Melon ceviche bowl

Melon ceviche bowl

Based on 7 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

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

Ingredients

Servings2
200 g
sweet potatoes
½
cantaloupe
150 g
carrots
½
avocado
¼
pomegranate
½
chili
1 tbsp
coriander seeds
50 g
wild rice
1
shallots
60 ml
white wine vinegar
g
sugar
30 ml
carrot juice
75 ml
vegetable oil
50 g
mayonnaise
g
gochujang
25 g
corn nuts
5 g
mint
salt
vegetable oil (for coating)
MetricImperial

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

How to cook wild rice

basic-mayonnaise

Basic mayonnaise

how-to-chop-green-herbs

How to chop green herbs

how-to-seed-a-pomegranate

How to deseed a pomegranate

Nutrition per serving

Cal970
Protein11 g
Fat67 g
Carb90 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.
    • 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

    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.
    • 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

    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.
    • 1 shallots
    • 60 ml white wine vinegar
    • 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

    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!
    • 50 g mayonnaise
    • 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!

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