Tenderloin Tips Bowl Recipe

Time30m

Serves2

Jasmine rice, chili crunch oil, red cabbage, cucumber, avocado, daikon radish, carrots yum yum sauce

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Ingredients

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1
Cook Jasmine Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1.5 cups of water. Bring to a boil over high heat. Once boiling, reduce to low heat, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes.

2
Chop Vegetables
While the rice is cooking, prepare the vegetables. Shred 1 cup of red cabbage, julienne 1 medium daikon radish, julienne 1 medium carrot, and slice 1 medium cucumber. Set aside.

3
Assemble the Bowl
In a serving bowl, fluff the cooked jasmine rice with a fork. Top the rice with the shredded red cabbage, julienned daikon radish, julienned carrot, and sliced cucumber. Add sliced avocado on top.
4
Add Finishing Touches
Drizzle the chili crunch oil over the top for a spicy kick and add 1 tablespoon of yum yum sauce for creaminess. Adjust the amount of chili oil to taste.