Ingredients:
Rice
Spinach
Edamame beans
Asst veggies
Lime
Can of coconut milk
Peanut butter
Red curry paste
Salt & pepper
Crushed peanuts or cashews
Option of protein chicken, tofu, chickpeas, prawns etc.
Optional:
Sprouts, beans, chickpeas, avocado
Roast veggies in the oven with a bit of oil at 375, for approx. 30 min depending how crunchy you like your veggies.
Leave a few veggies like spinach and edamame beans and some shredded carrots and onions chopped in smaller pieces.
Add 1 can of coconut milk, 3-4 tbsp peanut butter, 2 tbsp curry paste into a stove top pot. Cook on low whisking until smooth. When cooked for 10 min taste for salt. Depending on the peanut butter you used you may need to add salt for flavour or sugar for flavor. Remove from stove once creamy.
Build your bowl
1/2 cup rice/quinoa or couscous
Roasted veggies such as....
Peppers, onions, carrots broccoli, cauliflower, zucchini, yams.
Place cooked rice in bowl top with roasted veggies, add raw veggies. Add peanut sauce and top with sprouts and crushed nuts. Enjoy
Eat warm or cold