1 pkg. (340 g) Green Giant* frozen Cauliflower Medley Riced Veggies
1 pkg. (340 g) Green Giant* frozen Veggie Spirals Butternut Squash
2 cups (470 ml) arugula
2 cups (470 ml) low sodium vegetable broth
1 tbsp. (15 ml) fresh ginger, roughly chopped
1 tbsp. (15 ml) Turmeric
4 lg. eggs, soft or hard boiled, halved
1 avocado, sliced
1 tbsp. (15 ml) sunflower seeds
2 tsp. (10 ml) flax seeds
2 tbsp. (30 ml) pumpkin seeds, salted and dry roasted
½ cup (120 ml) hemp seeds
½ cup (120 ml) water
2 tbsp. (30 ml) apple cider vinegar
2 tbsp. (30 ml) fresh lemon juice
2 tbsp. (30 ml) fresh chives, plus extra for garnish
½ cup (120 ml) fresh basil, plus extra for garnish
¼ cup (60 ml) fresh parsley, plus extra for garnish
Salt and pepper to taste
Using an emersion blender, cream together hemp seeds, water, vinegar, lemon juice, chives, basil, basil and parsley. Season dressing with salt and pepper.
In a medium sauté pan, cook medley riced veggies according to package instructions.
In a small pot, bring vegetable broth, turmeric and ginger to a boil. Cook spiral squash for 3 minutes. Remove ginger chunks and strain.
In a large bowl, toss arugula with half of the dressing. Divide cooked cauliflower rice, butternut spirals and arugula between four wide mouthed bowls. Top each bowl with avocado slices, halved eggs and seeds. Drizzle with remaining dressing.