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Energy boost bowl
( SERVES 2 )

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Photo by Annabel Langbein Media

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If you don't have access to wakame, just tear or slice up a packet of nori snack seaweed. All seaweed is rich in iodine, calcium and magnesium and, with lots of umami, it delivers a real depth of flavour to the dressing.

For the salad

1 head	Broccoli, cut into small florets
1½ cups	Cooked millet, or brown rice
½ cup	Mung bean sprouts
2	Eggs, hard-boiled, peeled and chopped
½ cup	Almonds, tamari-roasted

For the seaweed dressing

¼ cup	Wakame seaweed
2 Tbsp	Orange juice, freshly squeezed
2 Tbsp	Fresh lime juice, freshly squeezed
1½ tsp	Miso
½ tsp	Fresh ginger, finely grated

Directions

To make dressing, cover wakame with boiling water and set aside for 5 minutes. Drain wakame and transfer to a large serving bowl or jar (or divide between two medium jars). Add orange and lime juice, miso and ginger and stir or shake to combine.
Cook broccoli in salted boiling water for 3 minutes, then drain, refresh under cold water and drain again well.
Layer in millet or brown rice, broccoli, bean sprouts and egg, top with almonds and screw on the lid or lids. To serve, toss gently or invert into one or two large bowls and toss gently.

More vegetarian bowls from Annabel

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Corn and quinoa bowl

For more clever and adaptable recipes see Annabel's new book, Essential Annabel Langbein (Annabel Langbein Media, $65), a beautiful compendium of more than 650 of her best-ever savoury recipes and cooking tips. Find out more at annabel-langbein.com or follow Annabel on Facebook or Instagram.