Named as such because this beautifully balanced bowl of wholesome plant-based goodness ticks pretty much all of the nutritional boxes ... and the flavour follows suit!
You will need
- 1 tablespoon olive oil
- 2 cups kale, chopped
- 1 spring onion, chopped
- 2 cups baby spinach
- 1 tablespoon tamari
- 100 g (1/2 cup) brown rice, cooked
- 1/2 avocado, diced
- 125 g (1/2 cup) baby tomatoes, halved
- 50 g (1/4 cup) tinned chickpeas
- 1/4 cup kimchi or sauerkraut
- 1 sheet seaweed, torn
- 1 teaspoon sesame seeds, toasted
15 mins to prep
10 mins to cook
Place a medium sized saucepan over a medium heat and pour in olive oil. Heat for 30 seconds; then add kale and spring onion. Cook for 3-4 minutes, stirring constantly. Add spinach and cook for a further 3 minutes or until wilted. Pour in tamari and stir.
Plate rice in a medium serving bowl. Top with sautéed greens, diced avocado, baby tomatoes, chickpeas and kimchi.
Sprinkle with torn seaweed and sesame seeds. Serve immediately.