Satay Chicken Bowl


This bowl is perfect for using any leftover chicken and veggies on your fridge using the most delicious dark roasted peanut sauce!

6 Ayurvedic tastes

Sweet: Brown Rice

Sour: Lime

Salty: Peanut Sauce

Pungent: brussel sprouts

Bitter: Cucumber, Raw carrot

Astringent: Chicken


Ingredients

200g shredded chicken

1 carrot, spiralized

1 cucumber

1 lime

2-3 brussel sprouts

1 small yellow capsicum

Micro herbs

Mint leaves

Charcoal bread

4 tbsp dark roasted peanut butter

2 tbsp fresh ginger grated

2 tbsp of garlic finally diced

1 red chilli finally diced

1 tbsp of sesame oil

1 tbsp tamari

1 400ml can of coconut cream

Lime juice

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1-2 tbsp The Wholefood Pantry Pepitas

1-2 tbsp The Wholefood Pantry Sunflower Seeds

1/2 tsp The Wholefood Pantry Himalayan Salt

1/2 cup The Wholefood Pantry Coconut Chips

1 cup The Wholefood Pantry Brown Basmati Rice


1. Cook the brown basmati rice according to packet instructions, set aside.

2. For the Peanut Sauce: in a pan, fry the garlic, ginger, chilli in the sesame oil until softened. Add the dark roasted peanut butter, tamari and coconut cream and simmer for 5 minutes then stir in lime juice.

3. In a pan, toast the nuts and seeds with a little salt until crunchy, set aside. Then toast the coconut chips until lightly golden and crispy, set aside. Then add some coconut oil to the pan and fry cut side down until caramelised.

4. Divide ingredients into bowls, top with peanut sauce and a wedge of lime. Enjoy!

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