Super Salad Bowl

Name: Super Salad Bowl
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Basmati rice; 200 ml Coconut milk; 200 ml Vegetable broth; 7-10 Tbsp Salt; 1 can (425 ml) Vegetable corn; 1 can (425 ml) kidney beans; 1 large, ripe mango (approx. 500 g); 2 ripe avocados (about 480 g); 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 1 collar flat leaf parsley; 2 Bananas (approx. 300 g); 2-3 TABLESPOONS Sugar; 40 g Butter or margarine; 1–2 Garlic cloves; 300 g Whole milk yoghurt; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Basmati rice
200 ml Coconut milk
200 ml Vegetable broth
7-10 Tbsp Salt
1 can (425 ml) Vegetable corn
1 can (425 ml) kidney beans
1 large, ripe mango (approx. 500 g)
2 ripe avocados (about 480 g)
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
1 collar flat leaf parsley
2 Bananas (approx. 300 g)
2-3 TABLESPOONS Sugar
40 g Butter or margarine
1–2 Garlic cloves
300 g Whole milk yoghurt
baking paper

Directions

1
Wash the rice in a sieve and drain. Bring coconut milk, stock and 1/2 teaspoon salt to the boil. Add the rice, bring to the boil again, cover and allow to swell over low heat for 10-12 minutes.
2
In the meantime, pour the corn and beans into a sieve, rinse and drain. Cut the mango from the stone. Peel and chop the flesh. Cut avocados in half, remove stone and peel the halves. Cut the flesh into thin slices. Sprinkle with lemon juice, sprinkle with pepper. Wash parsley, shake dry, pluck off leaves. Chop half.
3
Peel the bananas and cut into thick slices. Caramelise the sugar in a large pan. First add 20 g of fat, then fry the bananas in the caramel for 1-2 minutes, turning. Remove from the pan immediately and place on baking paper.
4
Peel and finely chop the garlic. Stir chopped parsley and half the garlic into the yoghurt, season with salt. Heat 20 g fat in a frying pan, fry the rest of the garlic in it. Add rice, beans and corn, fry while turning, season with salt and pepper. Distribute the rice on deep plates. Arrange avocados, mango, bananas, yoghurt and parsley leaves on top.