Bali Buddha Bowl

PREP 20 MIN COOK NONE

INGREDIENTS based on 1 serving

1⁄8 bunch of kale (400g bunch) leaves stripped & chopped

1⁄3 cup (60g) brown & wild rice, pre-cooked blend cooked according to packet directions

1⁄2 carrot (medium) spiralized

1⁄8 avocado diced

1⁄4 tin of chickpeas (400g tin) drained & rinsed

3⁄4 tbs pumpkin seeds (pepitas) toasted, optional

Peanut Satay Sauce

3⁄4 tbs soy sauce (or tamari if gluten free) or coconut aminos

1⁄2 tbs lime juice 

1 tsp maple syrup (honey or rice malt syrup) 

1 tsp crunchy natural peanut butter (or other nut butter) 

1⁄2 tsp sriracha sauce (chilli garlic sauce) 

salt & pepper, to taste

METHOD

Place kale in a medium bowl, submerge in boiling water and cover with a saucer or cling film. Drain after 5 minutes and pat dry. 

Meanwhile, to make satay sauce, whisk all ingredients in a bowl. Adjust seasoning, adding a little more soy if too thick and set aside.

Add rice to serving bowls and top with kale, carrot, avocado, chickpeas and pumpkin seeds. 

Drizzle over satay sauce to serve. 

NUTRITION

 Energy (kJ) - 1368 kJ / 326 cals

Protein - 11.8 g

Fat - 13.7 g

Sat. Fat - 2.5 g

Carbs - 34.3 g

Sugar - 7.9 g

Fibre -8.7 g