NUTRITIOUS ASIAN BOWL

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Personalising this dish allows you to bring your local Asian restaurant home to your kitchen, and combines spectacular Japanese flavours with highly nutritious vegetarian ingredients.

430 g (15¼ oz/2¹/₃ cups) cooked brown rice

DRESSING

2 tablespoons apple cider vinegar

1 tablespoon wheat-free tamari

1 tablespoon sesame oil

60 ml (2 fl oz/¼ cup) freshly squeezed lemon juice

TOPPINGS

1 tablespoon cold-pressed extra virgin olive oil

1 cup mushrooms

1 cucumber, cubed

1 avocado, peeled, stone removed and sliced

½ cup steamed edamame

1 carrot, shredded

1 small red capsicum (pepper), seeds and membrane removed, diced

½ cup finely chopped daikon

1 teaspoon grated ginger

1 serving of Happy Kale Chips

2 tablespoons toasted sesame seeds

To make the dressing, whisk the dressing ingredients together in a small bowl. Set aside.

Pan-fry the mushrooms in olive oil for 5 minutes.

Divide the rice between two bowls. Pour over the dressing, add all the topping ingredients and serve.