Spicy Tikka Konjac Rice Bowl

I started using organic Konjac products during my prep to aid as a filler. They add fibre to your plate without the load on macro count. At 10 calories, 0 carbs, 0 fat and 5 grams of fibre they are an amazing find for anyone looking for plant-based competition meals. Konjac is a root vegetable that has been eaten in Japan for centuries. It has a very neutral taste but will take on flavours and spices, much like traditional rice. It also comes in a noodle form which is great for vegan spaghetti night!

Make yourself a Konjac rice bowl!

In a lightly oiled sauce pan, on medium heat, fry 1/4 of a red onion and 1/2 a teaspoon of garlic (add more to taste). Rinse off your Konjac noodles in a strainer and pour the entire package into the pan once your onion and garlic are lightly browned. Add in 1 tablespoon of Pataks Tikka curry paste and mix it around - turn off the element set it aside.

In a BIG (is there any other size?) salad bowl, add 2-3 cups of baby spinach. Chop up 1/4 of an orange pepper, and dice 34g (or 1 serving) of pickled turnip. Using 2/3 of your curried Konjac rice, pour it on top of your spinach. Then add 1 cup of black beans, your orange pepper, and turnip. I used a julienne peeler (or a Spiralizer) to give the cucumber a little flare and placed it along the sides - this is for curb-appeal - not a necessary step if you don't have one of these peelers - don't make a special trip to the store for one - unless you really want to - in which case do it because they are must-have for zucchini spaghetti (incert end of off-subject rant here). Add 1/4 of a thinly sliced avocado for some healthy fats, some pink Himalayan sea salt to taste and Sriracha hot sauce! Enjoy looking at it and eating it!

Macros: Calories: 402, Protein: 22g, Carbs: 57g, Fat: 9g, Fibre: 31g, Sugar: 2g