Ingredients
Serves: 2–3
Method
- Preheat the oven to 220°C, then roast the sweet potato to your liking. Set aside.
- To make the turmeric rice, place the turmeric into a pot and dry fry for a few seconds until fragrant. Then add the coconut oil, broth powder, and rice then fry for another few seconds. Add the water and bring to a boil. Cover and reduce heat to low for 10 minutes, or until the rice is cooked.
- You can use the rice as is or you can roll it into sushi like we did for extra wow factor. To do this, finely slice some of the veggies you are using in the bowl and roll them in a sheet of nori then cut into smaller pieces.
- To make pink noodles, cook the noodles as per packet instructions. Make a paste with the velvet latte by adding a little water. Add a couple tbsp of cold water to the cooked noodles and gently stir through the velvet latte paste until all the noodles take on a pink colour. Then season with lime juice, sesame oil, and a little salt.
- To serve, arrange the turmeric rice, pink noodles, sweet potato, edamame, kimchi, and raw veggies into bowls. Sprinkle with hempseeds, sunflower seeds, and black sesame seeds for crunch, then enjoy! (After you snap a pic of your beautiful bowl, of course.)
Recipe contributed by Nutra Organics
