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Brown rice super bowl with macadamia za'atar

Brown rice super bowl with macadamia za’atar

This super bowl is super yummy and super good for you. Don’t hold back from throwing it all together for dinner and keeping the leftovers for lunch tomorrow. The macadamia za’atar will last if kept in an airtight container for 1-2 weeks so enjoy it as an addition to whatever else you can think of (avocado on toast with lime and macadamia za’atar is just a start).

INGREDIENTS

For the za’atar

1 cup macadamias

½ cup thyme leaves

½ cup oregano leaves

1 tablespoon sumac

2 teaspoons sea salt

For the super bowl 

8 small beets, washed, trimmed and halved

¼ medium sized Jap pumpkin, de-seeded, cut into 3cm chunks

4 small sweet potatoes, halved lengthways

1 bunch baby carrots, trimmed

1 tablespoon macadamia oil 

1 cup brown rice, soaked overnight, drained

3 teaspoons macadamia oil

2 teaspoons vegetable oil such as light olive oil

2 cloves garlic, crushed 

1 head broccoli, cut into florets, blanched

1 bunch silver beet, washed, stems removed

juice of half a lemon (or to taste)

1 bunch watercress, trimmed

2 avocadoes, halved, peeled and sliced

juice of half a lime (or to taste)

16 macadamias, roasted

METHOD
To make the za’atar, preheat oven to 180°C. Place the macadamias, thyme and oregano leaves on a tray. Place in the oven and roast for 10 minutes, until macadamias are golden and leaves are crisp. Place in a small blender or mortar and pestle and add the sumac and salt. Pulse until a fine texture is achieved (do not over process as the mixture will stick together). Allow to cool before storing in an airtight container.

To make the super bowl, preheat oven to 180°C. Place the beets, pumpkin, sweet potatoes and carrots on a baking tray and drizzle with macadamia oil. Roast for 30 minutes, until golden and tender. Remove from oven and set aside.

Cook the brown rice in a large pot of boiling water until tender and drain. Set aside.

Heat 2 teaspoons of macadamia oil and the vegetable oil in a wok and add the garlic, broccoli and silver beet and stir-fry until silver beet has completely wilted and broccoli is tender. Season to taste with salt and pepper and a squeeze of lemon juice.

Dress the watercress with remaining 1 teaspoon of macadamia oil, lemon juice, salt and pepper.

Dress the sliced avocado with lime juice, salt and pepper.

Assemble the salad by arranging all the ingredients into individual bowls. Sprinkle generously with the za’atar and roasted macadamias and serve immediately.
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