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Peanut Satay Rice Bowls with Seasonal Veg

July 23, 2019

Peanut Satay Rice Bowls with Seasonal Veg

We have a wide variety of gorgeous seasonal veg coming in from our local farmers at the moment and this recipe highlights it all in one delicious, nourishing bowl, with the help of some great pantry staples. Served with steaming hot rice and a moreish peanut sauce, this is one you can keep coming back to year-round, switching up the accompanying veg according to what’s in season.

Serves 4



3 heaped tbsp peanut butter

1 tbsp honey

1 ½ tsp tamari

¾ tsp garlic, minced

¾ tsp ginger, minced

Juice of half a lemon or lime

½ tsp finely sliced chilli (optional)


1 ½ cups uncooked brown rice

3 cups bone broth or water

1 tbsp miso paste

To serve

3 cups seasonal veg such as broccoli, beans, zucchini, squash, eggplant

2 cups seasonal veg such as sprouts, lettuce, salad mix, cucumbers

4 eggs

1 tbsp butter

4 tbsp sauerkraut, kimchi or pickles

2 tbsp finely sliced eschallots

Juice of half a lemon or lime


Cook rice in broth with miso according to your preferred method. Set aside and keep hot.

Meanwhile, to make the sauce, whisk or blend all ingredients together, adding splashes

of warm water until at drizzling consistency. Adjust to taste. Set aside.

Prep and steam or saute all cooking veg until just softened but still vibrant and crisp, season well. While veg is cooking, fry the eggs in butter (sunny side up and runny is best here).

Serve in wide, shallow bowls by evenly distributing portions of each element: the rice, cooked veg, fresh salad veg, and pickled/ fermented element. Top with very generous drizzles of satay sauce, a fried egg, salt, a sprinkling of eschallots, and a big squeeze of lemon or lime.

Recipe created and written by Callan Barnes.

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