We’ve all had that experience when the middle of the week arrives and nothing really takes your fancy for dinner.
So, something quick, easy, a joy to look at and a delight to eat (while also being healthy!) just about ticks all the boxes.
We are often told that we eat with our eyes. Well, this recipe from Kikkoman
will put some colour on your midweek dining table.
Oh, and did we mention, it’s also delicious?
Be sure to check out our other midweek meal recipes for more inspiration.
Rainbow bowl
(Serves 4)
Ingredients
- 1 pinch salt
- 240g basmati rice
- 120g cashews
- 170g tofu
- 1 tbsp rapeseed oil
- 2 tbsp honey
- ½ tsp dried chilli flakes
- 4 tbsp Kikkoman naturally brewed soy sauce
- 150ml of water
- 3 lemons (only the juice)
- 150g carrots, finely shredded
- 1 red pepper, finely sliced
- ½ red cabbage, finely shredded
- 2 avocados, flesh cut into strips
- 300g edamame
- 1 mango, flesh cut into pieces
- 200g mung bean sprouts
- 1 tsp of white sesame seeds
- 1 tsp of black sesame seeds
Method
- In a large saucepan, bring about 2 litres of water to the boil with a good pinch of salt.
- Add the basmati rice and simmer for about 10 minutes.
- Roast cashew nuts in a dry pan, remove and set aside. Dice tofu and fry in rapeseed oil.
- Add 1 tbsp honey, chilli flakes and 1 tbsp soy sauce.
- Put the water in a bowl and stir in 3 tbsp soy sauce, lemon juice and 1 tbsp of honey to make a dressing.
- Distribute the finished rice into 4 bowls. Top with the prepared vegetables and mung bean sprouts.
- Garnish with sesame seeds and serve with the dressing.
