Veggie Power Bowl

By author photo Karen Stafford

vegetarian

Serves: 1

Prep time: 1o minutes


Ingredients:

  • Jenny Craig Pumpkin Fetta and Rice Salad, thawed in the fridge overnight
  • 1 cup kale
  • 1 cup broccoli, chopped
  • 1 tbsp sauerkraut
  • 1 tbsp unsweetened pickles, chopped

For the yoghurt dressing:


  • 1/3 cup plain fat free yoghurt
  • 1/2 clove garlic, crushed
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley

Method:

  1. Prepare the yoghurt dressing by combining yoghurt, garlic, lemon juice and parsley in a small food processor and process until combined. Set aside in the fridge while you prepare the remaining ingredients.

  2. Place the kale and broccoli in a microwave safe bowl with a splash of water and lightly steam in the microwave for 2 minutes.

  3. Assemble by placing the thawed Jenny Craig Pumpkin Fetta and Rice Salad into a bowl and top with cooked kale, broccoli, sauerkraut and pickles. Drizzle with the yoghurt dressing when ready to serve.

Dietitian Tip:

Sauerkraut is a type of fermented cabbage that can be found in the canned vegetable or fridge section of the supermarket.


Enjoy!

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