Rainbow rice bowl

This vibrant salad is packed full of health-boosting ingredients and can be easily adapted to your tastes

Add some variety to your midweek lunches with this easy recipe 

This is a very substantial dish, packed with a host of health-boosting ingredients. It’s also super-adaptable, so feel free to add or swap in some of the optional additions listed below to adapt it to your tastes and add some variety to your weekly lunches.

Ingredients

•  1⁄2 cup long-grain brown rice
• 1 large carrot, peeled and julienned or grated
• 2 medium cooked vac-packed beetroots (beets), sliced
• 1⁄3 cucumber, sliced into half moons
• 1 avocado, peeled, de-stoned, and sliced
• 8 radishes, sliced
• 4 tbsp kimchi or sauerkraut
• 3 tsp toasted white or black sesame seeds
• 2 spring onions (scallions), finely sliced

For the dressing

• Juice of 1 lime
• 1 tsp brown sugar or maple syrup
• 2 tbsp tamari or soy sauce
• 2 tbsp extra-virgin olive oil
• 4 tsp sesame oil

Optional additions

• Wilted baby spinach (or frozen and defrosted spinach)
• Sliced red (bell) pepper
• Shredded red cabbage
• Roasted tofu cubes
• Boiled eggs
• Grilled chicken
• Tuna

Method

1. Cook 100g (1⁄2 cup/3 1⁄2oz) long-grain brown rice according to the packet instructions. Drain into a sieve (strainer), then place the sieve on top of the now empty pan, cover with a tea (dish) towel and leave to one side to steam dry.
2. Meanwhile, prepare the vegetables and whisk together the dressing ingredients.
   
3. Pile the rice into a bowl (either still warm or room temperature), then add all the vegetables and the dressing. Toss well, then scatter with 3 tsp toasted white or black sesame seeds and 2 spring onions (scallions), finely sliced.