Rainbow bowl

Yoghurt dressing

• 150 g goats cheese
• 150 g Greek-style natural yoghurt
• 3 tsp fresh thyme leaves
• ¼ tsp salt
• 1 pinch ground black pepper

Turmeric marinade

• 2 pieces lemon zest (1 x 4 cm), no white pith
• 1 garlic clove
• 20 g lemon juice
• 20 g olive oil
• ½ tsp salt
• ½ tsp ground turmeric
• 300 g skinless chicken breast fillet, cut into cubes (2 cm)

Chopped vegetables

• 1 red capsicum or yellow capsicum, deseeded and cut into pieces
• 200 g cauliflower, cut into small florets
• 150 g carrot, cut into pieces
• 20 g apple cider vinegar
• ½ tsp salt
• ¼ tsp ground black pepper
• 20 g olive oil

Rice and Assembly

• 200 g brown rice
• 1200 g water
• 1 tsp salt
• 200 g beetroot, peeled and cut into pieces (approx. 4-5 cm)
• 200 g sweet potato, peeled and cut into wedges (2 cm)
• 20 g olive oil
• 1 - 2 tbsp honey
• 5 - 8 fresh button mushrooms, cut into thin slices (approx. 150 g)
• ½ cucumber, cut into thin slices (approx. 200 g)