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Ingredients

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Method


A light and refreshing bowl loaded with a rainbow of vegetables on a bed of brown rice, with a Cajun mayo made with Robertsons Smoked Paprika. Top it with toasted pecan nuts for that extra crunch!

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Preparation

  1. Method

    1. Cook the rice as per package instructions. 
    2. Remove from the heat, drain and rinse under cold water. Set aside in a sieve to drain excess water. 
    3. Mix together the slaw mix, vinegar, Robertsons Barbecue Spice and basil and set aside. 
    4. Toss the oil, cauliflower, Robertsons Smoked Paprika, Robertsons Steak & Chops Spice and chickpeas together. 
    5. Heat a pan and fry for 5 min, always tossing. Remove from the heat and set aside. 
    6. Mash or blend the avocados and mix well with 180 g Hellmann’s Tangy Mayonnaise. 
    7. Using a vegetable peeler, slice the carrots into ribbons (strips) and cover in cold water until needed. 
    8. Mix together 250 g Hellmann’s Tangy Mayonnaise, Robertsons Cajun Spice and Robertsons Smoked Paprika and leave to stand for flavours to improve. 
    9. Fill the poke bowl with cooked brown rice, creating a base. 
    10. Follow with the slaw, cauli & chickpea mix, guacamole and carrots. 
    11. Top with the cajun mayo dressing and garnish with toasted sunflower seeds and edible flowers/fresh herbs.
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