Rainbow Rice Bowl
I love to eat at least two of these veggie bowls a week for a booster. It’s a great way of using up any leftovers and your mandolin and grater are key to getting the vegetables wafer-thin. Stir a spoon of Smoked Pesto into the dressing and you are on to something seriously delicious.
Boring salads move aside and get ready for a flavour bomb for lunch!
SERVES 1
GF/VEGAN
80g cooked rice
1⁄2 an avocado, sliced
70g red cabbage, thinly sliced on a mandolin
1 tsp sesame seeds
Handful baby spinach
100g cooked broccoli
1 small carrot, grated
1/2 fennel, thinly sliced on the mandolin
1 radish, thinly sliced
For the white miso dressing
1 tsp white miso paste
3 tbsp lime juice
1 tbsp apple cider vinegar
1⁄2 tsp maple syrup
3 tbsp toasted sesame oil
1 tbsp water
A little salt
1 tbsp Smoked Pesto
In a small bowl, whisk all the ingredients for the dressing together and taste to check the seasoning.
Prep all the salad ingredients and tuck them neatly into a serving bowl. Pour the dressing over and serve.