I love the sound of the green bowls that my favourite cafe serves for lunch. And while their version is delicious, it’s way too complicated.

So here is my simple take on the green bowl. With just 2 green veg.

And the most delicious, creamy sauce. All finished with the crunch of roasted macadamias. I could eat this all day, every day.

You won’t even notice that it’s vegan. My Irishman didn’t .

If you don’t have broccolini (also called baby broccoli or sprouting broccoli) just substitute regular broc.

Oh and I know it might seem like your stick blender won’t be able to turn the macadamias into a creamy sauce. I was skeptical the first time I made this too. But it will get there. I promise!

Enough: for 2
Takes: 15 minutes
Net Carbs: 22g / serve
150g (5oz) macadamias, roasted (some for the sauce and some for crunch)
1 bunch broccolini (150g / 5oz)
1 large bunch kale, leaves torn
2 tablespoons soy sauce
3 tablespoons rice or white wine vinegar

1. Place ONLY 100g (3.5oz) of the macadamias in a tall heat-proof jug. Save the remaining macadamias for serving. Pour over 100g (3.5oz) boiling water and allow to stand while you cook the greens.

2. Bring 1cm (1/2in) salted water to the boil in a large saucepan. Meanwhile, slice broccolini into 1/3s. Add broccolini to the pot and reduce heat to medium high. Cover and set your timer for 3 minutes.

3. When the timer goes, add the kale leaves and return the lid. Simmer rapidly for 2 minutes or until the kale and broccolini are tender. Drain and allow to cool for a minute or so.

4. Return greens to the pan. Season with soy sauce and 2 tablespoons of the vinegar. Save the remaining vinegar for the sauce.

5. To finish the macadamia cream, add a little salt and the remaining 1 tablespoon vinegar. Puree with a stick blender or food processor until you have a creamy sauce. Stir in 2 tablespoons extra virgin olive oil. Taste sauce and season with more vinegar or salt if needed.

6. Pile the cooked greens into two bowls. Top with macadamia cream and serve with the extra macadamias scattered over.

Variations & Substitutions

keto / ultra low carb – replace broccoli with extra kale. Replace macadamia cream with mayonnaise.

nut-free – replace macadamia cream with mayonnaise or hummus or greek yoghurt. And add some raw veg for crunch.

more substantial (carb lovers) – toss in cooked pasta or cooked grains like brown rice or quinoa.

more substantial (low carb) – extra macadamias. Or toss in cooked chicken or salmon or serve with poached or fried eggs.

Low FODMAP – use broccoli florettes instead of broccolini stems.

different vegetables – add anything green! Green beans or asparagus can be added at the beginning. And any leafy greens will work as well as or instead of the kale. If using chard (silverbeet), slice the stems and simmer at the beginning. And add the leaves towards the end. Sliced brussels sprouts are surprisingly good. At my cafe they serve the greens with grated cauliflower rice tossed through. And you can toss in any roast or grilled veg you have lying around at the end.

higher protein – cooked chicken, cooked salmon, poached or fried eggs, chickpeas or lentils.

garlicky – sometimes I add a clove of garlic to the sauce before pureeing.

different nuts – great with almonds, hazelnuts or even walnuts.

Waste Avoidance Strategy

macadamias / soy sauce / rice or white wine vinegar – keep them in the pantry.

broccolini – will keep wrapped in a plastic bag in the fridge for 1-2 weeks. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).

kale – will keep in the fridge in a plastic bag uncooked for 1-2 weeks. Once cooked it will keep for a month or so in the fridge. Can be frozen both cooked or raw.

Prepare Ahead

Yes! Just cook as per the recipe but keep the sauce and macadamias separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm greens in a pan with a little oil.