Spring Goddess Bowls
with Brown Rice & Ranch Dressing
This healthy lunch is deceptively delicious: it’s simple, refreshing, and chock-full of protein and fiber. Creamy vegan ranch dressing and crunchy pumpkin seeds take a humble bowl of brown rice and broccoli to the next level.
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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 pumpkin seeds
- 1/4 cup vegan ranch dressing
- 1 lemon, cut into wedges
- Salt*
- Pepper*
- *Not included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
Bring 2 cups water and a pinch of salt to a boil in small saucepan. Add broccoli, cover, and cook until crisp-tender, 2 to 3 minutes. Drain broccoli and season with salt and pepper. Make small tear at top of rice bag and microwave for 1 minute. (TIP: If you don’t have a microwave, add rice and 1 tbsp water to 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 pumpkin seeds and serve with ranch dressing and lemon wedges.
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