Up Your Glow Protein Bowl


  • 1/2 cup uncooked brown rice
  • 2 eggs, free-range and cooked
  • ¼ head broccoli, cut into florets
  • 1 cup of spinach leaves
  • 1 cup of kale leaves
  • 1 red capsicum, thinly sliced
  • 1 avocado, thinly sliced
  • 3-4 spring onions, thinly sliced
  • 1 cup of fresh watercress
  • 1/2 cup of almonds, raw or slightly roasted



  • 2 TBSP of lemon juice
  • 4 TBSP of cold-pressed flaxseed or linseed oil (alternatively use cold-pressed olive oil)
  • 2-4 TBSP of apple cider vinegar
  • 1 tsp of Dijon mustard
  • 1 garlic, crushed
  • 1 TBSP of grated ginger
  • Good quality salt and black pepper to taste


  1. Cook your eggs and brown rice in water or vegetable broth according to directions.
  2. Cut broccoli into florets and steam for 2-3 minutes or until tender but still with bite.
  3. In the meantime, prepare your watercress, spinach and kale leaves and slice your capsicum, avocado, spring onions and cooked eggs.
  4. Then in a large bowl begin to assemble your salad; begin with placing spinach and kale leaves at the bottom, add your cooked rice, broccoli florets, capsicum, avocado, watercress and eggs.
  5. If you wish to roast your almonds, heat them briefly in a small saucepan over low to medium heat, tossing frequently. Be vigilant they burn quickly. Set aside.
  6. In a smaller bowl, whisk together all the ingredients for the dressing and then pour over your salad.
  7. Top with your unroasted or roasted nuts and enjoy!

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