Turmeric satay rice bowls by Two Raw Sisters

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