25 mins
Easy
A vibrant collection of salad cups filled with creamy sweet potatoes, taro, avocado, and crunchy nuts, all served in charming waffle cones.
40 mins
0 mins
40 mins
1) Heat the coconut oil in a large pot over medium-high heat.
2) Stir in the rice, onion, garlic and cook for 3 minutes.
3) Pour in the coconut drink, chicken stock, mixed ground spices, salt, dried apricots and cashews.
4) Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes until rice is tender.
5) Fry the sliced chicken breast in a pan with a pinch of black pepper.
6) Finally, boil the fresh spinach leaves and drain.
7) To serve, spoon the rice into the middle of a medium-sized bowl and place the boiled spinach on one side and the chicken slices on the other.
1) Heat the coconut oil in a large pot over medium-high heat.
2) Stir in the rice, onion, garlic and cook for 3 minutes.
3) Pour in the coconut drink, chicken stock, mixed ground spices, salt, dried apricots and cashews.
4) Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes until rice is tender.
5) Fry the sliced chicken breast in a pan with a pinch of black pepper.
6) Finally, boil the fresh spinach leaves and drain.
7) To serve, spoon the rice into the middle of a medium-sized bowl and place the boiled spinach on one side and the chicken slices on the other.
25 mins
1 hr
10 mins
