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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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We love the tahini in this tasty vegetarian bowl that can be on the table in only fifteen minutes. It's dairy-free too!
1 Bring a large, deep frying pan of water to the boil over a high heat. Reduce heat to medium-low. Use a large spoon to create a whirlpool. Carefully add eggs to the centre of the whirlpool and poach for 3 minutes for a soft yolk. Remove eggs with a slotted spoon and drain on paper towel.
2 Meanwhile, in a large pot of boiling water, cook broccolini and beans for 2-3 minutes, until bright green and just tender. Drain.
3 In a small bowl, combine tahini, 1 tablespoon of the lime juice and 1 tablespoon hot water. Heat rice following packet instructions and transfer to a large bowl. Add tomatoes, basil and remaining lime juice and stir to combine.
4 Divide rice among 4 bowls. Top with vegetables and a poached egg. Serve drizzled with tahini dressing.
Make it gluten free: Check tahini is gluten free.
Make it low FODMAP: Use broccoli not broccolini. Limit avocado to 2 tablespoons per serve.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 459 cal
Kilojoules 1920 kJ
Total fat 22 g
Saturated fat 4 g
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