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Peanut butter

Veggie bowl with rice and peanut butter


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...
Step 1:

Start by cooking the rice according to the packet instructions and leave to cool.

Step 2:

Prepare the vegetables: grate the carrots, wash and slice the radishes, cook the broad beans and chop the red cabbage and avocado.

Step 3:

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.

Step 4:

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.

Step 5:

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!

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