Saffron asparagus, spinach and wild rice bowl

Saffron asparagus, spinach and wild rice bowl

Total: 25 Min. | Active: 25 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 491 kcal
, Fat: 21 g
, Carbohydrate: 59 g
, Protein: 14 g

Even though I'm more than happy to spend all day in the kitchen, there are some occasions when I need to speed things up. At these times, quick bowls such as this one are ideal. The basis for this dish is a wild rice mix that is ready in 20 minutes. To this you add peas and seasonal asparagus in a creamy sauce, seasoned with my favourite spice, saffron. Finish it off with a little spinach and there you have it – the perfect 20-minute fix!


2 people


The original recipe with guaranteed success is for 2 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


1 red onion, sliced
1 garlic clove, finely chopped
1tbsp olive oil
100g green asparagus, lower third peeled, cut into pieces approx. 1 cm long
1dl water
1sachet saffron (or several saffron threads)
100g peas (or frozen peas)
1tbsp white almond cream
salt and pepper to taste
100g leaf spinach
1tbsp olive oil
salt and pepper to taste

Rice & garnish

125g wild rice mix
salted water, boiling
1tbsp almonds, chopped
½ organic lemon, cut into wedges
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How it's done


Sauté the onion and garlic in oil for 3-4 mins. Add the asparagus, cook for approx. 2 mins., pour in the water, add the saffron, peas and almond butter, season, cover and simmer for approx. 10 mins. Sauté the spinach separately in the oil, season.

Rice & garnish

Cook the rice in salted water according to the packet instructions, drain. Serve with the vegetables, sprinkle with the chopped almonds and garnish with the lemon.


Peeling asparagus

Peeling asparagus

Cooking rice

Cooking rice

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