Super Rice Bowl
  Suitable for Vegetarians
Vegan Option Available

  • 10
    min
    Preparation Time
  • 6
    min
    Cooking Time
  • 4 Serving Size

Ingredients

Brown & Red Rice with Quinoa & Linseed

Graines de nature Seeds of ChangeTM Brown & Red Rice with Quinoa & Linseed

Buy this product

  • 2 SEEDS OF CHANGE® Brown & Red Rice with Quinoa & Linseed 240g
  • 2 tablespoons olive oil
  • 350g firm tofu, diced
  • ¼ cup dukkah
  • ½ cup hummus
  • 250g cooked beetroot, coarsely grated
  • 330g jar roasted red capsicum, cut into strips
  • 2 avocados halved
  • ½ cup seaweed & soy super salad toppers
  • ½ cup coriander leaves
  • ½ cup mint leaves
  • Sriracha mayonnaise, to serve
  • Lemon wedges, to serve

PREPARATION

Heat a frying pan over medium to high heat and add 1 tablespoon of oil. Combine tofu with dukkah and toss to coat. Cook tofu for 3-4 minutes or until golden brown.

Add brown rice and ¼ cup water to frying pan and stir to coat in spices. Cook for 1-2 minutes until heated through.

In a large shallow bowl, divide rice into each serving bowl. Add tofu, a spoonful of hummus, grated beetroot, roasted red capsicum and avocado. Sprinkle with seeds, top with herbs, and serve with sriracha mayonnaise and lemon wedges.


Go Vegan: Top with a sprinkle of your favourite nuts and seeds.