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Sick and tired of the same old lunch? Want some flavour but can’t be faffed spending ages cooking?

Well, this Super Easy Greens Bowl ticks all the boxes. And best of all, you can use whatever you have lurking in your fridge…feel free to substitute any of the ingredients below for options you prefer or have on hand.

It’s all about lots of flavour and texture – salty, spicy, fresh, crispy and silky. YUM!! A nice change from the old sandwich or egg on toast, and way cheaper than eating out every day. For more recipe ideas check out my Winter Warmer and Lovely Legumes ebooks available here for nourishing and tasty meal options too. Getting out of a cooking rut can be as simple as finding a couple of new recipes to tempt those tastebuds…plus adding in some different foods can help support a healthy gut biome which is great for our mood, immune system, inflammation and weight!

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Super Easy Greens Bowl – serves 1

1/2 cup cooked orzo, wild rice or quinoa (prepared as per packet directions)

1/2 cup blanched broccoli florets (add to pasta for last minute of cooking or cook in the microwave/stovetop for 1-2 minutes)

1/2 tablespoon avocado oil

1 garlic clove, finely sliced

3 mushrooms, finely sliced

1-2 tablespoons soy sauce

Toppings – I used sliced spring onion, coriander leaves, fried shallots and chilli crisp (recipe available here…it is VERY good!)

Optional – fish, chicken, egg, tofu or red meat to provide some extra protein so it’s more satisfying

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In a frypan, heat the oil over moderate heat and add the mushrooms and garlic, frying for a minute or so. Tip in the drained orzo/rice/quinoa, broccoli and the soy sauce and thoroughly mix through. Serve into a bowl and top with your preferred toppings. Done! Cook double so you’ve got lunch for tomorrow sorted too.

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Greens/veggies – I tend to always use broccoli as it’s such a nourishing and versatile veggie. Full of sulphur compounds, it supports the detoxification processes in your liver so definitely deserves a place in this bowl. I love mushrooms too…and if you slice them and put them out in the midday sun for an hour before cooking they make Vitamin D for you so that’s pretty awesome! But equally you could also add in whatever veggies you have on hand – shredded cabbage, frozen corn, sliced capsicum, bok choy, sliced celery etc would all be yum.

The Toppings help make the dish so don’t scrimp on these…I’ve also used peanuts or cashew nuts, bean sprouts, basil leaves, lime juice, sesame seeds and sriracha sauce before. Just pile them on!

And finally the Optional Protein is useful for helping to satisfy you and get you through the afternoon with stable blood glucose levels. If I don’t have anything on hand, I’ll often grab some Greek yoghurt with fruit and seeds OR some hummus and grainy crackers for afternoon tea instead.