Skip to main content

Green Rice Salad Bowl

Ingredients for 2 servings
Ingredients
  • -10 1 small sweet potato, peeled and cut into 2 cm pieces
  • -9 2 tsp olive oil
  • -8 ½ tsp smoked paprika
  • -7 250 ml water
  • -6 1 hand full fresh parsley
  • -5 100 g Mevalia LP Rice
  • -4 ½ tsp salt
  • -3 For the dressing:
  • -2 2 tbsp vegetable oil
  • -1 1 tbsp tomato ketchup
  • 0 1 tsp honey
  • 1 ½ tsp smoked paprika
  • 2 ¼ tsp chilli flakes (optional)
  • 3 ½ tsp fresh lemon juice
  • 4 1 tbsp water
  • 5 A bit of salt & pepper
  • 6 For the topping:
  • 7 1 ripe avocado, peeled cut and into 2 cm pieces
  • 8 40 g Violife Greek Cheese, cut into small squares
  • 9 8 olives
  • 10 2 tbsp chopped fresh coriander
Preparation

1.Preheat an oven 220°C/ 200°C fan/ gas mark 6.

2.Place the sweet potato in a small roasting tin, drizzle with olive oil and dust with the smoked paprika.

3.Roast in the oven for 15 minutes until soft.

4.Meanwhile, pour the water and parsley in a blender, blitz for 1 minute.

5.Pour the parsley liquid into a saucepan along with the Mevalia LP Rice and ½ tsp salt, cook for 11 minutes stirring regular.

6.To make the dressing, place all the ingredients in a small bowl and whisk to incorporate and set aside.

7.Once the Mevalia LP Rice is cooked, drain well and allow to cool, once cooled transfer the rice to a salad bowl and fluff up the rice with a fork.

8.Arrange the sweet potato, avocado, cheese, olives and coriander over the Mevalia LP Rice.

9.Finish with the salad dressing, season and serve.

 

Recipe tips; if batch cooking, refrigerate for 2-3 days in an airtight container. Dress the salad well before storing to prevent the avocado from discolouring.

Nutritional values
Ingredients
  • -10 1 small sweet potato, peeled and cut into 2 cm pieces
  • -9 2 tsp olive oil
  • -8 ½ tsp smoked paprika
  • -7 250 ml water
  • -6 1 hand full fresh parsley
  • -5 100 g Mevalia LP Rice
  • -4 ½ tsp salt
  • -3 For the dressing:
  • -2 2 tbsp vegetable oil
  • -1 1 tbsp tomato ketchup
  • 0 1 tsp honey
  • 1 ½ tsp smoked paprika
  • 2 ¼ tsp chilli flakes (optional)
  • 3 ½ tsp fresh lemon juice
  • 4 1 tbsp water
  • 5 A bit of salt & pepper
  • 6 For the topping:
  • 7 1 ripe avocado, peeled cut and into 2 cm pieces
  • 8 40 g Violife Greek Cheese, cut into small squares
  • 9 8 olives
  • 10 2 tbsp chopped fresh coriander
Contact us
Mevalia Customer Service
✉ uksamples@vitaflo.co.uk
Hotline
0800 988 2488