South Pacific Bowl

Gluten Free

Ingredients

Vegano Togarashi Mayo
Vegano Edamame Puree
Jasmine Rice
Coconut Milk
Purple Yam
Green Plantain
Corn
Firm Tofu
Red Radish
Avocado

30 mins

Contains Allergen:

This fresh and colourful bowl is full of hearty veggies, coconut flavours, and delicious togarashi mayo.

Cooking Directions

Step 1: Preheat the oven

Preheat oven to 400F.

Step 2: Prep the rice

Wash the rice by rinsing it in a bowl and straining the water (repeat this a couple times).

Step 3: Cook the rice

In a medium pot, combine rinsed rice, 4 tbsp of coconut milk and 1 3/4 cups of water. Bring to a boil. Once boiling, reduce to low and cook for 20 minutes with the lid on.

Step 4: Slice and cook purple yams

Cut purple yam into small cubes and cover in vegetable or coconut oil. Once the oven is preheated, roast for 20 minutes. Salt and pepper to taste.

Step 5: Prepare plantain and tofu

Slice green plantain and tofu into small cubes. Fry in vegetable or coconut oil until crispy, season with salt and pepper. (note: plantain is green, as this allows it to fry to the perfect consistency)

Step 6: Prepare the radish

Slice or mandolin radish to desired thickness.

Step 7: Prepare avocado

Slice avocado into fan or cubes.

Step 8: Assemble your meal

Plate your dish with coconut rice, purple yam, fried plantain, tofu, Edamame Purée, radish, corn and avocado. Top your bowl off with your desired amount of Vegano Togarashi Mayo for flavour.