Rainbow Bowl

Name: Rainbow Bowl
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 Garlic cloves; 1 red chilli pepper; 75 g demerara sugar; 2 Limes; 60 ml Fish sauce; 80 ml Oil; 500 g Sweet potatoes; 1 big red pepper; 1 ripe mango; 750 g Pointed cabbage; 1 collar flat leaf parsley; 1 can(s) (425 ml each) Kidney beans; 200 g white quinoa; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g Coconut chips

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

Here at the end is not a pot of gold, but a bowl with plenty of protein from quinoa and kidney beans. It tastes fruity and exotic thanks to mango and coconut chips.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

3 Garlic cloves
1 red chilli pepper
75 g demerara sugar
2 Limes
60 ml Fish sauce
80 ml Oil
500 g Sweet potatoes
1 big red pepper
1 ripe mango
750 g Pointed cabbage
1 collar flat leaf parsley
1 can(s) (425 ml each) Kidney beans
200 g white quinoa
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g Coconut chips

Directions

1
For the sauce, peel the garlic and chop it coarsely. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Puree both with sugar, lime juice, fish sauce and 80 ml oil with a hand blender.
2
Peel, wash and chop the sweet potatoes. Clean, wash and chop the peppers. Peel the mango, cut the flesh into slices from the stone. Clean, wash and halve the pointed cabbage and cut into strips. Wash parsley, shake dry, pluck off leaves and chop. Rinse and drain the beans.
3
Put quinoa in a sieve, rinse and drain. Bring about 400 ml of salted water to the boil, stir in quinoa and simmer at low heat for about 15 minutes. Heat 2 tablespoons of oil in a frying pan. Fry the sweet potatoes for 6-8 minutes while turning. Season with salt and pepper. Blanch the pointed cabbage briefly in boiling salted water, drain and rinse with cold water. Stir in parsley. Loosen the quinoa with a fork.
4
Arrange all prepared ingredients with coconut chips in bowls. Serve with sauce.