Rainbow Bowl

Yogurt Dressing

• 155 g goat cheese
• 155 g Greek yogurt
• 5 sprigs fresh thyme leaves
• ¼ tsp salt
• ⅛ tsp ground black pepper
• 1 lemon

Turmeric Marinade

• 1 garlic clove
• 30 g extra virgin olive oil
• ½ tsp salt
• ½ tsp ground turmeric
• 450 g chicken breast fillets, boneless, skinless in pieces (2.5 cm/1 in.)

Chopped Vegetables

• 85 g red bell pepper, deseeded and cut into pieces
• 140 g cauliflower florets
  of 140 g broccoli florets
• 1 tsp cider vinegar
• ½ tsp salt
• ¼ tsp ground black pepper
• 30 g extra virgin olive oil

Rice and Assembly

• 200 g long-grain brown rice
• 1135 g water
• 1 tsp salt
• 225 g beetroots, raw, peeled and cut into pieces (12 mm/½ in.)
• 200 g sweet potatoes, peeled and cut into pieces (12 mm/½ in.)
• 30 g extra virgin olive oil
• 1 - 2 tbsp honey
• 225 g English cucumber, quartered and sliced
• 2 ripe avocados, sliced