What are the main ingredients in Avocado, Broccoli & Sesame Rice Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

What is the nutritional information of Avocado, Broccoli & Sesame Rice Salad?

Calories: 964, Carbs: 119 grams, Fat: grams, Protein: 28.4 grams, Sugar: 14.9 grams, Salt: 665 grams

How do I prepare Avocado, Broccoli & Sesame Rice Salad?

BOIL & DRAIN: Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to the boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain, if necessary, and toss through the rice seasoning. Cover. TOAST & SLICE: Place the sesame seeds in a pan, with a lid, over medium heat. Toast until starting to pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Halve the avocado and remove the pip. Peel off the avocado skin. Roughly slice and set aside. FRY THE ONIONS: Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Remove from the pan, season, and set aside. BROC & EDAMAME: Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes. Add a splash of water and toss through the edamame beans. Cover with the lid and simmer until al dente, 1-2 minutes. Remove from the heat, season, and set aside. MAYO DRIZZLE: Loosen the mayo with water in 5ml increments until drizzling consistency. PLATE & GARNISH: Bowl up the seasoned rice. Top with the fried onion, the fried broccoli & edamame, the avo slices, the diced cucumber, and the radish slices poke bowl-style. Drizzle over the wasabi mayo (to taste) and scatter over the toasted seeds. Garnish with the chopped coriander.

What should be prepared from my kitchen to make Avocado, Broccoli & Sesame Rice Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

Avocado, Broccoli & Sesame Rice Salad

From the buttery slices of avocado to the slightly charred broccoli, every bite is a delightful combination. Tossed with fragrant sesame seeds, diced cucumber, and peppery radish slices, this dish offers a refreshing & crunchy experience. The medley of vegetables is further enhanced by a drizzle of wasabi mayo, adding a touch of heat to this delightful bowl of goodness.

Avocado, Broccoli & Sesame Rice Salad

with vegan wasabi That Mayo

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Black Sesame Seeds
Broccoli Florets
Brown & Wild Rice
Cucumber
Edamame Beans
Fresh Coriander
Radish
Red Onion
Red Onions
Rice Seasoning
Wasabi Mayo

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)

Photo of Avocado, Broccoli & Sesame Rice Salad

Serves 1

BOIL & DRAIN
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to the boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain, if necessary, and toss through the rice seasoning. Cover.
TOAST & SLICE
Place the sesame seeds in a pan, with a lid, over medium heat. Toast until starting to pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Halve the avocado and set aside half for another meal. Peel off the avocado skin of the remaining half. Roughly slice and set aside.
FRY THE ONIONS
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Remove from the pan, season, and set aside.
BROC & EDAMAME
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes. Add a splash of water and toss through the edamame beans. Cover with the lid and simmer until al dente, 1-2 minutes. Remove from the heat, season, and set aside.
MAYO DRIZZLE
Loosen the mayo with water in 5ml increments until drizzling consistency.
PLATE & GARNISH
Bowl up the seasoned rice. Top with the fried onion, the fried broccoli & edamame, the avo slices, the diced cucumber, and the radish slices poke bowl-style. Drizzle over the wasabi mayo (to taste) and scatter over the toasted seeds. Garnish with the chopped coriander.

Brown & Wild Rice - 75ml
Rice Seasoning - 22,5ml
Black Sesame Seeds - 5ml
Avocado - 1
Red Onion - 1
Broccoli Florets - 200g
Edamame Beans - 50g
Wasabi Mayo - 42,5ml
Cucumber - 50g
Radish - 20g
Fresh Coriander - 4g

Download the Recipe

Serves 2

BOIL & DRAIN
Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to the boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain, if necessary, and toss through the rice seasoning. Cover.
TOAST & SLICE
Place the sesame seeds in a pan, with a lid, over medium heat. Toast until starting to pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Halve the avocado and remove the pip. Peel off the avocado skin. Roughly slice and set aside.
FRY THE ONIONS
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Remove from the pan, season, and set aside.
BROC & EDAMAME
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes. Add a splash of water and toss through the edamame beans. Cover with the lid and simmer until al dente, 1-2 minutes. Remove from the heat, season, and set aside.
MAYO DRIZZLE
Loosen the mayo with water in 5ml increments until drizzling consistency.
PLATE & GARNISH
Bowl up the seasoned rice. Top with the fried onion, the fried broccoli & edamame, the avo slices, the diced cucumber, and the radish slices poke bowl-style. Drizzle over the wasabi mayo (to taste) and scatter over the toasted seeds. Garnish with the chopped coriander.

Brown & Wild Rice - 150ml
Rice Seasoning - 45ml
Black Sesame Seeds - 10ml
Avocado - 1
Red Onion - 1
Broccoli Florets - 400g
Edamame Beans - 100g
Wasabi Mayo - 85ml
Cucumber - 100g
Radish - 40g
Fresh Coriander - 8g

Download the Recipe

Serves 3

BOIL & DRAIN
Place the rinsed rice in a pot with 700ml of salted water. Cover with a lid and bring to the boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain, if necessary, and toss through the rice seasoning. Cover.
TOAST & SLICE
Place the sesame seeds in a pan, with a lid, over medium heat. Toast until starting to pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Halve the avocados and set aside one of the halves for another meal. Peel off the avocado skin of the remaining halves. Roughly slice and set aside.
FRY THE ONIONS
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Remove from the pan, season, and set aside.
BROC & EDAMAME
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 6-7 minutes. Add a splash of water and toss through the edamame beans. Cover with the lid and simmer until al dente, 1-2 minutes. Remove from the heat, season, and set aside.
MAYO DRIZZLE
Loosen the mayo with water in 5ml increments until drizzling consistency.
PLATE & GARNISH
Bowl up the seasoned rice. Top with the fried onion, the fried broccoli & edamame, the avo slices, the diced cucumber, and the radish slices poke bowl-style. Drizzle over the wasabi mayo (to taste) and scatter over the toasted seeds. Garnish with the chopped coriander.

Brown & Wild Rice - 225ml
Rice Seasoning - 67,5ml
Black Sesame Seeds - 15ml
Avocados - 2
Red Onions - 2
Broccoli Florets - 600g
Edamame Beans - 150g
Wasabi Mayo - 127,5ml
Cucumber - 150g
Radish - 60g
Fresh Coriander - 12g

Download the Recipe

Serves 4

BOIL & DRAIN
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to the boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain, if necessary, and toss through the rice seasoning. Cover.
TOAST & SLICE
Place the sesame seeds in a pan, with a lid, over medium heat. Toast until starting to pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Halve the avocados and remove the pips. Peel off the avocado skin. Roughly slice and set aside.
FRY THE ONIONS
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Remove from the pan, season, and set aside.
BROC & EDAMAME
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 6-7 minutes. Add a splash of water and toss through the edamame beans. Cover with the lid and simmer until al dente, 1-2 minutes. Remove from the heat, season, and set aside.
MAYO DRIZZLE
Loosen the mayo with water in 5ml increments until drizzling consistency.
PLATE & GARNISH
Bowl up the seasoned rice. Top with the fried onion, the fried broccoli & edamame, the avo slices, the diced cucumber, and the radish slices poke bowl-style. Drizzle over the wasabi mayo (to taste) and scatter over the toasted seeds. Garnish with the chopped coriander.