Greens Bowl with Pesto Yoghurt Recipe

Ready for a nutritious greens hit? Look no further than this fibre-packed bowl. Not only are you hitting your daily veg requirements but you’ll also gain valuable sources of magnesium for energy and sleep, sulforaphane for blood glucose control, plant proteins for repair and plenty of flavour too.
Serves: 2
GF, V
Ingredients
Method
- 1 cup Brussels sprouts, trimmed & halved
- 2 cups broccoli florets
- 3 tbsp extra-virgin olive oil
- ½ × 400g tin chickpeas, rinsed & drained
- 2 cups mixed rocket & baby spinach
- ½ avocado
- 1 spring onion, white part only, finely sliced
- 1 tbsp almonds, roughly chopped & lightly toasted
- 1 cup frozen peas, blanched
- ½ cup sauerkraut
- 1 tbsp hemp seeds
- Lemon wedges, to serve
- Pesto Yoghurt
- 3 tbsp pesto
- 3 tbsp yoghurt
- 1 tbsp lemon juice
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