Best Veggie Bowl (138 )
Ingredients
Ingredients
100 grams white basmati rice |
6 green beans |
1/2 cup diced, roasted red pepper (peeled) |
1/4 ripe avocado (sliced lengthways) |
1/2 cup Lebanese cucumber (very finely sliced) |
6 stems tinned asparagus |
1 tin tuna slices (VG and vegetarian swap with thin slices of flavoured tofu) |
1/2 cup pumpkin chunks (peeled and roasted) |
1/2 lemon (cut into quarters) |
2 teaspoons pickled ginger |
Dressing: |
1/2 cup freshly squeezed orange juice |
4 tablespoons sesame oil |
pinch of salt and pepper to taste |
Best Veggie Bowl Directions
Cook rice and drain
Blanche green beans
Grill red pepper and remove skin and dice
Thinly slice avocado lengthways
Slice cucumber thinly
Drain 6 stems of asparagus
Drain tuna slices of oil
Boil pumpkin chunks until tender but firm enough to place on a place
Decoration:
Place the red pepper in a mound in the middle of both plates/bowls
Arrange the other ingredients from middle to outer edge in a clocklike arrangement on both plates/bowls, spreading the ingredients out so there are no gaps at the edges of the bowl
Dressing:
Shake OJ and sesame oil vigorously add salt and pepper to taste
Pour dressing over the bowl and place pickle ginger slices on green beans and lemon slice on the avocado for a colour contrast
Recipe notes
Looks great on a brightly coloured or bamboo flat wide bowl
Nutrition facts
Per Serving
Fibers (g): | 5g |