Editor’s Note: This is the first recipe in a series of adventure motorcycling cooking tips & recipes from Motorcycling Chef Kylie Day, who is currently riding a solo round the world trip.
This one came at the request of quite a few riders who wanted a quick and easy ‘bowl’ meal which are so popular across all types of cuisine now. They make perfect sense for a meal on the road as they pack in great flavor, lots of veggies and some carbs.
Using a pre-cut salad kit is the ideal way to increase your variety of ingredients with no prep time at all. I was lucky enough to pick up a kale and cranberry kit. This gave me a mix of shredded kale, cabbage, carrot and broccoli with a sachet of cranberries and a Dijon mustard dressing.
1 x bag of fresh shredded salad mix – look for a kit that has an interesting dressing flavor
1 x packet of 90-second cooked brown rice and quinoa
Start by gently re-heating your cooked rice and grains in a frying pan over medium heat. Add a splash of water if they start to stick. If your pan is large enough, you can also stir-fry your bag of greens now, but if not, remove and divide between your serving plates.
Heat one teaspoon of olive oil in the frying pan over medium-high heat and quickly stir-fry the cut veg until just wilted. They should be hot but still vibrant and crisp.
Divide the veggie mix between plates and give it a good toss with the grains using your fork and spoon. Scatter over any nuts, seeds or dried fruit that came with the salad kit and drizzle with dressing.
Serves 1 -2
Kale and other shredded cabbage mixes are great for this style of dish. Not only do they add a good boost of flavor and fiber they are also much hardier than lettuce-based salad kits. This means they will hold up for a day or two if they weather isn’t extremely hot.
There is a great variety of pre-cooked rice and grains available now in the pasta section of any major supermarket. Take your pick and choose something that will add texture and flavor to the dish with no work on your part.
The other bonus with using these pre-cooked grains is the ability to have a variety of different carbohydrates without carrying a huge pantry of dry goods. The fact that they are already cooked also saves you time and more importantly precious cooking gas, as most grains take at least 15-20 mins to cook through.
- Any fresh kale or cabbage salad kit will work. Chose it based on availability and also any additional ingredients and dressings on offer
- If you want to add protein, a tin of tuna in brine will work well. Heat it through with the rice/grain component of the dish.