This recipe isn’t fancy and it isn’t meant to be, but it is delicious, and my kids, even my particularly fussy, highly irritating at dinner one, loves it.
Plus it’s such a complete meal, protein, carbohydrates, and stacked with delicious, healthy fats and flavour.
I get a lot of ingredients from the Stores in West End, Brisbane (the actual name of the shop is the Stores).
This place is independently run, the staff are absolute legends and the stuff they stock is high quality, locally sourced and bloody delicious. They have an actual cheese room, fresh produce, a butcher, pantry goods, pastries, an amazing deli and more.
These quantities are to serve 1 adult and 2 kids, double everything but the chook if serving more.
Ingredients-
- Roast Chook- I get the free range one from the stores, it’s already cooked for me, yeehah! I ain’t roasting shit.
- 250g Jasmine white rice (for the love of everything don’t get brown, kids don’t like it, most adults don’t even like it, it’s chewy, horrible and a waste of space and literally not even better for you because it’s so much harder to digest)
- 1 actually ripe Avocado
- 1 decent sized sweet potato
- 1/4 jap pumpkin (optional)
- Good Fat Mayo (this is the brand I buy from the Stores) it is the only store bought mayo I have found that doesn’t use horrible seed oils and crap in it. The ingredients listed in this brand are australian extra virgin olive oil, free range whole eggs, water, apple cider vinegar, lemon juice, tapioca starch, mustard powder, salt, rosemary extract. If you’re local grocer doesn’t sell this brand, plenty of places online do OR you can make your own mayo, I do this in my Thermomix using this recipe and the oil I use is macadamia oil.
- Cocomino Teriyaki sauce- the Stores sell it or grab it online here ingredients are- Barrel-aged coconut blossom nectar, garlic, ginger, onion, cayenne pepper and sun-dried mineral-rich sea salt- bloody delicious and no crap in it!
- Quality sea salt
Method
Preheat oven to 180, fan force.
Peel sweet potato (and pumpkin if using) and chop into cubes- I just dry roast it as is. But you could use a little oil and salt and pepper if you want, I add this later. Takes about 25 mins to roast, flip them halfway through so they’re not proper cooked on one side, spear with knife to check soft before taking out.
I use a Thermomix to steam the rice, or just do it however you normally would. If using thermomix add 900g water to the bowl, put the rice in steaming basket and give it a rinse under the tap, then cook 20 minutes, 100 degrees, speed 4 with the measuring cup on.
Divide into serves and put in the bottom of each persons bowl.
Chop up roast chook into cubes- chuck in bowls
Chop Avo into cubes- chuck in bowls
Add the sweet potato and pumpkin if using to each persons bowl
Use a teaspoon to drizzle mayo over (I like to try and do it in nice thin lines like I’m at a fancy japanese restaurant)
Drizzle the Teriyaki in lines in opposite direction if you want to make it look pretty.
Chuck some quality sea salt on top. Serve and watch everyone demolish it.
