Ingredients
• 2 kg white rice Ardo
• 1 kg Beetroot diced Ardo
• 500 g Mango Ardo
• 450 g Falafel Ardo
• 400 g Edamame soy beans Ardo
• 350 g Avocado halves Ardo
• 300 g Chickpeas Ardo
• 300 g Beet bacon Ardo
• 1dl sunflower oil
• 1dl sushi seasoning
• 20 g gomasio (sesame paste)
Allergens
Preparation
- Stirfry the rice and beetroot in the sunflower oil. Season with the sushi seasoning.
- Defrost the mango and avocado
- Heat up the edamame and chickpeas briefly in boiling water, cool down immediately.
- Bake the beet bacon and falafel in the oven at 180°C for 10-15 minutes.
- Serve all the ingredients on the pink rice.
- Finish with some gomasio.
