Ingredients:
- Base:
- 1 cup cooked brown rice / quinoa/ barley
- Protein:
- 100g tofu / paneer / chicken (pan-seared with soy sauce, garlic, salt & pepper)
- Legumes:
- ½ cup edamame or chickpeas (lightly salted)
- Veggies:
- ½ cup steamed broccoli, ½ cup bell peppers (sautéed), ½ cup cucumber (julienned), ½ carrot (shredded), handful purple cabbage
- Peanut Lime Dressing:
- 2 tbsp peanut butter (smooth or crunchy)
- 1 tbsp soy sauce
- Juice of 1 lime
- 1 tsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp chilli flakes
- Salt & pepper
Instructions:
- Cook base: Boil rice/quinoa/ barley.
- Protein: Pan-sear tofu/paneer/chicken with soy sauce + garlic, salt & pepper.
- Prepare legumes: If using edamame → steam 3–4 mins, sprinkle little salt. If using chickpeas → boil till soft, then toss with a pinch of salt.
- Veggies: Steam/sauté broccoli & peppers; keep carrot, cucumber, cabbage raw.
- Make dressing: Whisk peanut butter, soy, lime juice, honey, garlic, chilli flakes, salt & pepper. Add water gradually until pourable.
- Assemble bowl: Base → veggies → legumes → protein.
- Finish: Drizzle peanut lime dressing, sprinkle sesame, garnish with spring onions.
