INGREDIENTS (serves 2)
• 1 pack of Pulled Oats Natural
• 1 pack of Biona Edamame Beans
• 1 avocado
• 1 cup of Brown or WIld Rice
• Slaw (red cabbage and 1 carrot shredded)
• Lime wedges (to serve)
• 1 cucumber (thinly sliced)
• Spring Onions (chopped for the topping)
• Pickled or Sushi Ginger
• Sesame Seeds to sprinkle
• 5 tbs Teriyaki Sauce
• 1 tbs Olive Oil
• Lemon Juice
• Salt & Pepper
Combine Pulled Oats and 5 tbsp of teriyaki sauce in a bowl. Place in the fridge for 15 mins to marinate.
While the Pulled Oats is marinating, cook rice according to pack instructions.
Heat oil in a large non-stick frying pan over medium heat. Cook Pulled Oats for 10 mins. Season with salt & pepper.
Slice cucumber in halves or be creative and use a spiralizer. Cut avocado in half and slice into cubes or thin slices.
Make the slaw:
Shred carrots and red cabbage, add plenty of lemon juice, salt and pepper, toss together and set aside.
Divide the rice among serving bowls. Top with the teriyaki mixture, edamame beans, slaw, avocado slices, cucumber, spring onion
and ginger. Sprinkle with the sesame seeds and serve with a wedge of lime.
*This guest blog is sponsored content written by Gold&Green