Rice Bowl with Peanut Sauce

This recipe is a great quick meal, easy to prepare on a week night and just as delicious as leftovers. Our very own PUSH client, Lindsay Wilson is the chef and host of a cooking show filmed here in Nova Scotia called LOVE Food. I happened to have the opportunity to be on set the day they filmed this episode, I went home and made it that night. As Lindsay would say, "the time starts with the rice" - the rice takes the longest to cook, and even though it may look like you have too many greens, the shrink down, believe me.


1 cup (250ml) brown rice

2 sweet potatoes, peeled and cubed into 1/2 inch pieces

1 teaspoon olive oil

1 bunch of kale, stalks removed, roughly chopped

1 bunch chard, roughly chopped

1/4 cup (60ml) pumpkin seeds, lightly toasted in a dry fry pan

Fresh herbs to garnish (cilantro is my fav)


The Peanut Sauce:

1 1/2 cups (350ml) peanut butter (unsweetened - just peanuts)

1 tablespoon minced fresh ginger

1 glove of garlic, chopped

1/2 teaspoon cumin

1 tablespoon fish sauce

3 tablespoons lime juice

3 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon sriracha sauce, or more to taste

1/2 cup (125ml) coconut water, or more depending on thickness of sauce

Touch of brown sugar or maple syrup to taste



Preheat oven to 400F.

Place rice in a sieve and rinse well under cold water. Place rice in saucepan, add 2 cups of water, a knob of coconut oil, a pinch of salt, and bring to the boil. Cover, turn to low, and leave to cook for 40 minutes. (Or cook according to package directions - brown rice instructions can vary).

Place cubed sweet potato on roasting pan, toss with olive oil and a sprinkle of sea salt and black pepper. Roast in hot oven for 20 minutes, or until crispy-rimmed and cooked through.

Meanwhile, make the peanut sauce by combining sauce ingredients in a food processor and blitzing until smooth. Taste the sauce and adjust accordingly. If it’s too thick, add more coconut water. Set aside.

Place greens in steamer over a pot of boiling water. Steam for 2 minutes, or just until wilted.

To serve, divide rice between bowls. Top with some peanut sauce, steamed greens, sweet potato, pumpkin seeds and garnish with fresh herbs.

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