Plant-Powered Rice Bowl

Nutrition per serve

Ingredients

• 150g Japanese rice
• 1pcs baby broccoli
• 10ml sesame oil
• 1pcs lime
• 1pcs ginger
• 20g miso paste
• 20ml mirin
• 20g slivered almonds
• 1pcs Lebanese cucumber
• 1pcs avocado
• 100g snow peas
• 1pcs spring onion
• 1pcs long green chilli
• 10g toasted sesame seeds
• 23ml neutral-flavoured oil
• 10ml soy sauce
• 10ml white vinegar

Method

1. Step 1 — Cook rice
   Check your avocado is ripe before starting (see cooking tip). Preheat the oven to 200C, fan-forced. Rinse the rice until water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Roast baby broccoli
   Line 2 oven trays with baking paper. Trim the baby broccoli, then cut widthwise into thirds and put on a lined tray. Combine the sesame oil, 2 tsp oil and 2 tsp soy sauce, then drizzle over the baby broccoli and toss to coat. Roast for 10-12 mins until tender.
3. Step 3 — Make miso dressing
   While the baby broccoli is roasting, finely grate the zest of half the lime, then juice the whole lime. Peel and finely grate half the ginger. Put the ginger, miso, mirin, lime zest, 1 tbs lime juice, 1 tbs oil and 2 tsp white vinegar in a bowl. Season with pepper and whisk to combine.
4. Step 4 — Toast almonds
   Put the almonds on the remaining lined tray and roast for 5-6 mins until golden.
5. Step 5 — Prep ingredients
   Meanwhile, bring a small saucepan of water to the boil for the snow peas. Halve the cucumber lengthwise and thickly slice. Cut the avocado into quarters. Trim the stems from the snow peas, removing the strings from one side, then halve on an angle. Thinly slice the spring onion. Thinly slice the chilli, removing the seeds if less heat is desired.
6. Step 6 — Cook snow peas and serve
   Cook the snow peas in the pan of boiling water for 1-2 mins until bright green. Drain. Divide the rice, roasted baby broccoli, cucumber, avocado, snow peas and spring onion among bowls. Drizzle with the miso dressing and scatter with the toasted almonds, sesame seeds and chilli, if desired, to serve.

Allergens

Soy, Sesame, Gluten, Wheat, Almond