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Peanut butter
Veggie bowl with rice and peanut butter
Recipe
Serves 4:
250 g of 3 rice mix
2 carrots
1/2 bunch red radish
200 g broad beans
1/4 red cabbage
1 avocado
500 g fresh salmon
2 tablespoons soy sauce
1 tablespoon sesame oil
Ingredients for the sauce: 2 tbsp 100% peanut butter, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1/2 lemon, 2 tbsp sesame oil
Toppings :
- parsley, coriander, black and golden sesame, yellow lemon...
Start by cooking the rice according to the packet instructions and leave to cool.
Prepare the vegetables: grate the carrots, wash and slice the radishes, cook the broad beans and chop the red cabbage and avocado.
Prepare the salmon: Remove the skin from the salmon fillet. Cut into cubes and season with the soy sauce and sesame oil. Leave to marinate in the fridge for 30 minutes.
Making the sauce: squeeze the juice of half a lemon and mix with the rest of the ingredients. If necessary, add a little water for consistency.
Arrange the rice in a shallow dish. Arrange the vegetables and salmon on top. Finish with toppings: parsley leaves, coriander leaves, sesame seeds and a slice of lemon. Serve the bowl with the peanut butter sauce.
For a sweet and savoury touch, you can add small cubes of mango.
Menguy's little extra: Use the crunchy peanut butter to add crunchy peanut chips to your bowl!
