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Green Goodie Vegan Bowl

By Lucy Rose Clinic

January 13, 2022

Have you ever had a salad and been absolutely blown away by how GOOD it was?

I have many times – and I love the food trend of nutrition bowls. There is no end to inspiring and tasty recipes!

Today we have a lovely summer recipe that I know you will love!

Bon apatite!

Bowl Ingredients

  • 1 cup Dried chickpeas
  • Pinch of salt
  • 1 sm broccoli chopped into florets
  • 2 cups micro greens
  • 2 avocado ripe and thick sliced
  • 1 bunch asparagus cut off woody ends
  • 4 tblsp pepitas
  • 1 tsp garlic powder
  • olive oil for grilling

Tahini and Lime Green Dressing

  • 2 tblsp tahini
  • 2 tblsp extra-virgin olive oil
  • 1 avocado ripe
  • 1 lime Juice and zest
  • 1/2 bunch coriander finely chopped
  • salt and pepper


Prepare Dressing

  • Combine all the ingredients in a processor and blend to make a smooth dressing.
  • Add a little water if needed to thin it down.

Prepare Chickpeas

  • Place dried chickpeas in a bowl with about twice as much water covering it.
  • Add some salt, and leave to soak for 8 – 12 hours
  • Once soaked, drain and rinse well under running water.Add chickpeas to a large pot of water – enough to cover the chickpeas by about 3 inches.
  • Bring to the boil and hen reduce the heat to medium or medium-low, until the water simmers, then simmering in water for 1 to 2 hours with the lid on. Top up with boiling water from the kettle if needed.
  • When cooked, strain the peas and rinse again with water. They are now ready to use, or store in the fridge for later.

Prepare your vege

  • Heat a grill pan, then reduce to medium heat. If you don’t own a grill pan, use a fry pan.
  • Place the broccoli in a large bowl. Drizzle some olive oil over it and season with garlic powder, salt and pepper. Mix around to coat the florets.
  • Cook on the grill on medium heat, turning every couple of minutes to prevent burning. It will take about 10 minutes. Place aside on a plate when done.
  • Next season the asparagus and cook on the grill. Add the avocado about halfway through cooking the asparagus. When done, remove the pan from heat.

Assemble the bowl

  • In your serving bowl, place the broccoli pushed up against once quarter at 12 o’clock.
  • Next place your microgreens at 10 and 2 o’clock.
  • Place the seared avocado at 4 o’clock
  • Place the asparagus spears at 7 o’clock.
  • Place the chickpeas in the center in a well.
  • Put the pepitas in a gap – or sprinkle over the top.
  • Drizzle your dressing over the top and serve!


The soaking process breaks down many of the gas-inducing sugars in the beans, thereby making them easier to digest.

Time saver tips: You can use can chickpeas if time poor, however canned foods are the highest known source for BPA, a hormone-disrupting chemical, so we recommend avoiding canned goods where feasibly possible.

You can use steamed broccoli, or even leftovers from the night before – they won’t have the smoky taste of grilled though.


Calories: 649kcal Carbohydrates: 53g Protein: 22g Fat: 44g Saturated Fat: 6g Polyunsaturated Fat: 10g Monounsaturated Fat: 25g Trans Fat: 1g Sodium: 31mg Potassium: 1595mg Fiber: 23g Sugar: 9g Vitamin A: 1214IU Vitamin C: 31mg Calcium: 127mg Iron: 8mg

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