PEANUT, CRANBERRY &
PEPPER
BOL POKÉ
Makes 4 bowls
INGREDIENTS
4 Chicken breasts, cut into cubes
1 Juice of half a lime
2 tbsp. Natural peanut butter
212 ml NUTRA-FRUIT Cranberry Spicy Jelly
3 tbsp. Sesame seeds
4 Lebanese cucumbers, sliced
2 cups Sushi rice, cooked
2 cups 2-colour quinoa, cooked
2 cups Bean sprouts
1 cup Edamame
2 Zucchinis, spiralized or julienned
2 Mangos, sliced
6 Radishes, julienned
2 cups Mache lettuce
½ Container of mixed sprouts
1 cup Toasted peanuts
1 cup NUTRA-FRUIT Sweetened Dried Cranberries
2 Green onions, cut into diagonal wedges
1½ cups Fresh mint and cilantro, mixed and finely chopped
1 drizzle NUTRA-FRUIT Cranberry, Raspberry, Blueberry & Green Tea Salad Dressing
INSTRUCTIONS
Cook the rice and quinoa then let cool. Cut the chicken into cubes, sprinkle with salt and pepper, then grill in a pan. Once the chicken is cooked, deglaze with the juice of half a lime. Add the peanut butter and cook for 1 minute stirring. Add the jar of cranberry spicy jelly and cook for 2 minutes. Let cool.
Prepare all the ingredients, slice the cucumbers and green onions. Chop the cranberries and peanuts together. Chop the mint and cilantro finely. In a large bowl, add the rice and quinoa. Add the other ingredients on top. Finish with the chicken and herbs, then drizzle some cranberry, raspberry, blueberry & green tea salad dressing.
NUTRA-FRUIT products you will need to make this wonderful recipe.
