Avo Sun-dried Tomato Bowl

 
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Still buzzing from my birthday trip to Bali back in August, I was romanced by the complex flavors which came to light through my vegan food adventures in Canggu. What surprised me the most was not that vegan food was so widely available throughout Canggu and other parts of Bali (specifically in areas where foreigners have made their home), rather it was the variety of dishes and flavors in vegan cuisine that I never knew was possible. The Rendang Burger at Peloton Supershop in Canggu and the Pink Beetroot Latte at Kynd Community are some of the standouts from my tasty discoveries.

My first interaction with veganism was when I was living in Los Angeles. There was good vegan food there, but compared to what I tasted in Bali, I’ve got to give it to the Aussie’s in Bali who brought the cuisine to life for me. It’s not just in the presentations, but also in the creativity of the menus. (Look through the different cafes in Melbourne on Instagram and you’ll notice how alive their passion for cafe culture is, which is translated in the creativity of their food and presentations. But, of course, not all of the good cafes in Melbourne are vegan). Through my adventures in Bali, I have been inspired to create vegan dishes which are just as tasty and beautiful to look at. Here’s my simple rendition of a vegan bowl, packed with nutritious healthy fats and delicious flavors.

What you need:

  • knife

  • chopping board

  • three bowls

What goes in:

  • avocado

  • small red onion

  • ½ lemon

  • sun-dried tomatoes (in olive oil)

  • pesto

  • pink salt

  • fresh grounded black pepper

  • thyme

  • red rice

What to do:

  1. Use about 6 pieces of sundried tomatoes. Chop the sundried tomatoes into fine pieces and place into a bowl. Season with a pinch of salt, pepper, and a dash of thyme powder.

  2. Add one teaspoon of pesto into the bowl and mix well. Set this aside for now.

  3. Chop the small red onions into fine pieces.

  4. Slice the avocado in half and cut into small squares. Tip: I cut the avocado into squares in its skin and then push it out at the end.

  5. Add the small onion and avocado into another bowl. Add the juice of half a lemon and season with salt and pepper. Then mix well.

  6. Place a bowl of cooked red rice into a bowl. Then top it off with the avocado mixture and then the sun-dried tomato mixture.

Now it’s time to enjoy!