Veggie-Loaded Rice Bowls
with Peanut-Tamari Dressing
Cooking time
25 minutes
Servings
4
Calories
600 /serving
Parenting is all about DIY. So let’s try some DIYK: Do It Yourselves, Kids! They’ll gladly mix peanut butter into our irresistibly creamy tamari vinaigrette. They can also help assemble these South Seas-spiced bowls, loading roasted sweet potatoes, broccoli and crisp cukes onto fluffy white rice.
We will send you:
- 450g Sweet potatoes
- 300g Broccoli florets
- 3 Cucumbers
- 30g Peanut butter
- 150g Edamame (or green peas)
- 320g White rice
- 90ml Creamy, Thick Tamari & Garlic vinaigrette
- 20g South Seas spices (brown sugar, sea salt, white sesame seeds, black sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper, silicon dioxide, crushed nori)
Contains: Peanuts • Sesame • Soy
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
16 g
Saturated Fat
2 g
Sodium
540 mg
Total Carb
100 g
Sugars
11 g
Protein
18 g
Fibre
8 g
Preparation
Roast the sweet potatoes & broccoli
- Preheat the oven to 450°F.
- Medium-dice the sweet potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 7 min., until partially cooked.
- Stir and add the broccoli (halve if large), a drizzle of oil, ½ the remaining spices and S&P; toss well.
- Roast, 14 to 18 min., until the vegetables are tender.
Cook the rice
- Meanwhile, in a medium pot, combine the rice, 2 ½ cups water, the remaining spices and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min.
- Add the edamame. Fluff the rice.
Mise en place
- Meanwhile, thinly slice the cucumbers crosswise.
- In a medium bowl, combine the vinaigrette, peanut butter, 2 tbsp water and S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the sweet potatoes, broccoli and cucumbers.
- Drizzle with the vinaigrette. Bon appétit!
