Green Rice Salad Bowl
- RECIPE MAKES: 2 servings
- PREP TIME: 15 minutes
- COOK TIME: 20 minutes
Preheat an oven 220°C/ 200°C fan/ gas mark 6.
Place the sweet potato in a small roasting tin, drizzle with olive oil and dust with the smoked paprika.
Roast in the oven for 15 minutes until soft.
Meanwhile, pour the water and parsley in a blender, blitz for 1 minute. .
Pour the parsley liquid into a saucepan along with the Mevalia LP Rice and ½ tsp salt, cook for 11 minutes stirring regular.
To make the dressing, place all the ingredients in a small bowl and whisk to incorporate and set aside.
Once the Mevalia Rice is cooked, drain well and allow to cool, once cooled transfer the rice to a salad bowl and fluff up the rice with a fork.
Arrange the sweet potato, avocado, cheese, olives and coriander over the Mevalia Rice.
Finish with the salad dressing, season and serve.
Recipe tips; if batch cooking, refrigerate for 2-3 days in an airtight container. Dress the salad well before storing to prevent the avocado from discolouring.
- 1 Small sweet potato, peeled and cut into 2 cm pieces
- 2 tsp Olive oil
- ½ tsp Smoked paprika
- 250 ml Water
- 1 handful Fresh parsley
- 100 g Mevalia Rice
- -½ tsp Salt
-
For the dressing:
- 2 tbsp Vegetable oil
- 1 tbsp Tomato ketchup
- 1 tsp Honey
- ½ tsp Smoked paprika
- ¼ tsp Chilli flakes (optional)
- 3 tsp Fresh lemon juice
- 1 tbsp Water
- A bit of salt & pepper
-
For the topping:
- 1 Ripe avocado, peeled cut and into 2 cm pieces
- 40 g Violife Greek Cheese, cut into small squares
- 8 Olives
- 2 tbsp Chopped fresh coriander
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