Peanut Bowl

Peanut Bowl

  1. 1 cup (250ml) brown rice
  2. 2 sweet potatoes, peeled and cubed into 1/2 inch pieces
  3. 1 teaspoon olive oil
  4. 1 bunch of kale, stalks removed, roughly chopped
  5. 1 bunch chard, roughly chopped
  6. 1/4 cup (60ml) pumpkin seeds, lightly toasted in a dry fry pan
  7. Fresh greens to garnish
The Peanut Sauce
  1. 1 1/2 cups (350ml) unsweetened peanut butter
  2. 1 tablespoon minced fresh ginger
  3. 1 glove of garlic, chopped
  4. 1/2 teaspoon cumin
  5. 1 tablespoon fish sauce
  6. 3 tablespoons lime juice
  7. 3 tablespoons soy sauce
  8. 1 teaspoon sesame oil
  9. 1 teaspoon sriracha sauce, or more to taste
  10. 1/2 cup (125ml) coconut water, or more depending on thickness of sauce
  11. Touch of brown sugar or maple syrup to taste
  1. Preheat oven on to 400F.
  2. Place rice in a sieve and rinse well under cold water. Place rice in saucepan, add 2 cups of water, a knob of coconut oil, a pinch of salt, and bring to the boil. Cover, turn to low, and leave to cook for 40 minutes. (Or cook according to package directions - brown rice instructions can vary).
  3. Place cubed sweet potato on roasting pan, toss with olive oil and a sprinkle of sea salt and black pepper. Roast in hot oven for 20 minutes, or until crispy-rimmed and cooked through.
  4. Meanwhile, make the peanut sauce by combining sauce ingredients in a food processor and blitzing until smooth. Taste the sauce and adjust accordingly. If it’s too thick, add more coconut water. Set aside.
  5. Place greens in steamer over a pot of boiling water. Steam for 2 minutes, or just until wilted.
  6. To serve, divide rice between bowls. Top with some peanut sauce, steamed greens, sweet potato, sesame seeds and garnish with fresh greens.
  1. Serves 4