- Black rice – 100 g
- Pumpkin – 150 g
- Tofu – 100 g
- Coriander – 1 tbsp
- Mint -1 tsp.
- Vegetable oil – 1 tbsp. for the pumpkin and the dressing
- Sesame oil – 1 tbsp
- Lime juice – 1 tsp. for the pumpkin and the dressing
- Soy sauce – 1 tbsp.
- honey
- Ground coriander – ¼ tsp.
- Ground black pepper – ¼ tsp.
Method of preparation:
Boil the rice and let it cool.
Preheat oven to 180 C. Cut the pumpkin into cubes, sprinkle with oil, lime juice, salt and bake in the oven for 20 minutes. Cut the tofu in cubes, chop the coriander and mint coarsely. Prepare the dressing in a salad bowl: combine the soy sauce, lime juice, honey, sesame oil, coriander and black pepper. Add the rice, pumpkin, tofu and greens, and mix.
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