Spring Veggie Rice Bowl

Brown rice with sweet spring peas, creamy avocado, and a bright lemon dressing — a simple, nourishing vegan spring bowl that comes together in 30 minutes.

Instructions

1. Cook the brown rice following packet instructions. Fluff and let cool to room temperature.
2. Cook the peas: Blanch in boiling salted water for 2 minutes. Drain and plunge into ice water to preserve their bright colour. Drain well.
3. Prep the avocado: Halve, stone, peel, and dice or slice. Toss immediately with a little lemon juice.
4. Make the dressing: Whisk together the lemon juice, a generous drizzle of olive oil, salt, pepper, and a small drizzle of honey or maple syrup.
5. Assemble: Divide the rice between two bowls. Top with the peas and avocado. Drizzle the lemon dressing over everything.
6. Add toppings such as toasted seeds, microgreens, radish slices, or a sprinkle of chilli flakes for extra flavour and texture.