By Nadine Smith
This combination of ingredients is simple to prepare and a joy to eat. With the inclusion of quinoa, egg, raw vegetables and seaweed, this soul bowl is high in protein, zinc and iron and quickly puts a pep in your step.
Serves 4
For the Bimibap dressing:
- 2 tbs Gochujang*
- 2 tbs tomato sauce
- 1 tbs soy sauce
- 1 tsp dijon mustard
- 1/4 cup maple syrup
- 1tsp grated ginger
- 1/2tsp grated garlic
- 1tsp lime juice
*Gochujang is a Korean paste made with fermented chillies, glutinous rice and soybeans and can be found in Supermarkets or Asian grocers.
In a small bowl combine the dressing ingredients and taste – it should be equally sweet, tart & spice. Set aside.
To make the soul bowl
- 3 cups tri-coloured quinoa, steamed then fluffed with a fork and seasoned to taste. Keep warm
- I whole roasted Chicken, meat shredded, bones discarded
- 1 carrot, grated
- 1 cup cabbage, finely shredded
- 1 cup fennel bulb, finely shredded
- 2 spring onions, finely chopped
- Salt flakes
- 1/2 lime, juiced
- 1 avocado, hulled and cut into quarters
- 4 eggs
- 2 tbs Grapeseed oil
To Serve
- Coriander sprigs
- Pickled ginger
- Kewpie Mayonnaise
- Roasted Nori Seaweed
- Sesame Seeds
Method
In a shallow bowl, combine the carrot, cabbage, fennel and spring onions. Season with a generous pinch of salt flakes and a squeeze of lime juice. Toss to combine.
Equally divide the streamed quinoa across 4 individual bowls. Top with the vegetable slaw, chicken pieces, quarter of an avocado, pickled ginger, coriander, nori and a sprinkle of sesame seeds.
Heat a non-stick pan over a moderately high heat, add the grapeseed oil and fry the eggs to get a lovely crisp outer whilst the yolk stays soft and warm. Top each bowl with a crispy egg and serve immediately alongside the Bimibap sauce and Kewpie mayo.
