Green vegetables, from broccoli to the dark leafy kind, have a deserved reputation for being some of the best vegetables for your body.
They contain antioxidants which help protect your body from the free-radicals that it is exposed to on a daily basis- whether it be from household chemicals or outdoor pollution. Most of these free-radicals are unavoidable making your green vegetable consumption a vital part of your routine diet.
Kale, the main ingredient of this bowl, is a rich source of antioxidant vitamins A and C, isothiocyanates and indoles (phytonutrients), and is one of the highest vegetable sources of calcium, making it a great option for those on a dairy free diet.
The superfood boost of this bowl comes from the delicious and creamy matcha miso dressing made using matcha powder.
You can whip this salad up in around 30 minutes or prepare the parts and have them ready to go for when your body is calling out for a bowl of green goodness that will leave it nourished and completely satisfied.
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Matcha miso dressing
- 2 tbsp miso paste
- ⅓ cup tahini
- 3 tsp sesame oil
- 1 tbs rice wine vinegar
- 1 tsp honey or maple syrup
- 2 tbs olive oil
- 1 tsp matcha powder
- ½ tsp cayenne powder
- 1 cm cube of ginger, peeled and cut into rough small chunks
- 2 cups green kale, de-stemmed and roughly chopped
- 1 tbs olive oil
- 1 small head broccoli, cut into florets
- 1 avocado, halved and sliced
- 1 lemon, juiced
- 1 small red chilli, thinly sliced
- 2 small handfuls coriander, roughly chopped
- 200g chilli or garlic tempeh, cut into strips
- Salt and pepper, to taste
Spicy tamari chickpeas
- 400g can of chickpeas, drained and rinsed
- 1 tbs olive oil
- 1 tbs tamari
- 1 tsp cayenne powder
- ½ tsp turmeric
- 1 tsp rock salt
How to make
- Heat the oven to 170 degrees, line a baking tray with baking paper and place the rinsed chickpeas onto the tray. Add the olive oil, tamari, cayenne powder, turmeric powder and salt and toss the chickpeas well before placing them in the oven for 30 minutes moving them around every now and again to make sure they cook evenly. Remove them from the oven once they’re done
- While the chickpeas are cooking, make the dressing by placing all the dressing ingredients into a small food processor or blender and blitzing it up until it is smooth. Taste the dressing and season if required and also add a tablespoon or two of water if you want a thinner consistency. This dressing can be made ahead and stored in the fridge in an airtight container for up to 1 week
- To make the green bowl, start by placing the chopped kale in a mixing bowl with 1 tablespoon of olive oil. Massage the kale with your hands for 2-3 minutes until it’s nicely softened. Blanch the broccoli florets in boiling water for 1 minute, strain and cool them in iced cold water. Divide the kale and broccoli between the two bowls, add half the avocado to each and garnish with fresh chilli and a small handful of coriander. Drizzle the lemon juice over the top and season with salt and pepper
- Cook the tempeh in a hot frying pan for 1-2 minutes or until each side is golden brown. Place the strips on top of the assembled bowls. Add the spicy tamari chickpeas (you won’t need to use them all so store the rest in an airtight container for up to 1 week), then drizzle each bowl in the matcha miso dressing. Alternatively, you can put the matcha miso dressing into small bowls and serve it on the side
Roberta of Naturo Medico is a Naturopathic Practitioner who specialises in preventative care and women’s health. From her Melbourne-based clinic, Roberta sees women of all ages wanting to meet their own health goals and assists them on their path with personalised treatments specific to their needs.
Alongside practice, Roberta shares healthful and nutrient-rich recipes with her readers who inspire her to continue educating on what health and wellbeing means and how it can be achieved.
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