Vegan Rice Bowl with Greens & Chilli Oil — NINA PARKER
A vegan rice bowl of blanched chard and cabbage, avocado and kale pesto, topped with a drizzle of chilli oil for a fridge-forage lunch.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.ninafood.com.
Cooking tools:
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Plate
Ingredients
- 3 tbsp cooked short grain brown rice
- 200g rainbow chard, blanched for 3 mins
- 200g Savoy cabbage, blanched for 4-5 mins
- Small bunch of coriander
- 1 tbsp pumpkin seeds
- 1 tbsp kale pesto
- 1/2 avocado, sliced
- 1 spring onion, thinly sliced
- 1 tbsp white wine vinegar
- A squeeze of lime juice
- 2 tbsp Chilli Oil
- Salt
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Vegetable and Fried Noodle Bowl
aninas-recipes.com
Roasted Veggie Vegan Rice Bowl with Garlic Sauce
chopped.com
Vegan Chilli Bowl
justspices.co.uk
Spring Rice Bowls with Chive Oil from Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Powe
app.ckbk.com
Vibrant Vegan Asian Bowl: Recipes by our chefs
recipe.polente.de
Vegan ‘beef’ and vegetable rice bowl
profusionorganic.co.uk
Rainbow Rice Bowls with Spicy Curry Peanut Sauce
nataliecooks.com
Nutrient-Rich Roasted Veggie Bowl Recipe
oneplanetlife.com