Spring bowl with a lime and sesame vinaigrette

Spring bowl with a lime and sesame vinaigrette

Total: 45 Min. | Active: 45 Min.
vegetarian, gluten-free
Nutritional value / people: 932 kcal
, Fat: 69 g
, Carbohydrate: 52 g
, Protein: 25 g

A portion of spring on your plate. Crisp and green with a splash of red. A treat for the eyes, the soul and the stomach, and packed with delicious ingredients that are good for us.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g Venere rice
salted water, boiling


2 eggs
water, boiling


1 tbsp olive oil
400 g thin green asparagus
½ tsp salt


2 limes *-*
4 tbsp white balsamic vinegar
1 dl sunflower oil
¾ dl sesame oil
2 tbsp maple syrup
a little herb salt
a little pepper


2 avocados, sliced lengthwise
200 g feta, cut into cubes
200 g edamame
1 bunch radish, sliced
100 g baby lettuce
10 g Micro greens (e.g. aromatic)
10 g beetroot shoots
a little pepper
a little sea salt
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How it's done


Cook the rice in boiling salted water for approx. 40 mins. until soft. Drain the rice and leave to cool.


Carefully lower the eggs into the boiling water, simmer over a low heat for approx. 8 mins. Remove, rinse in cold water and peel. Cut the eggs in half.


Heat the oil in a frying pan. Stir fry the asparagus for approx. 3 mins., season with salt.


Combine the lime juice with the balsamic, oil and maple syrup, then season.


Place the rice and asparagus in 4 bowls along with the avocados, feta, edamame beans, radish, lettuce, micro greens and sprouts, drizzle with the dressing, season.

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