If you make a batch of the peanut sauce you can freeze it and any time you feel like enjoying a big plate of vegies, bring it out and celebrate a varied plate of goodness and colour.
Serves: 2
=R1=
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 baby bok choy, split into separate leaves
- ½ cup pumpkin, chopped into bite-size pieces
- ½ cup broccoli, chopped into florets
- 1 zucchini, chopped into large dice
- ½ cup peanut sauce
- 2 cups cooked brown rice, to serve
- 1 tsp hot chilli paste (sambal oelek), to serve
- A few sprigs coriander leaves, to serve
Method
- Place saucepan on high heat and bring cup of water to boil. Add vegetables to bamboo steamer basket, but don't allow vegetables to touch water directly. Steam vegetables until slightly softened.
- Place steamed vegetables around serving bowl with a cup of brown rice. Top with half a cup of warmed peanut sauce, add a tsp of sambal oelek and a few sprigs of coriander leaves.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
