Broccoli and apricot rice bowl

Optimum iron levels are essential for optimum performance. This tasty vegan broccoli and apricot rice bowl is simply bursting with iron-rich ingredients. And by adding fresh lemon juice, which is naturally high in Vitamin C, the bioavailability of the non-heme iron in the brown rice, apricots, cashews and broccoli is boosted by a magnificent 5 times. Giving your body the ideal opportunity to replenish any depleted stores of iron. Enjoy!

Serves 2                      
Prep: 5 mins                  Cook: 30 mins

Ingredients (please use organic where possible):

75 grams Brown Basmati Rice
200 gram Tenderstem Broccoli
75 gram Cashew Nuts
100 gram dried apricots, sliced
Small bunch of Mint, leaves picked
½ small Chili, deseeded and thinly sliced
3 Spring Onions, sliced on the diagonal
1 tablespoons Olive Oil
For the dressing:
2 tablespoons Olive Oil
Juice of ½ Lemon
1 garlic clove, peeled and minced
Salt and Pepper


  1. Preheat the oven to 180C. Cook the brown basmati rice according to packet instruction.
  2. Place the cashew nuts in a small roasting tray and roast for 6-8 minutes, until lightly golden. Place the broccoli in another roasting tray. Season with salt and pepper and 1 tablespoon of olive oil. Roast for ca. 10 minutes until cooked and the florets are slightly crispy
  3. In the meantime, make the dressing. Add all the ingredients together and whisk well until the dressing thickens.
  4. To assemble the rice bowl, lace all the ingredients together in a serving bowl. Pour over the dressing and mix together.

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