Asian Veggie Bowl
Ingredients
Salad
- 100 grams Pumpkin cut into cubes
- 100 grams Beetroot cut into cubes
- 50 grams Broccoli, with the stem cut into cubes
- 75 grams Red Bell Pepper cut into cubes
- Handful Iceberg Lettuce
- 2 tbsp Raw Mango juliennes
- 3 tbsp Starfruit OR Carambola cut into cubes
- 1/2 cup White Rice boiled & cooled for 7-8 hours
- 3 Strawberries diced
- 1/2 cup Sprouted Moth Beans
- 1 tbsp Celery Stalk finely chopped
- 2 tsp Sesame Seeds, white Toasted
- 1 tsp Ghee
- 1 tsp Salt
- 1/4 Orange
Dressing
- 1 tbsp Coldpressed Sesame Oil
- 1 tbsp Jamun Vinegar
- 1 tbsp Lime Juice
- To Taste Salt
- 1 tsp Jaggery or Honey
- 2 tsp Sesame Seeds, white Toasted
- 1/2 tsp Celery stalk finely chopped
Instructions
- Roast pumpkin, beetroot & broccoli with ghee and salt.
- Chop & prep the remaining ingredients while they are cooking.
- Mix all the ingredients of the dressing and stir vigorously to make the dressing.
- Take a wide-ish bowl and start arranging the meals. Start with the lettuce followed by pumpkin, beetroot, broccoli, bell peppers, star fruit & raw mango. Also add the sprouts & cold rice.
- Pour the dressing on top of the vegetables.
- Garnish with freshly squeezed orange juice, sesame seeds & celery.
- Your meal is ready!