Vegan Green Buddha Bowl



Boil the rice in a large saucepan with the coconut milk and stock for 15-20 minutes, uncovered, stirring occasionally.

Place the soy sauce, lime juice, palm sugar, rice vinegar, chilli and sesame oil in a clean jam jar and shake well. Set aside to dissolve the sugar, then shake again just before using.

Cook the asparagus, broccoli and peas in boiling water for 2 minutes. Drain and refresh in cold water until cold.

Place the hot rice in a bowl.

Scoop the avocado out with a spoon and fan it over one side of the hot rice. Add the cooked, drained green vegetables to the other side and pour over the dressing. Top with toasted coconut flakes, chives and serve.