Green Goddess Bowl

This bowl justified the name Goddess.

Ingredients

Ingredients
Servings:
g
Broccoli Rabe
g
Peas
g
Snap Peas
g
Shrimps
g
Quinoa
tbsp
Lemon Juice
tsp
Lemon Zest
tbsp
Sesame Oil
tsp
Sweet Smoked Paprika Powder
tsp
Garlic Powder
Pickled Cucumber
Cucumber
tbsp
Granulated Sugar
tsp
Kosher Salt
tbsp
Rice Vinegar
tsp
Sesame Oil
Tahini Avocado Cream
Avocado
tbsp
Lime Juice
tbsp
Tahini Paste
Salt & Pepper to taste
Calories
per serving
647
Carbs
43
Protein
35
Fat
33

Instructions

Preparing In The Kitchen
  1. First, if using frozen shrimps, defrost them and pat dry with paper towels. Place them in the bowl, then add paprika and garlic powder, season with salt and pepper and add 2 tablespoons of sesame oil. Mix it all well and leave it in the fridge to marinate till you are ready to cook them.
  2. For the cucumber, slice it thin and place it in the bowl, add sugar, salt, vinegar and sesame oil. Mix everything till evenly coated. Set aside and let it rest for minimum 1 hour. Stir occasionally.
  3. To make avocado tahini cream, place all the ingredients in the food processor and blend until smooth. Season with salt and pepper.
  4. For the veggies, place the bigger pan over medium heat, add 2 tablespoons of sesame oil. Once hot, add veggies, lower the heat and cook the veggies until soften but still a bit crunchy. In the end season with salt and pepper and mix in lemon juice and zest. Cook for another 1-2 minutes.
  5. In the meantime, boil quinoa as per package instructions.
  6. In the end to prepare the shrimps, in the same pan where you prepared veggies, heat it up again and add shrimps. Cook for about 4 minutes, until cooked through and golden brown.
  7. To prepare the bowl, nicely spread all of the prepared ingredients, feel free to add some green salad on the bottom of the bowl. In the end spoon avocado tahini cream and drizzle over with some tahini.

Preparing In The Kitchen
  1. First, if using frozen shrimps, defrost them and pat dry with paper towels. Place them in the bowl, then add paprika and garlic powder, season with salt and pepper and add 2 tablespoons of sesame oil. Mix it all well and leave it in the fridge to marinate till you are ready to cook them.
  2. For the cucumber, slice it thin and place it in the bowl, add sugar, salt, vinegar and sesame oil. Mix everything till evenly coated. Set aside and let it rest for minimum 1 hour. Stir occasionally.
  3. To make avocado tahini cream, place all the ingredients in the food processor and blend until smooth. Season with salt and pepper.
  4. For the veggies, place the bigger pan over medium heat, add 2 tablespoons of sesame oil. Once hot, add veggies, lower the heat and cook the veggies until soften but still a bit crunchy. In the end season with salt and pepper and mix in lemon juice and zest. Cook for another 1-2 minutes.
  5. In the meantime, boil quinoa as per package instructions.
  6. In the end to prepare the shrimps, in the same pan where you prepared veggies, heat it up again and add shrimps. Cook for about 4 minutes, until cooked through and golden brown.
  7. To prepare the bowl, nicely spread all of the prepared ingredients, feel free to add some green salad on the bottom of the bowl. In the end spoon avocado tahini cream and drizzle over with some tahini.

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