Peanut & Bean Sprout Rice Bowl

Tuesday, May 30, 2017. Author Leilah Isaac

Get your fill of greens with this original rice bowl

Ingredients (Serves 2)

Rice bowl

1/2 cup uncooked white Basmati rice (100g)

1 cup baby spinach (100g)

1.5 cups sugar snap peas (150g)

1.5 cups Bean sprouts (150g)

1 cup frozen peas (150g)

Dressing

2 tbsp all-natural, smooth peanut butter (30g)

1 tbsp Dijon mustard (15g)

5 tbsp water (75 ml)

1/4 lemon

1 tsp honey (5 ml)

3 tbsp soy sauce (45 ml)

1/2 medium red chili

 

Nutritional value (per serving)

Calories: 362

Protein: 16%

Carbohydrates: 62%

Fat: 23%

 

Method

Dressing

1) Finely chop the red chili.

2) In a small bowl thoroughly mix the peanut butter, mustard, soy sauce, and juice from the lemon. Add the water 1 tbsp at a time to achieve the desired consistency.

3) Once the consistency is correct, add the chopped chili and set aside. 

 

Rice bowl

1) Cook the rice as per the instructions on the packet.

 

2) Bring a pan of water to boil and add the peas and bean sprouts, simmer for 3 mins and drain. 

 

3) Wash the spinach and the sugar snap peas using a sieve. 

 

4) Mix all the ingredients together in a bowl topped with the peanut dressing. Service while the rice is warm 

 

Tip: This salad is a beautiful accompaniment to your preferred protein source.

Discover the many health benefits of spinach and whether your genotype would benefit from this recipe by clicking here.

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