Mesclun salad lores

Curry Spiced Veggies and Mesclun Salad Buddha Bowl

Serves 4


Roast capsicum and kumara with half the oil and curry powder until softened. Meanwhile cook the rice in a rice cooker. Once the rice is cooked, sauté the onion in a frying pan with the remaining oil, add curry powder and rice and stir until combined.

Arrange Mesclun salad as the base layer of each bowl. Add curried rice across half the salad leaves then layer the kumara, cherry tomatoes, avocado and capsicum into even sections on top of the rice and salad. Top with pine nuts, chives, salt and pepper and sauerkraut if desired.

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