Fresh Korean Buddha Bowl
| Serves: 2 | Course: Main | Categories: Vegetarian | Machine: Cooking machine | Total time (min.): 40 |
A vegetarian dish packed full of delicious, fresh vegetables.
Ingredients
- 150g brown basmati rice
- 100g frozen edamame beans
- 2 tbsp light soy sauce
- Juice 1 lime
- 1 tbsp toasted sesame oil
- 1 tsp black onion seeds
- ½ cucumber
- 100g radishes, trimmed
- 2 heads red chicory
- 2 ripe avocadoes
- 25g baby spinach leaves
- Coriander to garnish
Tools
- Slicing Blade
Method
- Cook the rice in boiling water for 20 minutes, add the edamame beans and cook for a further 2 minutes, drain.
- Meanwhile, using the bowl fitted with the blade, mix together the soy sauce, lime juice, oil and seeds and set aside.
- Using the slicing blade and direct serve lid, slice the cucumber, radishes, chicory and avocados into individual bowls.
- Divide the rice between 2 shallow bowls in the centre, arrange a pile of each of the sliced vegetables and the spinach leaves around the rice. Drizzle over the dressing and garnish with coriander leaves.