Two Raw Sisters: Turmeric satay rice bowls recipe

Turmeric satay rice bowls by Rosa Flanagan and Margo Flanagan. Photo / Susannah Blatchford

Packed with roasted veggies, creamy avocado, and a zingy turmeric peanut sauce, this recipe is a wholesome way to spice up your mealtime.

Turmeric satay rice bowls

Feeds: Two

Time: 35 minutes

Ingredients

1/2 cup brown rice

1 1/4 cups water

1 eggplant, cut into bite-sized chunks

1/4 green cabbage, cut into large pieces

3 Tbsp cooking oil

1 tsp sea salt

Turmeric Satay

2 Tbsp peanut butter

2 Tbsp tamari or soy sauce

1 Tbsp freshly grated ginger

1 garlic clove, crushed and finely chopped

1 tsp sesame oil

1 tsp ground turmeric

1 tsp apple cider vinegar

1/2 tsp sea salt

Water to loosen

1 avocado, cut into chunks

1/4 cup chopped fresh herbs

1/4 cup peanuts, roasted and chopped

Method

1. Preheat the oven to 200°C (400°F).
2. Put the brown rice and water in a pot and bring to a boil. Reduce to a simmer and cook for 20–25 minutes, or until all the water has been absorbed. Remove from the heat.
3. Place the eggplant, cabbage, cooking oil and salt on a baking tray and toss together. Bake for 15 minutes. Then remove the cabbage and put the eggplant back in the oven for a further 5–10 minutes or until soft and golden.
4. While the brown rice and vegetables are cooking, make the turmeric satay. Mix all the ingredients together in a cup or small bowl until smooth and creamy. You want a pourable consistency, so add a little more water if you need to.
5. To serve, mix a third of the turmeric satay through the cooked brown rice. Divide the brown rice between two individual bowls. Add the roasted eggplant and cabbage, followed by the avocado, herbs, peanuts and the rest of the turmeric satay.
6. Leftovers will keep in an airtight container in the fridge for up to 3 days. We recommend leaving out the avocado and adding it fresh each time.

Notes

• Swap: When eggplants are expensive, we love using broccoli instead. Refer to Swap with the Seasons (page 12) for more ideas.
• Tip: We highly recommend doubling the turmeric satay recipe and storing the excess in a jar in the fridge to use in other ways throughout the week. It is delicious tossed through noodles and served alongside a range of different raw and/or cooked vegetables in a bowl. Add in some chicken, prawns, salmon or tofu and you have yourself a tasty turmeric satay noodle bowl.
• Delicious with: Zucchini and garlic paprika, almonds (page 52) and prawns.

Extracted from Two Sisters: More Salad by Rosa Flanagan and Margo Flanagan, $49.99, published by Allen & Unwin NZ.