by 
When I’ve been burning the candle at both ends I crave a big ‘ol bowl of this deliciousness. My Uplifting Broccoli and Pistachio Power Bowl is packed full of nourishing goodness. It’s the perfect balance between nature and nurture. Can’t believe I’ve been sitting on this one for so long!
I don’t know about you but sometimes I really do think I can do it all. Be everything to everyone whilst maintaining an interesting social life. That is until I fall in a heap at the end of the week with a sore throat and big black bags under my eyes!
This doesn’t happen every week, mind you. Mostly I’m content with my routine and maintain a good balance. But sometimes, I try to mix it up a little too much. You know what I mean?
That’s what happened recently. I woke up one Sunday morning with a sore throat and a strong desire to stay in bed – like, forever. Haha
It’s times like these my body wants broccoli. And brown rice. With chilli oil and soy sauce. Salty, earthy, green. Simply delicious. Then of course I’ve got to sprinkle some nuts on top for good measure. And before you know it there’s a scrumptious bowl of plant power right in front of me, ready to be greedily gobbled.
My Uplifting Broccoli and Pistachio Power Bowl is the ultimate comfort food, and really easy to make. But you don’t have to be in the throws of an existential crisis to whip this bad boy up. It’d be the perfect meat-free Monday dish or week night family dinner. Just leave out the chilli oil for the kiddies. Unless your kid’s like mine; he likes a little bowl of it on the side and dips the occasional bit of steamed broccoli in there. Makes him feel grown (and secretly makes me feel proud).
Uplifting Broccoli and Pistachio Power Bowl
Serves 2
2 cups cooked brown rice
1 cup frozen baby peas (thawed)
2 cups raw broccoli florets (washed and cut into bite-size pieces)
1/2 cup roasted and salted pistachio nuts (roughly chopped)
10-12 button mushrooms (wiped with a damp cloth and sliced)
a tbs olive oil
salt and pepper
1-2 tsp chilli oil (optional)
Method:
- Pre heat your oven to 200C (fan forced), and put a steaming pot filled with a little water on the stove
- Line an oven tray with baking paper. Put your sliced mushrooms onto the tray, making sure to space them out
- Drizzle some olive oil over the mushrooms followed by the salt and pepper
- Put your mushrooms into the oven and cook for around 15 minutes or until they are lovely and golden
- While your mushies are in the oven it’s time to get on with steaming your broccoli: When the water in the bottom of the steamer starts to boil, put your bite-size pieces of broccoli into the steaming compartment and clamp the lid on. Leave to steam for around 3-4 minutes. The broccoli will turn a lovely deep green colour but still have a crunch to it. Don’t over cook your brocs! 😉
- When all your components are ready it’s time to plate up. Evenly divide the rice among your two bowls, then comes the steamed broccoli to one side, the peas next to them, and your roasted mushrooms in the middle. Top the whole thing off with your roughly chopped pistachios and chilli oil.
