Breakfast poke with edamame, brown rice and avocado

Ingredients

For 1 serving

• Brown rice40 g
• Edamame80 g
• Avocado0.3
• Carrots0.5
• Red cabbage40 g
• Tamari1 teaspoon
• Rice vinegar1 teaspoon
• Sesame seeds3 g
• Saltto taste

Contains: soy, sesame,

Method

1. Bring plenty of water to the boil, salt it and cook the brown rice over medium heat for 30 minutes, until tender but still with a little bite; drain and spread it on a plate to cool slightly (or use ready-cooked rice).
2. Meanwhile blanch the edamame in a small pan of boiling water for 4 minutes, until tender and bright green; drain and cool under cold water.
3. Peel the carrot and cut it into julienne; wash the red cabbage and shred it very finely.
4. Halve the avocado, remove the stone, peel and slice it.
5. Build the bowl with the rice at the bottom and the edamame, avocado, carrot and red cabbage in separate sections on top; dress with the tamari and rice vinegar and finish with the sesame seeds.