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All bowls serve 2
JERK & HONEY SALMON BOWL
Salmon:
2 salmon fillets
1 ½ tsp jerk seasoning (will vary depending on spice of blend)
2 tbsp. extra virgin olive oil
½ tsp. honey
1 tsp. garlic powder
sea salt & black pepper
Avocado & mango salsa:
1 mango
1 avocado
2 spring onions
½ red onion
1 lime (juice)
sea salt
¼ scotch bonnet (no seeds)
Handful fresh coriander
Black rice:
1 cup black rice (soaked)
1 ½ cup water
sea salt
1 tbsp. furikake
AUBERGINE, CORN & SALSA BOWL
Black bean & cumin quinoa:
1 ½ cup cooked quinoa
2 spring onions
½ red pepper
100g cooked black beans
40g fresh coriander
Cumin dressing:
1/3 cup extra virgin olive oil
½ lime (juice)
½ tsp. cumin powder
1/8 tsp. cayenne pepper
sea salt & black pepper
Cherry tomato salsa:
220g cherry tomatoes
1 small red onion
20g fresh coriander
1 garlic clove
½ tsp. chipotle paste
1 lime (iuice)
sea salt
Chilli buttered corn:
2 corn on the cob or 350g corn kernels
1 spring onion
25g butter
½ chilli (vary depending on spice)
20g fresh coriander
1 tsp. garlic powder
sea salt
Griddled aubergine:
1 aubergine
1 tbsp. garlic powder
1 tbsp. cumin seeds
½ tsp. smoked paprika
sea salt & black pepper
extra virgin olive oil
LEMON GARLIC & HERB CHICKEN BOWL
Chicken:
2 chicken breast
1 tbsp. mixed dried herbs
1 tsp. garlic powder
4 chunky garlic cloves
1 tbsp. tamari
sea salt & black pepper
extra virgin olive oil
Herby yogurt:
300g yogurt of choice (I used coconut)
20g fresh mint
20 fresh dill
Salad:
100g cherry tomatoes
1 red pepper
1 green pepper
½ cucumber
½ red onion
80g olives
extra virgin olive oil
sea salt
1 tbsp. lemon juice
1 tbsp. dried oregano
Credit: YouTube/Tish Wonders
