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Vibrant rainbow rice bowl

This is a filling and nutritious lunch idea and lends itself well to a batch cook.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 people
Course: Lunch, Main Course
Ingredients Method

Ingredients
  

  • 100 g long-grain brown rice
  • 1 large carrot peeled & sliced or grated
  • 2 cooked beetroot sliced
  • ⅓ cucumber sliced into half moons
  • 1 avocado sliced
  • 4 tbsp kimchi or sauerkraut
  • 3 tsp toasted sesame seeds
  • 2 spring onions finely sliced
  • For the dressing: 1 lime juiced
  • 1 tsp brown sugar or maple syrup
  • 2 tbsp tamari or soy sauce
  • 2 tbsp extra-virgin olive oil
  • 4 tsp sesame oil

Method
 

  1. Cook the rice according to the pack instructions (usually around 30 mins). Drain into a sieve, then put the sieve on top of the now empty pan, cover with a tea towel and leave to steam-dry.
  2. Meanwhile, prepare the vegetables and whisk together the dressing ingredients. Pile the rice into a bowl (either still warm or at room temperature), then add all the raw vegetables and dressing. Toss well, then scatter with the sesame seeds and spring onions.