Name: Green goddess breakfast bowl
Cook time: 15 min
Total time: 15 min
Yield: 4 bowls
Ingredients: 500g cauliflower; 1 tbsp olive oil; 2 cloves garlic, crushed; 1 bunch broccolini, trimmed; 150g green beans, trimmed; 2 bunches asparagus, trimmed; 150g sugar snap peas, trimmed; 3 baby cucumbers; 4 soft-boiled eggs, halved; ¼ cup pepitas; 120g Persian feta, crumbled; Green goddess dressing; ½ avocado, peeled, plus; ¼ peeled and sliced, to serve; 20g fresh turmeric, peeled, chopped; ¼ cup chopped coriander; ½ cup Greek yoghurt; 1 tbsp apple cider vinegar; 1 tbsp lemon juice; ¼ tsp salt; ¼ cup extra virgin olive oil; ¼ cup water

Transform your breakfast with an ample drizzle of green goddess dressing topped on a healthy bowl of cauliflower rice, broccolini and poached eggs. Taking only fifteen minutes to cook, this quick and easy rice bowl is a great option for breakfast and brunch, with the extra dressing perfect as a tangy dip for a mid-afternoon snack.

Ingredients

500g cauliflower

1 tbsp olive oil

2 cloves garlic, crushed

1 bunch broccolini, trimmed

150g green beans, trimmed

2 bunches asparagus, trimmed

150g sugar snap peas, trimmed

3 baby cucumbers

4 soft-boiled eggs, halved

¼ cup pepitas

120g Persian feta, crumbled

Green goddess dressing

½ avocado, peeled, plus

¼ peeled and sliced, to serve

20g fresh turmeric, peeled, chopped

¼ cup chopped coriander

½ cup Greek yoghurt

1 tbsp apple cider vinegar

1 tbsp lemon juice

¼ tsp salt

¼ cup extra virgin olive oil

¼ cup water

Method

Cut cauliflower into florets. Place in a food processor and process until rice-sized grains form. Remove from processor. Heat oil in a large non-stick frying pan over a medium-high heat. Add cauliflower and garlic. Cook, stirring frequently, for about 8-10 minutes or until tender. Transfer to a bowl to cool.

Cook broccolini, beans, asparagus and peas in a saucepan of boiling water for 2 minutes. Drain and cool under cold water. Drain.

To make green goddess dressing, place all ingredients in a food processor, add water and process until smooth.

Using a vegetable peeler, peel cucumbers into ribbons. Divide cauliflower among bowls. Arrange green vegetables, avocado slices and egg on top. Place cucumber ribbons in the centre, then sprinkle with pepitas and feta. Drizzle with dressing and serve.

Choose a light colour and textural palette to match the mood of the start of the day: soft pinks, gentle greens, rustic finishes and handcrafted crockery that helps turn every meal into an occasion.
Tip

A healthy green breakfast bowl with asparagus and eggs with dressing.

Sweet potato, spiced chickpea and quinoa bowls

Quinoa warm brunch salad

Green goddess breakfast bowl
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