Vacay bowl

You might have heard of trendy dishes running under the term ‘poke bowls’. Today, we are bringing an exotic veg-loving alternative to your table, featuring two tropical friends: pineapples & avocados.

The sustainable way is to give ourselves a break from time to time. How about going for an exotic vegan dish instead of travelling to far-away lands? This is one way to do just that. Vacation vibes guaranteed! Take a break.

15 minutes
preparation time
15 minutes
cooking time
4 plates
filled with yummy food

Ingredients

For the rice:

  • 1 ½ cup of Jasmine rice
  • 3 cups of water

For the grilled pineapple:

  • 1 pineapple, peeled & cut into rings
  • 2 tablespoons of soy sauce
  • 1 tablespoon of agave syrup/honey
  • Sesame seeds, for topping

For the shredded carrot:

  • 1-2 carrots, peeled & shredded
  • ½ lemon, juiced
  • 1 tablespoon of olive oil
  • 1 tablespoon of agave syrup/honey

For the raw veggies:

  • 1 avocado, pitted & sliced
  • ½ cucumber, diced
  • Handful of cherry tomatoes, halved

Method

  1. Start with the pineapple by peeling, removing the core and slicing it into half rings. Mix the marinade together in a large bowl: soy sauce, agave syrup/honey and pour over the pineapples. Refrigerate until you work on the rest.*
  2. Cook your rice in double the amount of water, or indicated otherwise on your rice of choice.
  3. Shred the carrot, add the lemon juice, agave/honey and olive oil. Steer together in a small bowl.
  4. Prepare the rest of the veggies by slicing, cutting them in a F A N C Y way!
  5. Grill the pineapples on high heat for 4 minutes, turning them halfway.
  6. Assemble the plate by adding all ingredients. Ensure a nice colour balance in your plating.

Enjoy! ❤

Notes

* If you are set vacay wise, please be kind to opt for seasonal and local veg. One bulletproof tip is to substitute the pineapples with local nectarines. They are just as grill-able! Think local, act global, as we like to say! All depending on your circumstances.