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Super salad bowl

Portions:2
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Ingredients

  • 100 g basmati rice
  • 100 ml coconut milk
  • 100 ml vegetable stock
  • ½ can 425 ml each corn
  • ½ can 425 ml each kidney beans
  • ½ large ripe mango
  • 1 ripe avocado
  • ½ tbsp lemon juice
  • ½ bunch of flat-leaf parsley
  • 300 g banana
  • 1 tablespoon sugar
  • 20 g butter
  • ½ clove of garlic
  • 150 g whole milk yogurt
  • Salt pepper

Instructions

  • Bring the coconut milk, broth and ½ teaspoon salt to the boil, add the rice, bring to the boil and cover and let soak over a low flame for 10–12 minutes.
  • Rinse and drain the corn and kidney beans.
  • Dice the mango, cut the avocado into wedges, drizzle with lemon juice and sprinkle with pepper.
  • Peel the bananas and cut into thick slices.
  • Caramelize the sugar in a pan, add 10 g butter, then fry the bananas in the caramel for 1–2 minutes while turning.
  • Peel garlic and chop finely.
  • Chop the parsley and stir into the yogurt with half of the garlic, season with salt.
  • Heat 10 g butter in a pan and sauté the rest of the garlic.
  • Add rice, beans and corn to the pan, fry while turning and season with salt and pepper.
  • Arrange the avocado, mango, bananas, yoghurt and parsley leaves on top.
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Course Bowls / Salad
Diets Vegetarian