There’s so much truth in the saying “you eat with your eyes first”. Well, now you can eat healthy and pretty thanks to this gorgeous rainbow veggie bowl.
RAINBOW VEGGIE BOWL WITH A PEANUT SATAY SAUCE
Ingredients
300g soba noodles, boiled for 4 minutes or 1 cup brown rice, cooked
1 large sweet potato, cut into chunks
1 small head of broccoli, cut into florets
4-5 Portobellini mushrooms, cut into quarters
1-2 tbsp cooking oil, for baking
1 candy beetroot, thinly sliced
40g of red cabbage, thinly sliced
1 ripe mango cheek, thinly sliced
Handful of rocket
Handful of coriander
Drizzle of Sriracha
Black sesame seeds, for garnish
Salt and pepper, to taste
For the sauce:
100ml smooth, unsweetened (natural) peanut butter
150ml coconut milk
2 cm piece of fresh ginger, finely grated
1 medium clove of garlic, finely grated
1 tbsp ketjap (Indonesian sweet soy sauce)
1½ tbsp soy sauce/tamari
Juice from 1 lime
1 tsp Sriracha/hot sauce
1⁄4 tsp of ground coriander
1⁄4 tsp of ground cumin
½ tsp palm sugar, finely grated
Salt and pepper, to taste
Method
Preheat oven to 190°C.
Place the sweet potato, broccoli and mushrooms in a bowl, add the oil, salt and pepper and arrange on a baking sheet. Place the baking sheet in the oven.
Remove the mushrooms and broccoli after 10-15 minutes, when slightly golden and soft. Turn the sweet potatoes and continue cooking for another 5-10 minutes.
Remove from oven and arrange in serving bowls.
Top with the rocket, beetroot slices, mango and coriander. Drizzle with Sriracha and sprinkle sesame seeds over.
To make the sauce, combine all the ingredients in the bowl of a blender and blend until smooth.
Taste and adjust seasoning. Place a couple of spoonfuls in the serving bowls.
For more incredible recipes and foodie tips from Anett Velsberg, visit her blog and her Instagram.
Gluten intolerant? These three meals prove that going gluten-free doesn’t mean your food has to be boring! Is your work lunch looking a little sad? Try one of these tasty office lunchbox options.
