Mystic Avo & Sweet Potato Bowl with Chicken Inspired by Mega Gardevoir

• Rinse the rice to remove excess starch.
• Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover, and cook for 10 mins.
• Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, trim and thinly slice the radish. Zest and quarter the lime. 
• In a bowl, mix the radish with soy sauce, 1 tsp sugar (per 2P) and the juice of 2 lime wedges (per 2P).
• Peel and grate the garlic (or use a garlic press).
• Halve the chilli and discard the core and seeds. Finely chop.
• Trim the green beans.

TIP: Have kids assist with the pickling process!

• Place a pan over medium-high heat with a drizzle of oil.
• Fry the green beans until starting to char, 2-3 mins.
• Add the garlic and half the chopped chilli (use less if you don't like spice).
• Lower the heat to medium, cook for 1 min.
• Add a splash of water and cover with a lid. Cook until tender, 4-5 mins.

• With everything almost ready, halve the avocado and remove the pit.
• Use a tablespoon to scoop out the flesh onto a board. Cut into 2cm chunks.
• Stir the lime zest through the rice, fluffing it up as you go.