Best Veggie Bowl (Low Fibre)

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Serves two, approximately 4-5 grams of fibre per serve
Looks great on a brightly coloured or bamboo flat wide bowl
*Vegan and vegetarian friendly
  • 100 grams white basmati rice
  • 6-8 green beans
  • ½ cup of diced roasted red pepper peeled
  • ¼ ripe avocado sliced lengthways
  • ½ cup of very finely sliced Lebanese cucumber
  • 6 stems of tinned asparagus
  • 1 tin of tuna slices (VG and vegetarian swap with thin slices of flavoured tofu)
  • ½ cup of roasted peeled pumpkin chunks
  • ½ lemon cut into quarters
  • 2 teaspoons of pickled ginger
Dressing Ingredients
  • ½ cup of freshly squeezed orange juice
  • 4 tablespoons of sesame oil
  • Pinch of salt and pepper to taste
  1. Cook rice and drain
  2. Blanche green beans
  3. Grill red pepper and remove skin and dice
  4. Thinly slice avocado lengthways
  5. Slice cucumber thinly
  6. Drain 6 stems of asparagus
  7. Drain tuna slices of oil
  8. Boil pumpkin chunks until tender but firm enough to place on a place
Decoration Method
  1. Place the red pepper in a mound in the middle of both plates/bowls
  2. 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 Method
  1. Shake OJ and sesame oil vigorously add salt and pepper to taste
  2. Pour dressing over the bowl and place pickle ginger slices on green beans and lemon slice on the avocado for a colour contrast