Peanut Satay Rice Bowl
Photo via Pexels
This is the bowl to make when you want big flavour with very little fuss. A quick satay-style sauce comes together from peanut butter, ginger and a splash of soy, then coats warm brown rice and a tangle of crunchy vegetables. Sesame seeds and lime finish it with freshness. Ready in under half an hour.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Choose a product for brown rice - we add the cheapest by default.
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Choose a product for crunchy peanut butter - we add the cheapest by default.
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Choose a product for sesame seeds - we add the cheapest by default.
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Choose a product for ground ginger - we add the cheapest by default.
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Local shop2 carrots, cut into ribbons
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Local shop1 red pepper, sliced
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Local shop150g sugar snap peas
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Local shop2 tbsp soy sauce
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Local shop1 lime, juiced
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Local shop2 spring onions, sliced
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 4 · about 40 minutes from start to finish.
Cook the brown rice in plenty of water for 25 minutes, or until tender, then drain.
Whisk the peanut butter with the soy sauce, ground ginger, lime juice and enough warm water to make a pourable sauce.
Steam or stir-fry the carrots, pepper and sugar snaps for a few minutes so they stay crisp and bright.
Divide the warm rice between bowls and top with the vegetables.
Spoon over the peanut satay sauce.
Finish with sliced spring onions and a scatter of sesame seeds.
Nutrition
Estimated per serving
Cook's tip
Warm the peanut butter sauce gently if it stiffens - a few seconds over a low heat brings it back to a silky, pourable consistency.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout.