Menu
Points

I work at ...

Continue

We are tailoring content specific to your business.

Login and use our food cost calculator right away

Calculate your foodcost easily
Save your recipe calculations and use them on the go Calculate the cost of this recipe

Ingredients

+

Brown rice:

  • Brown rice(Water as required) 500.0 g

Slaw:

Cauli & chickpea mix:

Guacamole:

Carrots:

  • Carrots(top and tail and peeled) 200.0 g

Cajun mayo:


A light and refreshing bowl loaded with a rainbow of vegetables on a bed of brown rice, with a cajun mayo made with Robertons Cajun Spice. Top it with toasted Pecan nuts for that extra crunch, seal, and serve!

...

Preparation

  1. Brown rice:


    • Rinse 500g brown rice under cold water, pour into a pot and add the water. Bring to a boil then reduce to a simmer and allow to cook for 30 min or until soft.
    • Remove from the heat, drain and rinse under cold water. Set aside to drain excess water.
  2. Slaw:


    • Mix together 1kg Red slaw mix, 20g vinegar, 10g Robertsons BBQ spice and 30g Basil leaves and set aside.
  3. Cauli & chickpea mix:


    • Toss the oil, 1kg cauliflower, 10g Robertsons Paprika, 10g Robertsons Steak & Chop Spice and 400g chickpeas together.
    • Heat a pan and fry for 5 min, always tossing. Remove from the heat and set aside.
  4. Guacamole:


    • Slice the avocado in half, mash or blend in a liquidiser.
    • Add the100g Hellmann's Tangy Mayonnaise.
    • Mix well.
  5. Carrots:


    • Using a vegetable peeler, slice the carrots into ribbons (strips) and cover in cold water until needed.
  6. Cajun mayo:


    • Mix together the 250g Hellmann’s Tangy Mayonnaise and 20g Robertsons Cajun Spice and leave to stand for flavours to improve.
  7. Building the Bowl:


    Toasted sunflower seeds (optional)
    Edible flowers or fresh herbs (optional)
    • Use the picture as a guide, fill the poke bowl with cooked brown rice creating a base.
    • Followed by the slaw, cauliflower, chickpea mix, guacamole and carrots. Top with the dressing, garnish with edible flowers/fresh herbs and toasted sunflower seeds.
    • Seal and serve.
  8. Chef’s tip!

    • For an extra crunch add roughly chopped toasted pecan nuts to the cajun mayo.
Home
Products
Favorites
Cart
Recipes
Menu