Vegan Bowl
Use seasonal fresh produce for your vegan bowls
Makes enough for: 2 people
Ingredients
- 90 g cous cous
- 250 mls boiling water
- 25 g liquid vegetable stock
- salt and freshly ground black pepper to season
- 60 mls salad dressing, plus extra for serving
- 1 cob corn
- 120 g fresh peas
- 80 g mini tomatoes, cut in half
- 1 avocado pear, cut in half and sliced
- 1 lime, juice only
Method
- Place the cous cous into a bowl
- Pour the water into a jug, add the stock and stir to combine
- Pour over the cous cous, cover and set aside until cool
- Season to taste, stir the dressing through the cous cous, then divide between two bowls
- Place the corn onto a griddle pan and grill until cooked
- Take the corn off the cob and divide between the two bowls
- Divide the peas and tomatoes between the two bowls
- Squeeze the lime juice over the avocado pear and divide between the bowls
- Season to taste, and serve with some extra dressing on the side