Serves 2 to 4
This green vegetable nourish bowl is packed full of vegetables, balsamic brussel sprouts and hummus dressing. Full of flavour, protein, fibre, good fats, chlorophyll, zeaxanthin, magnesium, calcium, folate, vitamin C and beta-carotene to help keep your skin, immune and skeletal system strong.
This recipe will make extra hummus dressing, read below for more tips. Food as medicine at its best, enjoy this green vegetable nourish bowl!
1 -2 cups of green vegetables. (I had broccoli, kale, spring onion, string beans, asparagus, zucchini and celery)
300grams of Brussel sprouts
2 tablespoons of lemon juice
2 tablespoons of water
120 ml (7tbsp) of extra virgin olive oil
2 tablespoons of maple syrup
½ teaspoon of ground pepper
½ teaspoon of Himalayan salt
2 tablespoons of balsamic vinegar
½ cup of hummus (homemade recipe here or a good store-bought one).
1 cup of dried buckwheat
Cracked black pepper for seasoning
1 avocado half for each person
Black or white sesame seeds this recipe has for stages for a healthy balanced meal
Stage 1 –
Preheat oven to 180degrees and cover a baking tray with baking paper.
Cut all the bottoms of the Brussel sprouts and take the outer leaves off. Place into a bowl for mixing with the balsamic dressing.
Into the bowl of Brussel sprouts add 3 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 2 tablespoons of maple syrup, ½ teaspoon of Himalayan salt and ½ teaspoon of ground pepper. Mix well to cover the Brussel sprouts with the balsamic dressing.
Place the Brussel sprouts and the dressing onto baking paper and bake in the oven for 40minutes. Turn the Brussel sprouts at 20 minutes to caramelise the Brussel sprouts on both sides. (You can test one at 20 minutes, I won’t tell anyone ;)). Turn oven off once the Brussel sprouts are caramelised and keep in oven to keep warm.
Stage 2 –
While the Brussel sprouts are baking rinse buckwheat and place into a pot of boiling water and cook for 15 -20 minutes until cooked through and soft. Cooks very similar to rice and makes a great rice alternative. Rinse and strain when finished cooking and set aside.
Stage 3 –
In a measuring jug or bowl mix ½ cup of hummus, 4 tablespoons of olive oil, 2 tablespoons of lemon juice, ¼ teaspoon of Himalayan salt and ½ teaspoon of ground pepper. Place this sauce a side while you chop your vegetables.
Stage 4 –
Add a vegetable steamer pot or equivalent on the stove with water to steam the vegetables. Turn stove on high and wait to boil. While the water is being heated clean and chop your 1-2 cups of green vegetables. Once the water is boiling place the vegetables in the steamer and cook them for about 5 to 10 minutes. Once the vegetables are soft and cooked to your liking set them aside briefly while you set up your serving bowl/bowls.
Stage 5 –
Place 1-4 serving bowls on a bench and serve up the buckwheat, vegetables, Brussel sprouts and half of an avocado. Dress with hummus dressing, cracked black pepper, and hummus dressing.
If you have left over hummus dressing place in a jar and keep in the fridge for up to 2 weeks. This dressing makes a nice dressing for future salads and vegetables.
Place the left over vegetables in the fridge for another meal.