Autumn Rice Bowl

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Today's lunch was an absolute 10/10. Which is totally unexpected because.... I made it from leftovers that were NOT great (e.g. the blandest soup in the history of the universe).

To be honest, I'm not even totally sure what to call this dish... It's a concoction of ingredients that somehow come together to taste absolutely amazing, but it's definitely not something I've ever had before.

With autumn drawing in, I've really been getting into soups lately. Yesterday I made this butternut squash soup, but it was not my finest culinary achievement. So I decided to 'soup' it up a little, with some rice, roasted veggies, crispy tofu and a drizzle of honey and sesame seeds, somehow my soup was transformed into a lovely little lunch for me.

And the best thing is, you can make this a hundred times in a hundred different ways! With any flavour of soup, your choice of veggies, the possibilities are endless and I'm so excited to test out more variations of this dish.

I hope you enjoy and remember to make this dish your own! There are no rules :).

The Preparation:

You're gonna want to start by collecting the following ingredients:

• 1/2 portion of cooked rice

• 1 portion soup (any kind! I used curried butternut squash soup here)

• 1 portion Tofu

• Veggies of your choice (I used courgette, sweetcorn and carrots)

• Honey

• Sesame seeds

The cooking:

First we'll get our tofu and veggies going. Chop everything up into small cubes and add to a small frying pan. Leave to fry on a high heat until the tofu is golden and crispy.

As the tofu and veg is cooking, microwave your soup and rice to heat it up.

The Plating:

I told you this was a simple recipe!

Add your rice to a bowl, and pour the soup alongside. Tip in the tofu and veggie mix. Drizzle honey over everything - this is what really adds a depth of flavour to the dish! Sprinkle over some sesame seeds for presentation.

Enjoy :).

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