This yummy and healthy rice bowl will quickly become a family favourite and keep them asking for more!

Ingredients:

( 2 servings, double ingredients for 4 servings)

Rice ¾ cup
1 avocado
6 cherry/grape tomatoes
Corn kernels ½ cup (fresh or frozen organic)
Edamame or kidney beans ½ cup
2 chicken breasts
Coriander (cilantro) small bunch
Natural Pumpkin seeds ¼ cup
Natural Sesame seeds ¼ cup

Dressing Ingredients:

Honey ½ tsp
Extra virgin olive oil (3 tablespoons)
Juice from one whole lemon or lime

Method:

Cook rice using your preferred method.
Zest & juice lemon or lime
Grill/bake chicken breasts lightly spiced with salt/pepper or spices of your choice
Saute corn until lightly golden brown
Slice cherry/grape tomatoes
Cut avocado into 2cm squares
Roughly chop coriander
In a separate bowl, whisk lemon juice, olive oil and honey, add salt and pepper to taste
Fluff cooked rice
Separate rice into servings
Add sliced or chopped chicken breast to each bowl
Drizzle with lemon dressing
Add edamame, avocado, and corn and mix to each bowl
Top with roasted seeds, coriander and chopped tomato
Additional extras for some Mexican flair: sour cream, cheese, hot sauce, red onions.

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Instapot Pot Porketta Roast

Things can be super busy sometimes, so I developed this delicious pork and potatoes meal that’s perfect for the Instapot. The meat is so tasty and it falls apart when you cut into it. The potatoes are mouth wateringly good and naturally flavoured during the cooking process from the roast spices. The drippings can be drizzled over the meat and potatoes for an out of this world gravy. It’s a great meal any time of the year and goes from Instapot to table in just over an hour!

Ingredients:

Pork shoulder 500gm – 1 kg.
Porketta seasoning (see Seasoning recipe)
Baby potatoes
Chicken stock (unsalted) 2 cups

Porketta Seasoning

Combine the following spices in a small bowl, stir until completely combined.

1 tsp onion powder
3 tsp garlic powder
2 tsp dried parsley
2 tsp ground black pepper
2 tsp dried basil
2 tsp dried rosemary
2 tsp dried thyme
2 tsps dried fennel seed
2 tsp dried oregano
1 tsp salt

Method:

Rub the Porketta Seasoning over the entire pork shoulder.
Add 2 cups of chicken stock to Instapot ensuring trivet is on the bottom of the pot
Lay spiced porketta over trivet in pot.
Add baby potatoes over roast.
Lock on lid and ensure you press the lever on lid to ‘vent steam’.
Set Instapot to “pressure cook” setting.
Cook for 55 minutes, allow natural release of steam

Note

**cooking time may vary depending on weight and thickness of roast

Ingredients:

Dressing Ingredients:

Method:

Ingredients:

Porketta Seasoning

Method:

Note

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