Chinese Style Green Veggies

Have you ever tried roasted broccoli? If not,  you have to as soon as possible!


While roasting broccoli changes taste significantly and becomes crispy. I am sure that once you try it you fall in love with this vegetable and noone will anymore say that broccolis are bland, tasteless or too soft. They are just amazing as they are after turning off the oven! It is a perfect healthy idea for people who like to snack in the evenings. Roasted broccolis, avocado pesto, good film and the nice evening begins. They are easy to take to lunch box to school, work or even while travelling or as I did to combine with other green vegetables on the pan with some spices, sauce and seeds. Yummy!



This recipe reminds me Chinese style vegetables because of the tamari sauce and combination of veggies, being not overcooked but rather al dente. They go perfect together making a delicious and comfy meal.


This very quick and easy recipe is literally perfect for everyone and everyday. It will be great for lunch with some grains like buckwheat, rice or sorghum as well as light dinner. If you want to make it more nutritious you can add some plant proteins like chickpeas or diced tofu while blanching everything on the pan. For those who prefer savoury breakfasts this Chinese style green veggies can be also a god idea in combination with scrambled tofu or eggs (if you are not a vegan).


You definitely have to try it! Check my recipe out!

  • Broccoli
  • Green Beans
  • Spinach
  • Courgette
  • Sunflower Seeds
  • Plant Oil
  • Tamari Sauce (optionally soya sauce)
  • Salt & Nigella Seeds

Preheat the oven to 200 Celsius degrees, divide the broccoli into small pieces, put on the baking tray and bake for approximately 15 min, until you see bronze colour on the top and nice smell in the kitchen. Meanwhile chop green beans, I usually cut them into three smaller parts, place them in the pan with the boiling water covering them and cook. At the same time slice the courgette into half moons and then chop the roasted broccoli. Once the beans are medium soft and there is no more water add the rest of the vegetables, courgette, broccoli and spinach in the pan, pour a bit of plant oil and some tamari sauce (but be careful of its saltness). Add pinch of salt, nigella and sunflower seeds and squeeze lemon on top. Mix everything finely and cook it until the courgette become al dente, adding a bit of boiling water, to avoid sticking. That’s it! Chinese style veggies are ready to be eaten or you can keep them in the fridge enjoying your delicious melas for the next few days.


You can serve this green veggies with whichever grain you like but I highly recommend to combine them with buckwheat, white or red rice or sorghum. You can mix  everything on the pan or serve grains on the side of your veggies. If you want more proteins Add some diced tofu and make the dish even more Chinese haha. However if you are not a big fan of tofu and soya, maybe add some chickpeas!? They taste amazing steamed on the pan with tamari sauce and green veggies. Do not be afraid to vary on the ingredients and add different seeds, the sesame one, black or white will be perfect choice!


Enjoy You Meal!

Hope You Like This Recipe!


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