Melon ceviche bowl

Based on 6 ratings
Sponsored

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
30
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g sweet potatoes
cantaloupe
300 g carrots
avocado
½ pomegranate
chili
2 tbsp coriander seeds
100 g wild rice
shallots
120 ml white wine vinegar
15 g sugar
60 ml carrot juice
150 ml vegetable oil
100 g mayonnaise
5 g gochujang
50 g corn nuts
10 g mint
salt
vegetable oil (for coating)
Metric
Imperial

Utensils

  • knife
  • cutting board
  • grater
  • baking sheet
  • frying pan
  • pot
  • immersion blender
  • fine sieve
  • large bowl
  • bowl

Nutrition per serving

Cal
970
Protein
11 g
Fat
67 g
Carb
90 g
  • Step 1/4

    Preheat the oven to 180°C/350°F. Peel and dice sweet potatoes. Halve the cantaloupe, deseed and peel it. Peel and roughly grate carrots. Dice avocado and deseed pomegranate. Finely chop chili and set aside.
    • 400 g sweet potatoes
    • cantaloupe
    • 300 g carrots
    • avocado
    • ½ pomegranate
    • chili
    • knife
    • cutting board
    • grater

    Preheat the oven to 180°C/350°F. Peel and dice sweet potatoes. Halve the cantaloupe, deseed and peel it. Peel and roughly grate carrots. Dice avocado and deseed pomegranate. Finely chop chili and set aside.

  • Step 2/4

    Spread out diced sweet potato on a baking sheet, drizzle with vegetable oil and add salt. Bake for approx. 20 min. or until sweet potatoes are soft. Toast coriander seeds in a pan without oil and set aside. Cook wild rice according to packaging instructions.
    • 2 tbsp coriander seeds
    • 100 g wild rice
    • salt
    • vegetable oil (for coating)
    • baking sheet
    • frying pan
    • pot

    Spread out diced sweet potato on a baking sheet, drizzle with vegetable oil and add salt. Bake for approx. 20 min. or until sweet potatoes are soft. Toast coriander seeds in a pan without oil and set aside. Cook wild rice according to packaging instructions.

  • Step 3/4

    Blend shallots, white wine vinegar, sugar, carrot juice, coriander seeds and oil with an immersion blender and season with salt. Pass through a fine sieve. In a bowl, combine melon, carrots, finely chopped chili and baked sweet potato with the dressing.
    • shallots
    • 120 ml white wine vinegar
    • 15 g sugar
    • 60 ml carrot juice
    • 150 ml vegetable oil
    • immersion blender
    • fine sieve
    • large bowl

    Blend shallots, white wine vinegar, sugar, carrot juice, coriander seeds and oil with an immersion blender and season with salt. Pass through a fine sieve. In a bowl, combine melon, carrots, finely chopped chili and baked sweet potato with the dressing.

  • Step 4/4

    Combine mayonnaise with gochujang paste and season to taste with salt. Divide salad into bowls and top with avocado. Dollop spicy mayonnaise on the salad and garnish with corn nuts, mint and pomegranate seeds. Enjoy!
    • 100 g mayonnaise
    • 5 g gochujang
    • 50 g corn nuts
    • 10 g mint
    • salt
    • bowl

    Combine mayonnaise with gochujang paste and season to taste with salt. Divide salad into bowls and top with avocado. Dollop spicy mayonnaise on the salad and garnish with corn nuts, mint and pomegranate seeds. Enjoy!