Recipe: Super Veggie Bowl with Tahini Lemon Dressing

Source:                   Serves 2


  • 2 cups broccoli (150g)
  • 2 cups cauliflower (200g)

  • 100g snow peas

  • 1 cup baby spinach

  • 1/2 cup sauerkraut

  • 1 sheet nori, shredded

  • 2 large free range eggs

  • 1/2 cup chickpeas

  • 1 small sweet potato (150g)

  • 2 tb toasted pepitas (30g)


  1. Boil eggs to your liking, peel and slice into quarters- 6 minutes for soft boiled or 8 minutes for hard boiled
  2. Meanwhile break broccoli and cauliflower into florets, scrub sweet potato and cut into rounds, top and tail snow peas. Steam vegies in a large pot – sweet potato 10-12 minutes, cauliflower 8-10 minutes, broccoli 5 minutes, snow peas 1 minute – until just tender. (Alternatively you can do this in a microwave). Remove from heat and cool.

  3. Combine tahini, lemon juice, honey and water in a small bowl and whisk well. Add in extra water, 1 teaspoon at a time, if you like a thinner dressing.

  4. Divide baby spinach into serving bowls, top with steamed vegies, sauerkraut, chickpeas, egg, pepitas and nori. Drizzle with dressing to serve.