This is a bowl of goodness, just look a all the colours and textures you can see – so perfect! I made it with golden beetroot because I could get my hands on them but any beetroot would work.

I love a rice bowl and this one is full of flavour. They’re also the perfect thing for work lunches. This one involves crispy tempeh and lightly pickled beets. I have never been a fan of tempeh but have started experimenting with it recently and trying to figure out how I like it best. And this is it. Golden and crispy of course. It brings out this really nutty flavour which I LOVE.

That nutty flavour is so good with the pickled beetroot. Slicing it super finely means you get that softening of texture in a short amount of time. The longer you leave it the better though so if you’ve got time you could do that step a bit in advance. I never seem to think of it early enough though so luckily 20 minutes does the trick.

Edamame is readily available in the frozen vegetables section at most super markets. They’re really easy to prepare for adding to salads and noodle bowls as you just soak them and pod  – super painless. Plus you can keep a bag in your freezer for whenever you need them so they’re really convenient too.

This salad is going to be high on my rotation over summer. It’s a quick and easy dinner that involves no oven time at all… my ideal meal in summer!

Serves 2

Ingredients

1 cup black rice

2 golden beets

1 Tbs apple cider vinegar (or rice wine vinegar works well too)

3 small radish, finely sliced

3 cups of baby kale, rocket or spinach (or a mixed lettuce mix)

3 Tbs finely chopped springonion

1 cup edamame

1/4 cup coriander leaves

1 avocado

tempeh, sliced into 3mm thick slices

1 Tbs olive oil

Coriander and Ginger Dressing

1 Tbs soy or tamari sauce

1 Tbs ginger

1 Tbs finely chopped coriander root and stem

1/2 tsp dired chilli flakes

1/8 tsp sesame oil

1 Tbs mirin seasoning

Directions

Cook rice according to instructions on packet. Set aside to keep warm.

Slice the beetroot very finely and place in a small bowl with the vinegar and a pinch of salt. Allow to sit for a least 20 minutes.

Soak edamame in hot water for a few minutes and then pod and add to a bowl with the lettuce leaves, spring onion and radish. Set aside.

Combine the dressing ingredients and mix well.

Heat olive oil in a pan and add tempeh fry for 3 minutes on each side until golden. Drain on apper towl then place in a bowl alon with 1.2 the dressing and toss to coat.

Add remaining dressing and golden beets to the salad mix and toss to coat.

Divide rice and tempeh between bowls. Add avocado and salad and drizzle any remaining dressing (there is likely to be a little in the bowl the tempeh was tossed in) over the avocado and rice.

Sprinkle over coriander leaves and enjoy.

HH. x