FOOD: VEGETABLE SUPER BOWL

FOOD: VEGETABLE SUPER BOWL

When it comes to food, there’s no secret I can’t resist the lure of sugared sins and condemnable carbs. It’s my guilty pleasure but I’m trying my best to reform.

Turns out I’m in luck because I recently stumbled across the super bowl. It’s been around for a while and it is often compared to the famous Korean dish, bibimbap. It’s rich, vibrant and easy to make – so you can imagine my excitement at the prospect of recreating it in the comfort of my own home.

If you’re constantly on the go and have little time to prepare lunch, salvation is here because it doesn’t get easier than a super bowl. In essence, it’s a salad – but the colours, flavours and variety of textures make it unique. The beautiful thing about this salad is the freedom you have to experiment. I’ve been dreaming up bowl combinations for a while and I’ve finally settled on this beauty. Here’s the recipe:

Ingredients (makes 1 bowl)

1 cup cooked brown long grain rice

2 Grated carrots

½ whole Cucumber, sliced into strips

1 full handfuls of Bean sprouts, washed

1 tbsp Gari or fresh ginger, sliced into strips

1 cup of Spinach, blanched in hot water

1 Pak Choi, blanched in hot water

1 cup Shitake mushrooms, lightly fried

1 tbsp Sesame seeds

1 Fried egg

2 spring onion stalks

1 tbsp Sesame oil

 

Dressing Ingredients

Hot sauce

Chilli Oil

 

Preparation

  1. Drizzle sesame oil into the bottom of a deep bowl, create a foundation with brown rice.
  2. Layer: carrots, cucumber, bean sprouts, gari, spinach, pak choi and mushrooms on top of the rice.
  3. Place the fried egg into the centre of the bowl
  4. Add hot sauce (preferably sriracha) for flavour and heat.

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