Parma Ham power bowl

Portion size: Serves 2
Prep time 10 min. Cook time 25 minutes
Difficulty: easy

Gluten-free

Pollyanna Coupland

Food producer, delicious.

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This protein-packed, flavour-rich power bowl combines Parma Ham, creamy burrata, roasted sweet potato, avocado and sun-dried tomatoes, on a bed of herby brown rice.

High-protein dish: With Parma Ham and burrata cheese, this recipe packs in two protein sources. Avocado, sun-dried tomatoes, olives and herbs add to your weekly plant count.
Meal prep idea: Roast the sweet potato a day ahead and store in the fridge to make this recipe even faster.
Smart ingredients: Available in ready-to-eat slices, Parma Ham is an easy way to elevate a quick bowl meal. It’s a PDO-protected ingredient, meaning it’s only made in a specific area of Italy to a traditional recipe, and is renowned for its delicate savoury flavour.
Delicious and satisfying: With creamy burrata and sweet potato also in the mix, this recipe is the perfect balance of salty, creamy and sweet to refuel after a workout or give you that much-needed mid-afternoon pick-me-up.

Add a tasty twist to your breakfast with our crispy Parma Ham breakfast tacos.

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Ingredients

250g bag microwavable brown rice
1 large sweet potato
1 tsp olive oil
3 basil sprigs, leaves roughly chopped
3 parsley sprigs, leaves roughly chopped
1 burrata ball
6 Parma Ham slices
½ avocado, sliced
60g sun-dried tomatoes
30g pitted black olives
1 tsp extra-virgin olive oil
1 tsp balsamic glaze

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Method

Heat the oven to 180ºC fan/200ºC/gas 6. Cook the rice in the microwave, then fluff it up and leave to cool. Dice the sweet potato into 1cm cubes, toss with 1 tsp olive oil, then roast in the hot oven for 20-25 minutes, turning halfway through.
Once the rice has cooled, stir through the chopped herbs, then season and divide between 2 bowls, making an even layer in each. Carefully cut the burrata in half horizontally and place a half on the rice in the centre of each bowl, then arrange the sweet potato, Parma Ham, avocado, sun-dried tomatoes and olives around the edge. To finish, season the burrata with salt and black pepper, then drizzle with the oil and balsamic glaze.