Poke bowl with black rice, avocado and roasted carrots
Black rice, avocado and roasted carrots poke bowl recipe
| Reception execution | Easy |
| PREPARATION | 15 MIN |
| Cook | 50 MIN |
| SIZES | 2 PORTIONS |
INGREDIENTS
- 120 g Venus rice
- 1 avocado
- 4 carrots
- 100 g of peas
- 1 clove of garlic
- 4 radishes
- 4 radish seeds
- Black sesame seeds
- Peasants
- 40 g pistachios
- Pistachios
- Olive oil
- Extra virgin olive oil
- Tomatoes
- Fresh thyme
- Salt
- Pepper
How to prepare: Black rice, avocado and roasted carrots Buddha bowl
Colourfuland nutritious, suitable for a healthy and balanced diet: these pokebowls combine proteins, carbohydratesand vegetables, a complete meal in a single bowl. Much more than a salad, poke bowls combine fresh, seasonal foods and are easy to prepare. And each time you can vary the ingredients to suit your taste. In this case look for a trendy ingredient like avocado which adds creaminess to the dish.
The recipe for the black rice, avocado and roasted carrots poke bowl is ready in just over an hour: boil the Venere rice in salted water for the time indicated on the packet, then drain and refresh under the tap, taking care to remove excess water. Dress with a drizzle of oil and transfer to individual bowls.
How to prepare: poke bowl of black rice, avocado and roasted carrots
Clean the carrots and cut them in half and then again into wedges. Transfer them to a baking tray with greaseproof paper, season them with oil, salt and pepper and bake them at 200º for 15 minutes, until golden brown. In a frying pan with a little oil, brown the garlic; once ready, remove and add the peas. Fry them until they are cooked, then add salt and pepper.
Do you need avocados to make this recipe?
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