Serves 4
Ingredients
Roast Vegetables
1 large orange kumara
5 shallots, halved or quartered
2 tablespoons olive oil
1 tablespoon runny honey
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon chilli flakes
Herb & Avocado Sauce
2 ripe avocados
1 loosely packed cup fresh coriander
¼ cup chopped fresh mint
2 cloves garlic
1 green chilli, chopped
¼ cup lemon juice
1 tablespoon white wine vinegar
Sea salt
Cracked pepper
To Assemble
1 cup brown rice or brown rice and quinoa
1 rotisserie chicken
2 cups rocket leaves
2 tablespoons olive oil
3 tablespoons lemon juice
Sea salt
Cracked pepper
Heat the oven to 160ºC fan bake or 180ºC regular bake. Line an oven tray with baking paper.
Peel and cut the kumara into 2cm wide sticks and quarter the shallots. Place on the prepared tray and drizzle with olive oil and honey. Sprinkle over the oregano, smoked paprika and garlic powder and season with salt and pepper.
Place in the oven for 25-30 minutes or until golden and the shallots have begun to caramelise.
In a processor, blitz together the avocado sauce ingredients with 50ml of cold water. If the sauce is still thick, add another 50ml of cold water then blitz again. Repeat until you’re happy with the consistency. Season to taste.
Cook the rice or rice and quinoa using packet instructions then divide between the 4 bowls.
Top with roasted vegetables, rocket, rotisserie chicken and herb and avocado sauce. Drizzle with a little olive oil and lemon juice and season with salt and pepper.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz
