eCook Meal
Avocado, Broccoli & Sesame Rice Salad
with vegan wasabi That Mayo
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R268.09
for 4 servings · R67.02 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
-
Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
-
Broccoli Florets needs 800 gBroccoli Florets 300 g 300 g at R36.99 · 2.7× packsR98.64
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
-
Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
-
Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Brown & Wild Rice
- Wasabi Mayo
- Rice Seasoning
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Avocado, Broccoli & Sesame Rice Salad?
The preparation time for Avocado, Broccoli & Sesame Rice Salad with vegan wasabi That Mayo is between 20 and 40 minutes.
What is the total time required to make Avocado, Broccoli & Sesame Rice Salad with vegan wasabi That Mayo?
The total time required to make Avocado, Broccoli & Sesame Rice Salad with vegan wasabi That Mayo is between 35 and 55 minutes.
How many servings does Avocado, Broccoli & Sesame Rice Salad provide?
4 servings
What are the main ingredients in Avocado, Broccoli & Sesame Rice Salad?
Avocado, Black Sesame Seeds, Broccoli Florets, Brown & Wild Rice, Cucumber, Edamame Beans, Fresh Coriander, Radish, Red Onion, Rice Seasoning, Wasabi Mayo
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?
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. 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. 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. 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. MAYO DRIZZLE: Loosen the mayo with water in 5ml increments until drizzling consistency. 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.
What should be prepared from my kitchen to make Avocado, Broccoli & Sesame Rice Salad?
Avocado, Black Sesame Seeds, Broccoli Florets, Brown & Wild Rice, Cucumber, Edamame Beans, Fresh Coriander, Radish, Red Onion, Rice Seasoning, Wasabi Mayo
How many calories does Avocado, Broccoli & Sesame Rice Salad have?
964 calories
How much fat content does Avocado, Broccoli & Sesame Rice Salad have?
grams