BOWL-ICIOUS!

BUDDHA BOWL OF rice, SWEET POTATO, CHICKPEAS SAUCE
You will feel nothing however100 percent healthy and smartonceingestion this satisfying Buddha Bowl. variouscolor and texture makea contented feeling dish!

SERVES 2

Preparation time: thirty five minutes

Cooking time: thirty five minutes

■ one mug of ricesoft-bo to packet directions
■ onegiant sweet potato, washed and withdraw rounds
■ ½ tin of chickpeas, drained
■ one pak choi, sliced and steamed
■ onetiny beetroot, spiralised or grated
■ oneSpanish onion, sliced
■ ¼ cucumber, sliced
■ ½ tsp of chilly flakes
■ one tsp of paprika
■ one tsp of cumin seeds
■ one tbsp of vegetable oil
FOR THE SAUCE:
■ two tbsp of spread
■ one thumb piece of ginger, grated
■ oneail, minced
■ two tsp of American aloesirup
■ two tbsp of boiling water

1. Pre-heat kitchen appliance to 200C/180C fan/gas vi and line a baking sheet with baking paper.

2. Place the sweet potato, chickpeas and onion on to the baking sheet and drizzle with oil and sprinkle over the spices, stirring them in order that theyar all coated.

3. Bake for 20-25 minutes till the sweet potato is soft and golden.

4. Meanwhile, create the sauce by intermixture all the ingredients along. Season with salt if needed.

5. In 2giant bowls, spoon within thesoft-bo rice and steamed pak choi. organize the sweet potato, onion and chickpeas on high. Finally, add the cucumber and beetroot, then pour over the sauce and serve now.

KALE & SWEET POTATO RICE BOWL WITH SATAY SAUCE SEEDS

Crunchy kale and tender sweet potato ar delicious once coated in sweet peanut satay sauce. A serving of cooling cucumber keeps the dish lightweight and contemporary.

SERVES 2

Preparation time: half-hour

Cooking time: twenty five minutes

■ one mug of ricesoft-bo to packet directions
■ one sweet potato, washed and sliced
■ onegiant beetroot, sliced into rounds
■ two handfuls kale, steamed
■ one thumb piece of ginger, sliced
■ one tbsp of herbaceous plant seeds
■ ¼ cucumber
FOR THE SATAY SAUCE
■ 125g/4 ½ oz of dry roast peanuts
■ 80ml (3fl oz) of water
■ one to two cloves of garlic, minced
■ ½ tsp of dark condiment
■ two tsp of vegetable oil
■ two tsp of sugar
■ one to two tbsp of fish sauce
■ ½ tsp of juice
■ ½ tsp of chilly flakes
■ 80ml (3fl oz) of coconut milk

1. Pre heat kitchen appliance to 200C/180C fan/ gas vi and line a baking sheet with baking paper.

2. Place the sweet potato and beetroot thereon and sprinkle with the ginger. Bake for 20-25 minutes, till the beetroot is tender.

3. Meanwhile, place all the sauce ingredients in an exceedinglykitchen appliance and mixtillsleek. Set aside.

4. In 2giant bowls, spoon within thesoft-bo rice. organize the sweet potato, beetroot and kale. high with the cucumber, sauce and seeds. Serve now.
SUGAR SNAP NOODLE BOWL WITH WATER CHESTNUTS preserved CUCUMBER

SERVE 2

A light dish of vibrant veg in an exceedingly delicious dish sauce served with fastpreserved cucumber.

Preparation time: quarter-hour

Cooking time: ten minutes

¦ 250g/8¾oz of pack dried medium egg noodles

■ 3½ tbsp of dish sauce
■ two tbsp of vegetable oil, divided
■ one tbsp of condiment
■ one thumb piece of turmeric, grated
■ one carrot or tiny sweet potato, thinly sliced
■ one tin of water chestnuts, drained
■ onetinyfew kale, chopped
■ 85g/3oz sugar snap peas
■ onegiant red chilly, finely sliced
■ three spring onions, finely sliced
■ one tsp of herbaceous plant seeds
FOR THE CUCUMBER:
■ ½ cucumber, in the altogether into ribbons
■ four tbsp of wine vinegar
■ one tsp of sugar
■ one tsp of salt

1. Place the cucumber ingredients into alittle bowl, and let it sit for 10-15 minutes.

2. Cook the noodles to pack directions. Drain well, then add[*fr1] the vegetable oil and one tbsp of condiment. Set aside.

3. Heat an outsizedpan over a high heat till hot and nearly smoking, pour within theremainder of the vegetable oiland also the turmeric, carrot/sweet potato, kale, red chilli, spring onions, chestnuts and sugar snap peas. Add within thedish sauce and cook at high heat for 2-4 minutes till slightly tender however still crisp.

4. To serve, divide the noodles between the bowls and high with the veg. Garnish with furtherchilly, spring onions and herbaceous plant seeds and high with the cucumber.



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