SATAY SUSHI BOWL

SERVES 1 | TAKES 15-20 MINUTES

• MACROS

  Calories (Kcal): 550

  P: 28g

  C: 75g

  F: 15g

INGREDIENTS

• 1/4 - 1/3 cup dry white rice

• 100g vegan chicken strips or plant protein of choice (mock meats, tofu, tempeh)

• Broccoli, chopped

• Cucumber, diced

• Beetroot, buy either pre-cooked or steam your own at home.

• Sushi ginger or freshly chopped ginger

• 1 sheet nori, cut or torn into smaller pieces

• Fresh coriander and basil to top.

Satay Sauce:

• 1 tbsp peanut butter

• 1 tbsp tamari sauce

• 1/2 lime, juiced

• Water, slowly added until desired consistency is reached

METHOD

1. Place your rice and broccoli in a microwave safe bowl and cover with 3/4 cup water and microwave for 10 minutes. If using the stovetop method, place rice and broccoli into an pot and cover with water and cook until rice is soft and water is evaporated.

2. Place vegan chicken strips in an air-fryer on 200 degrees Celcius for 7 minutes (time may vary depending on your choice of protein - I use the “Meet Co” chicken-free strips). If you don’t have an air fryer feel free to cook your protein source using a fry pan or according to packet instructions.

3. While the rice and chicken-free strips are cooking, chop your salad vegetables of choice.

4. Prepare your satay sauce by placing the peanut butter, tamari, and lime juice in a small bowl and mixing together. Slowly mix in extra water little by little until desired consistency is reached. For a thicker sauce add less, more a thinner sauce add more.

5. Once the rice and chicken strips are cooked, assemble all the ingredients into a bowl of choice. Pour your satay sauce over the top, garnish with coriander, basil, and enjoy!