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Wholegrain rice, mackerel & beet bowl

Wholegrain rice, mackerel & beet bowl

By Harper Magbanua
15’ Prep time
40’ Cook time
55’ Total time
906 Calories
2 Serving

Summary

Ed smith's dish is an earthy version of a poké bowl with a warming, nasal tickle thanks to a honey and mustard dressing and chilli peanuts. other than roasting some butternut squash chunks, it’s just an assembly job.
Harper Magbanua 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. Spread the squash on a baking sheet, then drizzle with 1 tbsp oil and tumble until glossy. Roast for 35-40 minutes until coloured, soft and sweet.
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Step 2

Meanwhile, prepare the remaining ingredients in three bowls. Combine the beetroot with a generous pinch of sea salt flakes in the first bowl, the mackerel flakes in the second and stir together the honey, mustard and remaining oil in the third bowl until emulsified.
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Step 3

Cook the rice according to pack instructions, then divide between two serving bowls.
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Step 4

Add separate piles of beetroot, mackerel, rocket, peanuts or seaweed and squash to each bowl. Pour the dressing over the rocket and squash, then serve.

Ingredient

  • Extra virgin olive oil
    Extra virgin olive oil
    4 tbsp
  • Dijon mustard
    Dijon mustard
    1 tbsp
  • Clear honey
    Clear honey
    1 tbsp
  • Fresh beetroot
    Fresh beetroot
    150 grams
  • Microwaveable wholegrain rice
    Microwaveable wholegrain rice
    250 grams
  • Boneless hot smoked mackerel fillets
    Boneless hot smoked mackerel fillets
    100 grams
  • Essential sweet chilli coated peanuts
    Essential sweet chilli coated peanuts
    4 tbsp
  • Butternut squash
    Butternut squash
    0.5
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