'Wholesomeness in a bowl' best describes this gorgeous Lunch Bowl, coming to you from @pluralrestaurant, to turn that midweek frown upside down.
Nutrition- and flavour-packed, this dish spotlights contemporary Asian flavours, bringing together a colourful crew of farm-fresh produce that's locally grown and produced. Clean, crisp, and refreshing, it's easy and effortless to prep and assemble...all while looking like a million bucks!
Ingredients:-
For the Turmeric Rice:
- Jasmine Rice, 75g
- Fresh Turmeric, 3g
- Lemongrass, 5g
- Coconut Milk Powder, 3g
- Water, 75ml
For the Ponzu Sauce:
- Lemon Juice, 60ml
- Rice Vinegar, 30ml
- Mirin, 30ml
- Brown Sugar, 30g
- Kikoman Soya, 30ml
- Dashi Powder, 30g
- Dry Combo Leaves, 20g
For the seasoning and topping:
- Avocado, 30g
- Pickled Pink Radish, 15g
- Pickled Carrot, 15g
- Ponzu-dressed Shiitake, 22g
- Red Cabbage, 10g
- Kimchi + Cucumber, 20g
- Ginger and Scallion Rubbed Tofu, 25g
- Mixed Herbs, fresh
Method:-
• Cook the jasmine rice with grated fresh turmeric, crushed lemongrass, and coconut milk powder in a rice cooker.
• Combine all the Ponzu ingredients in a bowl and whisk until well combined.
• Marinate the shiitake mushrooms in the Ponzu dressing.
• Toss sliced English cucumber with kimchi.
• Season the tofu with salt, pepper, and oil. Pan-sear and cut into cubes.
• Slice the avocado and chop the remaining veggies.
• To plate, place the rice at the centre of the serving bowl. Arrange the veggies such that they surround the rice. Garnish with fresh herbs and a drizzle of hoisin melon sauce.
Photo Credits: @whiteplatestories
#HealthyEating HealthyFood #EatYourVeggies #EatYourGreens #EatHealthy #EatHealthyBeHealthy #CleanEating #HealthyBowls #LunchBowl #Food #Foodstagram #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood
'Wholesomeness in a bowl' best describes this gorgeous Lunch Bowl, coming to you from @pluralrestaurant, to turn that midweek frown upside down.
Nutrition- and flavour-packed, this dish spotlights contemporary Asian flavours, bringing together a colourful crew of farm-fresh produce that's locally grown and produced. Clean, crisp, and refreshing, it's easy and effortless to prep and assemble...all while looking like a million bucks!
Ingredients:-
For the Turmeric Rice:
- Jasmine Rice, 75g
- Fresh Turmeric, 3g
- Lemongrass, 5g
- Coconut Milk Powder, 3g
- Water, 75ml
For the Ponzu Sauce:
- Lemon Juice, 60ml
- Rice Vinegar, 30ml
- Mirin, 30ml
- Brown Sugar, 30g
- Kikoman Soya, 30ml
- Dashi Powder, 30g
- Dry Combo Leaves, 20g
For the seasoning and topping:
- Avocado, 30g
- Pickled Pink Radish, 15g
- Pickled Carrot, 15g
- Ponzu-dressed Shiitake, 22g
- Red Cabbage, 10g
- Kimchi + Cucumber, 20g
- Ginger and Scallion Rubbed Tofu, 25g
- Mixed Herbs, fresh
Method:-
• Cook the jasmine rice with grated fresh turmeric, crushed lemongrass, and coconut milk powder in a rice cooker.
• Combine all the Ponzu ingredients in a bowl and whisk until well combined.
• Marinate the shiitake mushrooms in the Ponzu dressing.
• Toss sliced English cucumber with kimchi.
• Season the tofu with salt, pepper, and oil. Pan-sear and cut into cubes.
• Slice the avocado and chop the remaining veggies.
• To plate, place the rice at the centre of the serving bowl. Arrange the veggies such that they surround the rice. Garnish with fresh herbs and a drizzle of hoisin melon sauce.
Photo Credits: @whiteplatestories
#HealthyEating HealthyFood #EatYourVeggies #EatYourGreens #EatHealthy #EatHealthyBeHealthy #CleanEating #HealthyBowls #LunchBowl #Food #Foodstagram #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood