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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

Serves 1

  • 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

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15 mins to prep

  1. Step 1

    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.

  2. Step 2

    Plate rice in a medium serving bowl. Top with sautéed greens, diced avocado, baby tomatoes, chickpeas and kimchi.

  3. Step 3

    Sprinkle with torn seaweed and sesame seeds. Serve immediately.

Hot tip!

If desired, drizzle with extra tamari and garnish with herbs.

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