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Bega Peanut Butter

Buddha Bowl

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Peanut Butter, veggies and sticky rice? Yes please!

Need to know

Makes: 2 Bowls, sauce serves 10

Preparation time: 10 minutes

Cooking time: 20 minutes

What you need

– 4 cups sweet potato (peeled & diced)

– ¼ cup olive oil

– 2 tsp fresh rosemary (chopped)

– 1 tsp salt

– 1 cup sticky (sushi) rice

– ⅔ cup carrots (julienned)

– Red/purple cabbage

– Edamame Beans

– Bean sprouts

– Avocado (sliced)

– ¼ cup peanuts (chopped)

– Shredded kale (optional)

– White or black sesame seeds for sprinkling

Peanut Sauce
– 1 ½ cups coconut milk

– 1 cup Bega Smooth Peanut Butter

– ¼ cup Thai red curry paste

– 2 tbsp apple cider vinegar

– 2 tbsp soy sauce

– ¼ cup brown sugar

– 1 tbsp fresh lime juice

Peanut Butter, veggies and sticky rice? Yes please!

Instructions

Step 1.

Preheat the oven to 220°C.

Step 2.

Toss the sweet potatoes in olive oil, rosemary and salt.

Step 3.

Spread into an even layer on a baking sheet.

Step 4.

Place in the oven and bake for 15-20 minutes.

Step 5.

While the potatoes are roasting, prepare the peanut sauce by combining all of the ingredients in a large blender or food processor.

Step 6.

Distribute the roasted sweet potatoes, rice, carrots, bean sprouts, avocado, red cabbage, kale (optional), edamame beans and peanuts between two bowls.

Step 7.

Drizzle the peanut sauce over the bowls.

Step 8.

Sprinkle sesame seeds on top.

Step 9.

Store remaining peanut sauce in the refrigerator after use.

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