Buddha Bowl with Poached Egg

Ingredients

4 oz

Potatoes, cut into 2 cm cubes, golden fried, cold

1 oz

Pickled onions, prepped

7 oz

Cous cous, cooked, cold

1 oz

Brocolinni, blanched and cooled

1/2 oz

Carrots, finely shaved

1/2 oz

Beets, finely shredded

1 1/2 oz

Avocado, sliced

1

Egg, poached

2 fluid ounce

Sesame vinaigrette, prepped

1 sprig

Cilantro

Sesame Vinaigrette Preparation:

2.5 fluid ounce

Olive oil

2 tbsp

Rice wine vinegar

2 tsp

Sesame oil

2 tsp

Honey

Pickled Onions Preparation:

2 oz

Red onion, thinly sliced

2 fluid ounce

White wine vinegar

Directions

1. Sesame Vinaigrette Preparation:

2. In a stainless steel bowl using a whisk, blend all of the ingredients together until completely incorporated.

3. Transfer the sauce to a food grade container and store in the refrigerator.

4. Pickled Onions Preparation:

5. Place the red onions and the white wine vinegar into a stainless steel mixing bowl.

6. Leave the onions in the vinegar for 20 minutes, stirring them half way through.

7. After 20 minutes, strain the onions and allow them to drain well.

8. Place the onions in a container, cover and place in the fridge until you need them.