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Rainbow Bowl

Deel op Facebook Print Recipe

Ingredients

  • 1 ½ cloves of garlic
  • ½ red chili pepper
  • 37 g brown sugar
  • 1 lime
  • 30 ml fish sauce
  • 40 ml oil
  • 250 g sweet potatoes
  • ½ large red pepper
  • ½ ripe mango
  • 375 g cabbage
  • ½ can 425 ml each kidney beans
  • 100 g white quinoa
  • Salt pepper
  • 20 g of coconut chips

Instructions

  • 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.
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Course; Poké bowl