Banana Rice Bowl
How did I come up with this unique Banana Rice Bowl combination? At lunchtime, I craved something spicy yet easy. I decided to make banana chat, but it didn’t seem filling enough. I remembered I had some cooked rice in the fridge. While taking it out, I noticed moong sprouts, and grilled tofu so I decided to add those as well. However, it looked very bland. I decided to add cucumber and tomatoes. Now it looked colorful, tempting, and healthy. To my surprise, the combination turned out delicious. It was a delightful and tasty meal.
- 1 banana sliced
- 1 cup cooked rice
- ¼ cup moong dal sprouts
- ¼ cup cucumber chopped into small pieces
- ¼ cup tomatoes chopped into small pieces
- ¼ tsp tofu in small cubed grilled
- ½ tbsp salt green coriander
- ½ tbsp roasted cumin seed powder
- 2 tbsp sugar
- 1 tbsp cilantro chopped
- 2 tbsp lemon juice
- 2 tbsp broken pecans
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In a wide serving bowl, we will add all the ingredients one at a time cup of cooked rice, sliced banana, tofu, sprouts, cucumber, and tomatoes.
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Sprinkle salt, roasted cumin seed powder, sugar, cilantro, green chilies, and lemon juice. Toss it all together.
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Heat about one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color.
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Finally, top with pecans.
