Rainbow Bowl

Peel and chop roughlythe garlic.

Wash the chili, cut in half, core and chopfinely.

Pureefinely the chili, garlic, sugar, lime juice, fish sauce and oil.

Wash sweet potatoes and peppers, peel and finely dice if necessary.

Peel the mango, cut the pulp from the stone in slices.

Clean and wash the pointed cabbage, cut in half and cut into strips.

Rinse and drain kidney beans.

Put the quinoa in a colander, rinse and drain.

Cook the quinoa according to the instructions on the packet.

Heat 2 tablespoons of oil in a pan, fry the sweet potatoes for 6–8 minutes, turning and season with salt and pepper.

Blanch the pointed cabbage in boiling salted water.

Fluff the quinoa with a fork.

Arrange all prepared ingredients with coconut chips in bowls.