Peanut Butter Raw Vegetable Bowl

The peanut butter sauce makes this dish. It is a super simple veggie/rice bowl which can be adjusted to use your favourite vegetables, raw, steamed or fried and your favourite rice. In this version I use a mix of brown and red rice and raw veggies. This meal is also suitable to take to work as it is really nice as a cold dish. I mix the sauce into the veggies just before eating.

Peanut Butter Sauce

recipe is for 1 person, easy to double, triple etc for more portions
adjust the amount of water depending on how liquid you like it, I like 3 TB (tablespoons) for 1 portion
adjust the amount of heat by adjusting the amount of sriracha (chilli sauce) or chilli jam you add, I like my food spicy and use 1 tea (teaspoon) of chilli jam per person

amounts

2 TB peanut butter
1TB tahini
1 tea gluten free soy sauce
1/2 tea sriracha sauce or 1/2 -1 tea sugar free home made chilli jam, recipe coming soon
2-4 TB water, depending on your preference of consistency
1 tea lemon juice
add all ingredients to a big jar and blitz with a stick blender

Assembly

here I used a mix of brown and red rice, the recipe for the rice is here and I have added the method at the end of this recipe
the rice takes approx 50 minutes plus cooling time
while your rice is cooking prepare the veggies
if you prepare this to take to work, chop all your veggies, except the avocado and store them in an airtight container in the fridge
finely grate some green cabbage with a knife or guillotine

Assembly

peel your carrot with a julienne peeler, I think it tastes better:)
finely slice some red raddish

cut some slices of avocado (cut the avocado just before eating, to avoid it getting brown)
cut up some rocket or baby spinach, it tastes better when cut small rather than large leaves

roughly chop some roasted almonds
sprinkle some sesame seeds on top
add the sauce just before serving
mix and eat-

Rice Cooking Method

I always cook at least this amount and keep left overs in the fridge, depending on the appetite it feeds 1-3 people

200 gr brown and 100 gr red rice
600 gr water
1/4 tea (teaspoon) sea salt
add salt to water and mix
add rice
bring to a boil without lid
reduce to a simmer and add a lid
set your timer to 30 minutes
make sure the rice is not boiling, just simmering
do not remove lid though
after 30 minutes take the pot off the heat, but leave the lid on
let the pot rest 10 minutes, set a timer
after 10 minutes, stir the rice with a spoon, add the lid again and rest 10 more minutes
after 50 minutes you can remove the lid and let the rice cool down or eat it while it is hot

Version with Cooked Veggies

these two recipes are really just an inspiration for you, because we all like different veggies and we like them prepared differently
and we like different rice, some like brown, red or white rice
you can mix your rice with any vegetable you enjoy to eat, the sauce brings it all together and makes it delicious
the version on the left is my cooked veggie version on basmati rice, with a drizzle of chilli jam