by popular

Spring bowl with rizzi bizzi rice, avocado, vegetables and seeds

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April 12, 2018

These cheerful colorful bowls represent an excellent choice for a complete meal, especially in the spring when it's good for all of us to please our body with a more natural, complete diet based on powerful vegetables, cereals, legumes, nuts and seeds. These meals are cooked quickly and easily, and each portion of the meal may be simply packed to take for all those occasions when you need tasty and healthy lunch outside your home. We have prepared them here as an inspiration in two different forms, and we let you continue to play with flavors, scents and colors that, in addition to enjoying the snack, surely bring good mood.

  • Prep: 20 mins
  • Cook: 25 mins
  • Yields: 1 plate


100g rice

50g baby peas

a few sprigs of thyme

150g finely sliced pepper

1 small onion

100g cooked chickpeas

half avocado

a mixture of baby lettuce: lamb's lettuce, rocket, chicory etc.

100g beetroot

3 baby carrots

1 baby cucumber

50g pumpkin seeds

a pinch of flax seeds

a pinch of black sesame

a pinch of turmeric

salt, pepper

2-3 tablespoons olive oil

3 tablespoons ajvar or optionally ajvar with tomato, ajvar with tomato and chili or ajvar with chili


Briefly fry fresh thyme in heated oil, add washed and drained rice, and stir until the grains of the rice become transparent. Add peas, salt and pepper and pour about 300 ml of water or vegetable broth. Once it boils, reduce heat, cover and allow the rice to cook and soak up all the liquid.

In hot oil stew finely chopped onion until translucent, add pepper, salt and pepper, chickpeas you already cooked and allow to stew for 5 to 10 minutes.

Cut the inside of the avocado half into cubes, sprinkle with some turmeric and toast briefly in a heated pan without oil. Clean and cut the remaining vegetables and season with a pinch of salt, pepper, olive oil, lemon juice and seeds.


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