Brown Rice, Broccoli & Avocado Salad

Brown Rice, Broccoli & Avocado Salad

This Brown Rice, Broccoli & Avocado Salad is packed full of goodness and makes for a great vegan lunch at home or on-the-go.

Brown Rice, Broccoli & Avocado Salad

Course: LunchDifficulty: Intermediate
Servings

3

servings
Calories

397

kcal
Total time

15

minutes

This Brown Rice, Broccoli & Avocado Salad is packed full of goodness and makes for a great vegan lunch at home or on-the-go.

Ingredients

  • 120g (dry) basmati brown rice

  • 180g tenderstem broccoli, trimmed and sliced

  • 80g spinach

  • 1 avocado, sliced

  • 1 tbsp rice wine vinegar

  • 1 tbsp tamari

  • 2 tbsp olive oil

  • 1/2 tsp sesame oil

  • 1 tsp sesame seeds, toasted

  • 1 tbsp mint leaves, chopped

  • 1 tbsp coriander, chopped

  • 1 medium red chilli, thinly sliced

  • 30g almonds, chopped

Method

  • Fill a large saucepan with boiling water 2/3 the way up over a medium-high heat. Add the rice. Stir and taste occasionally until cooked. Drain and rinse under cold water.
  • Meanwhile, cook the tenderstem broccoli in a saucepan of boiling, salted water for 2 minutes or until just tender. Drain. Refresh under cold water. Drain well.
  • Place the rice and spinach on serving plates. Top with the tenderstem and avocado. Season with salt and pepper. Whisk the vinegar, tamari, oils and sesame seeds together in a small jug. Spoon this dressing over the salad. Sprinkle with mint, coriander, chilli and almonds. Serve.

Notes

  • Protein: 7g | Carbs: 27g | Fats: 24g

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