These meals are easy enough to make for a lazy Friday night meal in front of the TV – but they’re also pretty enough that you’re going to want to Instagram them! Take a picture of yours and share it with us using the hashtag #RCSinspired!

 

FANCY 2-MINUTE NOODLE BOWL

 

 Serves 4

 

Grilled chicken:

4 chicken breasts

1 lemon, juiced

2 tbsp butter, melted

1 sprig of thyme

salt and pepper, to season

vegetable oil, for frying

 

2 large eggs, at room temperature

 

Chicken broth:

2 chicken stock cubes or 2 tbsp concentrated chicken stock

1 litre water

2 tbsp soy sauce

2 tbsp honey

1 medium red chilli, sliced

1 lime, juiced

 

200g bok choi

4 packets 2-minute noodles

 

Sesame seeds and sprouts, to garnish

In a Ziploc bag, combine all the chicken ingredients together. Ensure the chicken breasts are covered completely. Allow to marinade for 30 minutes. Preheat a griddle pan until smoking, then brush with oil. Grill chicken breasts for five minutes per side. Take off the heat and allow to rest for five minutes before slicing.

 

While you grill your chicken, bring a pot of water to the boil then add your eggs. Boil for 7 minutes and allow to cool before you shell and slice them in half.

Combine all the broth ingredients together in a pot and bring to a gentle simmer. Add the bok choi and 2-minute noodles to the broth and allow to cook for 2 minutes.

Serve the broth with sliced chicken breasts and boiled eggs. Garnish with sesame seeds and sprouts.

 

 

CHIMICHURRI BEEF BROWN RICE BOWL

 

Serves 4

 

2 cups brown rice, cooked

 

Chargrilled corn and tomatoes:

100g mini corn or 2 whole corn cobs

drizzle of oil

salt and pepper, to season

100g baby tomatoes, halved

 

Seared steak:

350g sirloin steaks, room temperature

2 tbsp oil

2 tbsp unsalted butter

2 sprigs rosemary

3 garlic cloves, peeled and crushed

 

Chimichurri dressing:

1 cup fresh parsley leaves, packed

1 cup fresh coriander leaves, packed

1/2 cup olive oil

2 spring onions, sliced

2 garlic cloves, peeled

2 limes, juiced

2 tbsp balsamic vinegar

1/2 red chilli

salt and pepper, to taste

 

2 avocados, halved and sliced

coriander, to garnish

 

In a Ziploc bag, combine all the steak ingredients and leave in the fridge to marinate for 1 hour or overnight. Preheat a griddle pan until smoking point, then brush with oil. Grill the corn and baby tomatoes until char lines form, then season with salt and pepper. Set aside. On the same griddle pan, grill the steak for 6 to 7 minutes a side (for medium-rare). Take off the heat and allow to rest for 5 minutes before slicing. Combine all the chimichurri ingredients in a blender and blitz until well combined. In a bowl layer rice, steak, corn, tomatoes and avocado, then dress with chimichurri sauce. Garnish with coriander.

 

 

WARM RAINBOW BOWL

 

Serves 4

 

Roasted butternut:

500g butternut, peeled and cubed

drizzle of oil

1 tbsp turmeric

drizzle of honey

handful fresh thyme, washed

 

Falafel:

1 tin lentils, drained

50g coriander

50g parsley

handful mint leaves

3 tbsp olive oil

2 cloves garlic

1 lemon, juiced

salt, to taste

1 large egg

1 cup dried breadcrumbs

vegetable or canola oil, for frying

 

1 tin chickpeas, drained and rinsed

4 whole baby pickled beetroots, sliced

1/2 cup pumpkin seeds, toasted

yoghurt, to serve

coriander, to garnish

 

Preheat the oven to 200°C. On a baking sheet, combine all the butternut ingredients together and roast in the oven for 20 to 25 minutes or until slightly charred and cooked through.

 

For the falafel, combine the lentils with all the other ingredients, except the egg and breadcrumbs, in a blender. Blend until the ingredients are finely chopped and compact. Scrape down the sides and blend again until the texture looks similar to that of couscous. Stir in the egg and breadcrumbs until well combined. Season to taste with salt and pepper.  Using a tablespoon as measurement, form the mixture into golf ball-sized balls.

 

Fill a large pot with canola oil about 5cm full. Heat over medium-high heat for about 5 to 7 minutes. When the oil is hot, fry the falafel balls for 2 to 3 minutes or until dark golden brown in colour. Once the falafels are browned, remove them from the oil using a slotted spoon and drain on paper towel. To serve, layer the chickpeas at the bottom of each bowl, then top with the falafel, roasted butternut, pickled beetroot and garnish with pumpkin seeds, yoghurt and coriander.

 

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