Marie Claire Australia - 09.2019

POKÉ BOWL

SERVES 2

200g firm tofu, cut into 2cm cubes

300g pumpkin, peeled,

cut in 2cm cubes

2 tsps olive oil

¼ tsp ground cumin

110g brown rice

1 avocado

1 tbsp lime juice, freshly squeezed

75g red cabbage, finely shredded

½ nori sheet, shredded

ZESTY DRESSING

½ cup coriander leaves, extra to

serve

2 tbsps lime juice, freshly squeezed

1 tsp apple cider vinegar

1 tsp coconut aminos

1 tsp olive oil

CRISPY KALE

80g shredded kale leaves

1 tsp olive oil

1 Preheat oven to 180°C fan-forced.

Line two large baking trays with

baking paper. 2 Place tofu and

pumpkin separately on one

prepared tray. Drizzle with oil,

sprinkle with salt and sprinkle

the pumpkin with cumin, then

bake in the oven for 25–30 minutes

or until golden and cooked through.

3 Meanwhile, cook the rice

according to packet instructions.

Drain and set aside. 4 For the

dressing, place all ingredients in a

food processor and blend until

smooth. Set aside. 5 For the crispy

kale, place the kale, oil and salt in a

bowl and toss well to combine.

Transfer to the other prepared

baking tray and place on a low oven

shelf. Bake for 4–5 minutes or until

crispy – keep an eye on it, kale

burns easily. 6 Mash avocado with

lime juice in a bowl and season with

salt. 7 To construct, divide rice

between two bowls, pour over half

the dressing and stir through. Top

with cabbage, tofu, pumpkin,

avocado, nori, kale and the

remaining dressing. Serve with

condiments (see note).

NOTE

Dial up the flavour and

serve with chilli powder,

sriracha sauce, sauerkraut

and a few fresh

coriander leaves.

WANDERLUST

VEGAN

Take a flavour trip around

the world on board the

plant-based bandwagon