In recent months I have grown to absolutely love fresh vegetables. I honestly think they are one of the most underrated things in the world, primarily because of one simple mistake - over complication. See, when was the last time you had a salad and it was just made from simple, fresh, vibrant ingredients without an unhealthy creamy salad dressing or drowning in oil? These days when you order a salad at a restaurant you're likely to end up with a plate of lettuce drawing in a dressing that is shockingly high in calories. The most upsetting thing about that is that usually it doesn't even taste good, so it's a meal, and chance to enjoy your food, that is completely wasted.
So, keeping all of that in mind, I set out to go back to basics. For me, this salad bowl is an opportunity to enjoy some vegetables in their own right, untainted by other flavours. Surprisingly, this bowl is actually really yummy, incredibly filling and it looks great. Pretty much a brilliant combination! And, calorie wise, it is so good for you that if you so chose, there'd be not an issue in the world with eating five of these!!
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| This is literally eating the rainbow! |
Fresh veggies that you like - I used cherry tomatoes, rocket, shallots (spring onions), carrot, Chinese cabbage, red cabbage, corn and avocado
1/2 cup brown rice (uncooked)
Sweet chilli sauce
Lemon juice
fresh mint
1. Cook the brown rice according to the packet instructions.
2. Place the cooked brown rice at the bottom of the bowl and then top with all your favourite veggies. Get creative with the way you serve it (I like feasting with my eyes and with my stomach!).
3. Chop up the mint and sprinkle over the top. Then drizzle generously with sweet chilli sauce and lemon juice.
4. Enjoy!
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