INGREDIENTS (serves 2)
• 1 pack of Pulled Oats Pure
• 1 pack of Biona Edamame Beans
• 1 avocado
• 1 cup of Brown or WIld Rice
• Slaw (crimson cabbage and 1 carrot shredded)
• Lime wedges (to serve)
• 1 cucumber (thinly sliced)
• Spring Onions (chopped for the topping)
• Pickled or Sushi Ginger
• Sesame Seeds to sprinkle
• 5 tbs Teriyaki Sauce
• 1 tbs Olive Oil
• Lemon Juice
• Salt & Pepper
Mix Pulled Oats and 5 tbsp of teriyaki sauce in a bowl. Place within the fridge for 15 minutes to marinate.
Whereas the Pulled Oats is marinating, cook dinner rice in keeping with pack directions.
Warmth oil in a big non-stick frying pan over medium warmth. Prepare dinner Pulled Oats for 10 minutes. Season with salt & pepper.
Slice cucumber in halves or be inventive and use a spiralizer. Lower avocado in half and slice into cubes or skinny slices.
Make the slaw:
Shred carrots and crimson cabbage, add loads of lemon juice, salt and pepper, toss collectively and put aside.
Divide the rice amongst serving bowls. Prime with the teriyaki combination, edamame beans, slaw, avocado slices, cucumber, spring onion
and ginger. Sprinkle with the sesame seeds and serve with a wedge of lime.
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