Charred Veggie Avocado Rice Bowl

Instructions

1. Cook the Rice

   3 min hands-on20 min waiting

   • Prepare the rice according to the package instructions.
   • Spread it out on a large tray to cool completely.

2. Boil the Eggs

   3 min hands-on6 min waiting

   • Place the eggs in boiling water and cook for 6 minutes.
   • Transfer the eggs to ice water, peel, and set aside.

3. Prepare the Vegetables

   3 min hands-on

   • Slice the fennel into wedges and trim the asparagus.
   • Toss with olive oil, salt, and black pepper.

4. Make the Avocado Dressing

   3 min hands-on

   • Blend avocado, half the cilantro leaves, cilantro stalks, Greek yogurt, lime juice, olive oil, and water until smooth.
   • Season with salt and cayenne pepper.

5. Char the Vegetables

   2 min hands-on6 min waiting

   • Heat a griddle pan until smoking hot.
   • Cook the fennel and asparagus for 6–8 minutes until charred.

6. Prepare the Toppings

   2 min hands-on

   • Thinly slice the red chili.
   • Roughly chop the almonds.

7. Assemble the Bowl

   2 min hands-on

   • Combine the cooled rice, half of the charred vegetables, and avocado dressing in a bowl.
   • Toss until evenly coated.

8. Plate the Dish

   3 min hands-on

   • Divide the rice mixture between bowls.
   • Top with remaining vegetables, halved eggs, sliced chili, chopped almonds, and cilantro leaves.
   • Drizzle with remaining avocado dressing.
   • Cooking tips:
   • For perfectly charred vegetables, avoid overcrowding the griddle pan.
   • Use room-temperature eggs for easier peeling after boiling.
   • To intensify the citrusy zing, zest the lime before juicing it and add the zest to the avocado dressing.
   • Toast the almonds lightly in a dry pan for an extra layer of flavor.