150 gram snow peas, trimmed; 200 gram green beans, trimmed, halved lengthways; 200 gram broccolini, halved on the diagonal; 2 tablespoon olive oil; 500 gram packaged brown microwave rice; 2 tablespoon pepitas (pumpkin seeds), toasted, chopped coarsely; 1 medium avocado (250g), sliced thinly; 1 tablespoon pepitas (pumpkin seeds), toasted, extra

Green goodness in a bowl

This delicious bowl of green goodness makes for a tasty, nourishing meal. Quick, easy, and full of superpower ingredients - you simply can't go wrong!

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Serves 4

Prep

Cook

15M

Total

20M

Ingredients

Avocado yoghurt dressing

1 medium avocado (250g), chopped coarsely

3/4 cup (200g) greek-style yoghurt

1/4 cup fresh basil leaves

2 tablespoon lime juice

1 small clove garlic, chopped finely

1 tablespoon olive oil

1 tablespoon water

150 gram snow peas, trimmed

200 gram green beans, trimmed, halved lengthways

200 gram broccolini, halved on the diagonal

2 tablespoon olive oil

500 gram packaged brown microwave rice

2 tablespoon pepitas (pumpkin seeds), toasted, chopped coarsely

1 medium avocado (250g), sliced thinly

1 tablespoon pepitas (pumpkin seeds), toasted, extra

Method

1.Make avocado yoghurt dressing: Blend or process ingredients until smooth and combined; season to taste.

2.Boil, steam or microwave peas, beans and broccolini, separately, until tender; drain. Place peas, beans and broccolini in a large bowl with oil; toss to combine. Cover to keep warm.

3.Cook rice following instructions on packet. Combine rice and chopped pepitas in a medium bowl; season to taste.

4.Serve rice topped with three-quarters of the dressing, then vegetables, avocado, remaining dressing and extra pepitas.

For a spicy version, add 2 teaspoons chopped pickled jalapeños to the dressing.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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