Herby Broccoli Bowls
with Cilantro Crema
Brown rice—the perfect vehicle for this lean, green, gluten-free machine of a meal. Ready in just ten minutes, it’s loaded with broccoli, avocado, and pepitas. Foodies, start your engines—er, stoves.
Nutrition (per serving)
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INGREDIENTS
- 6 oz broccoli florets, chopped into bite-size pieces
- 8.8 oz precooked brown rice
- 1 avocado, halved, peeled and diced
- 0.25 oz dill, fronds minced
- 1/4 cup pepitas
- 2 oz cilantro crema
- 1 lemon, cut into wedges
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Bring 2 cups water and a pinch of salt to boil in small saucepan. Add broccoli, cover, and cook until crisp-tender, 2 to 3 minutes. Drain broccoli and season with a pinch of salt and pepper. Make small tear at top of rice bag and microwave for 90 seconds. (TIP: You can also combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
Divide rice between bowls and top with broccoli, avocado, and dill. Sprinkle with pepitas and serve with cilantro crema and lemon wedges.
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