Melon ceviche bowl
"This Bowl for change with Beets & Roots combines two of my favorite salad recipes and in line with our Flavor Issue, this dish, inspired by ceviche, is packed with flavor (as we all know, more is more). The dressing with toasted coriander seeds goes great with the sweet potatoes and will make you wonder: “What is this flavor?”. Salty corn nuts complete its flavor profile containing sweet melon, an acidic onion dressing and spicy Gochujang mayonnaise, that gives this bowl the necessary punch."
Difficulty
Easy 👌Ingredients
Utensils
knife, cutting board, grater, baking sheet, frying pan, pot, immersion blender, fine sieve, large bowl, bowl
How-To Videos
How to cook wild rice
Basic mayonnaise
How to chop green herbs
How to deseed a pomegranate
Nutrition per serving
Step 1/4
- 200 g sweet potatoes
- ½ cantaloupe
- 150 g carrots
- ½ avocado
- ¼ pomegranate
- ½ 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
- 1 tbsp coriander seeds
- 50 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
- 1 shallots
- 60 ml white wine vinegar
- 7½ g sugar
- 30 ml carrot juice
- 75 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
- 50 g mayonnaise
- 2½ g gochujang
- 25 g corn nuts
- 5 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!
