Plant-Based
Influenced by the colours and flavours of Bali. Red rice, turmeric sweet potato, snake beans and roasted peanuts
1. Set oven to 200ºC.
Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.
2. Dice sweet potatoes and toss on lined oven tray with 1 tsp turmeric, 1 tbsp oil, salt and pepper. Roast in oven for 20 minutes until golden and cooked through.
3. Roughly chop mint leaves (reserve some for garnish). Blend together with coconut milk, 1 tbsp vinegar and 1 tbsp soy sauce. Set aside (see notes).
4. Heat frypan over medium heat with 1 tbsp oil. Trim and slice snake beans. Add to pan to cook for 2 minutes. Thinly shred cabbage, add to pan and cook for 2-3 minutes until wilted. Season with salt. Remove and set aside.
5. Increase frypan heat to medium-high. Add 1 tbsp oil. Slice tofu and cook in pan for 4-5 minutes until heated through.
6. Divide rice, sweet potatoes, vegetables, tofu, peanuts and coconut evenly among plates. Pour over mint dressing to serve. Garnish with reserved mint leaves.
Notes:
Coconut oil works perfectly for this dish!
Soak the shredded coconut in 1 tbsp dressing to soften if preferred.
2. Dice sweet potatoes and toss on lined oven tray with 1 tsp turmeric, 1 tbsp oil, salt and pepper. Roast in oven for 20 minutes until golden and cooked through.
3. Roughly chop mint leaves (reserve some for garnish). Blend together with coconut milk, 1 tbsp vinegar and 1 tbsp soy sauce. Set aside (see notes).
4. Heat frypan over medium heat with 1 tbsp oil. Trim and slice snake beans. Add to pan to cook for 2 minutes. Thinly shred cabbage, add to pan and cook for 2-3 minutes until wilted. Season with salt. Remove and set aside.
5. Increase frypan heat to medium-high. Add 1 tbsp oil. Slice tofu and cook in pan for 4-5 minutes until heated through.
6. Divide rice, sweet potatoes, vegetables, tofu, peanuts and coconut evenly among plates. Pour over mint dressing to serve. Garnish with reserved mint leaves.
Notes:
Coconut oil works perfectly for this dish!
Soak the shredded coconut in 1 tbsp dressing to soften if preferred.
Red rice 300g
Sweet potatoes 800g
mint 1/2 bunch
Coconut milk 400ml
Snake beans 150g
Baby wombok cabbage 1/2
Satay tofu 1 packet (200g)
peanuts/shredded coconut 1 packet (100g)
From your pantry:
oil (for cooking), salt, pepper, ground turmeric, soy sauce (or tamari), red wine vinegar
Sweet potatoes 800g
mint 1/2 bunch
Coconut milk 400ml
Snake beans 150g
Baby wombok cabbage 1/2
Satay tofu 1 packet (200g)
peanuts/shredded coconut 1 packet (100g)
From your pantry:
oil (for cooking), salt, pepper, ground turmeric, soy sauce (or tamari), red wine vinegar
