Best Veggie Bowl (139 )
Ingredients
Ingredients
| 1/2 cup cooked quinoa or brown rice |
| 6 green beans |
| 1 fresh corn cob |
| 50 grams raw red cabbage |
| 1/2 ripe avocado (sliced lengthways) |
| 1/2 cup diced red pepper |
| 1 tin tuna slices in oil ( VG and vegetarian swap with thin slices of flavoured tofu) |
| 1/2 lemon (cut into quarters) |
| 1 teaspoon sesame seeds |
| 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
Bowl:
Cook quinoa/rice and drain
Blanche green beans and fresh corn, strip corn from a whole cob
Thinly slice red cabbage
Thinly slice avocado lengthways
Dice red pepper
Drain tuna slices of oil
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
Sprinkle the bowls with sesame seeds
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. Bowls are trending now – deconstructed salads are fun and colourful.
Nutrition facts
Per Serving
| Fibers (g): | 9g |
