Colourful vegetable bowl with peanut sauce

Colourful vegetable bowl with peanut sauce: an easy recipe with brown rice, broccoli, pepper, cucumber, carrot and a creamy peanut butter and lime dressing.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 480 kcal per serving
• Protein: 14 g
• Fat: 22 g
• Carbs: 56 g

Ingredients

• 120 g brown rice
• ½ head of broccoli
• 1 red pepper
• ½ cucumber
• 1 carrot
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1 tbsp olive oil

Method

You’ll need: saucepan · chopping board · knife · grater

1. Cook the brown rice according to the packet instructions until soft and fluffy. Let the steam escape briefly.
2. Break the broccoli into small florets and steam briefly or cook in a little water until tender-crisp. That way it stays nicely crunchy.
3. Wash the pepper, cucumber and carrot and cut into thin strips or slices. You can also coarsely grate the carrot.
4. For the sauce, stir the peanut butter, soy sauce, lime juice, maple syrup and olive oil until smooth. If it's too thick, loosen it with a little water.
5. Divide the rice between bowls and arrange the veg on top. Pour the peanut sauce over or serve it on the side.
6. Serve straight away, finished with a little extra lime juice if you like.

Good to know

A bowl like this doesn't make a fuss and still looks like really good food. Nicely crunchy, creamy and pleasantly fresh. Just right when you want something satisfying without much kitchen stress.

Swaps

Brown rice → quinoa (a bit more protein and magnesium) | Peanut butter → almond butter (provides vitamin E) | Soy sauce → tamari (gluten-free with the same savoury note) | Olive oil → avocado oil (milder flavour, similar fat profile)

Allergens

Contains peanuts and soya. For children, season mildly and cut the veg to a suitable size; during pregnancy it's generally fine with thoroughly washed veg and well-cooked broccoli. Contains: gluten (soy sauce).

Dairy-free recipes