Grounding Bikini Bowl

SERVES 2:

INGREDIENTS:
FOR THE BASE:

1 Cup of Brown rice & quinoa (Cooked)

FOR THE TOPPINGS:

400g Tinned Chickpeas, (drained & rinsed)

1 Small Sweet Potato, (scrubbed, cubed)

2 tsp. Chilli Powder

3 TBLS of Coconut Oil

 

2 Cups of Green Beans, (ends removed)

1 Bunch of Broccolini, (Stems, trimmed)

1 – 2 TBLS of Butter or Olive Oil, (for cooking)

 

½ Bunch of Russian or Curly Kale (shredded, stems removed)

¼ Cup of Almonds, (Roughly chopped)

FOR THE DRESSING:

1 Garlic Clove, (crushed)

3 TBLS of Olive Oil

1 TBLS Lemon Juice

1 tsp. of Dijon Mustard

1 Sprig of fresh thyme (use 1 tsp. of dried if you haven’t got fresh)

Salt & Pepper (to taste)

 

METHOD:

  1. Prepare rice & quinoa as per packet instructions.

  2. Preheat the oven to 200°C. In a mixing bowl, coat the sweet potato, and chickpeas in chilli powder and coconut oil. Bake in the oven for around 30 – 40 minutes (or until sweet potato is soft).

  3. Whisk together the dressing and set aside.

  4. Heat butter in a large nonstick frying pan over a medium-high heat. Once butter has melted throw in the beans and broccolini and fry for about 5 minutes, add in the almonds and continue to cook for another 2 minutes. Add half of the dressing to the pan and shake around the pan.

  5. Mix the rest of the dressing through the prepared rice, season with salt & pepper.

  6. Spoon the rice into bowls, and top with the pan-fried greens, almonds, sweet potato and chickpeas.

DINNER RECIPES, GLUTEN FREE, PESCATARIAN, VEGAN, VEGETARIANRhian Hunter