Super Quick: 15 min_seafood_bowl_use EID: broccoli rijst
with broccoli rice, butter lettuce, and tomato
Labels:
Extra groente
•Caloriebewust
Allergenen :
Schaaldieren
•Mosterd
•Eieren
•Tarwe
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd15 minuten
oventijd15 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
100 gram
Broccolirijst
80 gram
Garnalen
(Bevat Schaaldieren)
30 gram
Whiskeysaus
(Bevat Mosterd, Eieren)
½ stuk(s)
Knoflookteen
1 stuk(s)
Little gem
1.5 tl
Paprikapoeder
¼ stuk(s)
Citroen
½ stuk(s)
Avocado
40 gram
Parelcouscous
(Bevat Tarwe Kan bevatten Eieren, Mosterd, Soja, Lupine)
2.5 gram
Verse bieslook
(Kan bevatten Selderij)
Zelf toevoegen
½ el
[Plantaardige] roomboter
1 tl
Grove mosterd
½ el
Water voor saus
1 el
[Plantaardige] mayonaise
naar smaak
Extra vierge olijfolie
1 tl
Wittewijnazijn
½ stuk(s)
Zoutarm groentebouillonblokje
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)2918 kJ
Energie (kcal)697 kcal
Vetten49.3 g
waarvan verzadigd9.5 g
Koolhydraten35.3 g
waarvan suikers5.3 g
Vezels11.7 g
Eiwitten22.8 g
Zout1.9 g
Benodigdheden
•Pan
•Kleine kom
•Koekenpan
•Saladekom
Instructies
1
- Boil plenty of water in a pot or saucepan, crumble in the stock cube, and cook the giant couscous for 12 - 14 minutes.
- Boil the broccoli rice along with the giant couscous during the last 2 - 3 minutes, then rinse, drain and set aside.
- Add extra virgin olive oil to taste and season with salt and pepper.
2
- Roughly chop the little gem. Cut the lemon into 6 wedges.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Crush or mince the garlic. Finely chop the chives.
- In a small bowl, combine the cocktail sauce with per person: 1/2 tbsp mayonnaise, 1/2 tbsp water, and 1/2 tsp ground paprika.
Did you know... avocado is rich in unsaturated fat, which is good for cholesterol levels and overall cardiovascular health.
3
- Melt a knob of butter in a frying pan over medium-high heat and fry the shrimp with the garlic and the rest of the paprika powder for 3 minutes until done.
- When the shrimp are done, deglaze the pan with the juice of 1 lemon wedge per person and season to taste with salt and pepper.
- In the meantime, make a dressing in a salad bowl with the rest of the mayonnaise, the white wine vinegar, and the mustard. Season to taste with salt and pepper.
- Shortly before serving, add the little gem to the salad bowl and toss to combine with the dressing.
4
- Serve the giant couscous and broccoli rice in bowls.
- Top with the little gem, avocado slices, and shrimp.
- Drizzle over the cocktail sauce.
- Garnish with the chives and the rest of the lemon wedges.
