Revitalizing Vietnamese Lunch Bowl

Allergens

Shrimp, nuts

Ingredients

• 1 cup cooked jasmine rice
• 2 oz grilled shrimp
• 1/2 cup cucumber, thinly sliced
• 1/2 cup red bell pepper, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 1/4 cup bean sprouts
• 1/2 avocado, sliced
• 1 tbsp roasted peanuts, chopped
• 1/2 lime, juiced
• Salt and pepper, to taste

Instructions

1. Cook jasmine rice according to package instructions and let it cool.
2. Grill shrimp until cooked through and set aside.
3. In a large bowl, combine the cooled rice with cucumber, red bell pepper, mint leaves, basil leaves, and bean sprouts.
4. Top the salad with grilled shrimp, avocado slices, and chopped roasted peanuts.
5. Drizzle lime juice over the salad and season with salt and pepper to taste.

Chef’s Insight

This revitalizing Vietnamese lunch bowl is not only delicious but also packed with essential nutrients that will fuel your day.

Notes

This dish is perfect for those following a gluten-free diet.