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RICE BOWL & GREENS

Posted 23-07-2016

I love RICE bowls! LOVE LOVE LOVE THEM! Warming, hearty, filling and delicious.
This is one of my favourite versions. It can be daunting because it may seem that it has too many components.
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Ingredients

Base

Wholegrain basmati rice

Veggies

1/4 red cabbage

1 tbs. of maple syrup

Salt & pepper

1/4 red onion

Olive oil

1 bunch of kale

2 tbs. of tamari

1 bunch asparagus

1/2 courgette

2 cloves of chopped garlic

Tomato Salsa

1 tomato

1/2 red onion

1 bunch of coriander

Salt & pepper

1 grated garlic clove

Olive oil

Basil Mayo

1 cup (120 grams) of cashews (pre soaked for at least 4-6 hours)

1/2 cup (120 grams) of water or as much needed to get the mix going

Handful of basil

1/2 clove of garlic

Pinch of salt (Himalayan)

Pinch of black pepper

Method

So this dish has several sequences. Start of by pre-cooking your basmati rice and setting aside ready to go.

Use a plate to put all your different veggies on as you cook them.

Chop all the veggies before hand ready to go.

In a hot pan start with your red cabbage ingredients and fry off until the cabbage is hot and caramelised. Set aside and start with next veg - no need to wash pan in-between.

Kale- fry off add your tamari - set aside

Asparagus and cougette - fry off with garlic until crispy caramalised - set aside.

Chop your salsa ingredients give it a good mix and set aside.

Prep basil mayo or get your pre-prepped one from the fridge.

In a bowl put a nice base of basmati rice and start arranging your veggie toppings & salsa.

Put a good glug of basil mayo in the middle topped off with poppy seeds or any other seeds for that matter.

WOW you did it.

ENJOY!

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