Whether it’s breakfast, lunch or dinner, these irresistible and versatile recipes will bowl you over! Have a taste and see for yourself! 

Egg breakfast bowls  

Serves 4  

Ingredients 

For the crispy beans  

410g white beans, drained and rinsed
1 tsp each garlic powder, onion powder, chilli flakes and dried basil
Salt and milled pepper
2 Tbsp corn flour
¼ cup olive oil    

150g button mushrooms, sliced
Canola oil, for frying
1 Tbsp butter
4 eggs, fried
4 tortillas, toasted
2 avocados, diced and drizzled with lemon juice   

Method 

1. Preheat oven to 180°C. 
2. Arrange beans on a baking tray and pat down with paper towel to remove excess moisture. 
3. Bake for 10 minutes to dry out. Remove.
4. Toss beans in seasonings and corn flour. Place on a lined baking tray and coat in a generous drizzle of olive oil.
5. Roast beans for 20-30 minutes, or until crispy and golden.
6. Heat oil in a pan over medium heat and fry mushrooms, about 10 minutes or until golden. 
7. Remove and set aside.
8. Add another drizzle of oil in the same pan, along with butter and fry eggs to desired consistency – we opted for saucy, runny yolks.
9. Top tortillas with eggs, crispy beans, mushrooms and avocado. Serve warm. 

Recipes & Styling: Sjaan van der Ploeg 
Food assistant: Lerato Motau 
Photographs: Zhann Solomons  

Smoked snoek bowls with veggies and brown rice 

Makes 4 // Cooking time 25 minutes 

Ingredients 

1 cup brown rice, cooked
½ cucumber, thinly sliced
400g smoked snoek, flaked
1 cup vegetable pickle
1 avocado  

Method  

1. Assemble the bowls by layering the rice, cucumber, snoek, pickles and sliced avocado. Season to taste and serve.

Recipe & styling: Leila-Ann Mokotedi
Photography: Andreas Eiselen // HMimages.co.za 

Katsu chicken bowl

Serves 2

Ingredients 

⅓ cup soy sauce 
2cm knob ginger, grated 
2 Tbsp honey 
1 Tbsp sesame oil, optional 
1 tsp chilli flakes 
Salt and milled pepper 
2 chicken breast fillets, butterflied 
1 cup panko crumbs 
¼ cup sesame seeds + extra for serving 
Olive oil, for frying 
150g shelled edamame beans 
2 cups cooked sushi rice 
1 avocado, sliced 
Spicy miso aioli 
Sliced spring onion and nori, for serving    

Method  

1. Whisk together soy sauce, ginger, honey, sesame oil and chilli
2. Season the chicken and marinate in soy sauce mixture for at least 30 minutes. 
3. Mix panko and sesame seeds and thoroughly coat chicken, pressing down to make sure it sticks. 
4. Heat oil over medium heat and fry until golden and crispy on both sides. Set aside and keep warm. 
5. Fry the edamame beans until golden, about 5-8 minutes. 
6. To assemble, divide sushi rice between bowls then top with veggies and sliced chicken. 
7. Drizzle with aioli and scatter with spring onion and nori.

Recipes and styling: Gail Damon 
Photographs: Zhann Solomons