Name: Rainbow rice bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 100g long-grain brown rice; 1 large carrot peeled and julienned or grated; 2 medium cooked beetroots sliced; ⅓ cucumber sliced into half moons; 1 avocado peeled, stoned and sliced; 8 radishes sliced; 4 tbsp kimchi or sauerkraut; 3 tsp toasted white or black sesame seeds; 2 spring onions finely sliced; 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

100g long-grain brown rice
1 large carrot
peeled and julienned or grated
2 medium cooked beetroots
sliced
⅓ cucumber
sliced into half moons
1 avocado
peeled, stoned and sliced
8 radishes
sliced
4 tbsp kimchi or sauerkraut
3 tsp toasted white or black sesame seeds
2 spring onions
finely sliced

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

step 1
Cook the rice according to the pack instructions. 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.
step 2
Meanwhile, prepare the vegetables and whisk together the dressing ingredients.
step 3
Pile the rice into a bowl (either still warm or at room temperature), then add all the vegetables and dressing. Toss well, then scatter with the sesame seeds and spring onions.