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Vibrant Satay Nourish Bowl

August 29, 2016

Makes 16 satay balls

 

These are so great for dinner or lunches great for lunch boxes. Eat one or two for a snack or more for a main meal with dips and a salad.

Ingredients

  • 2c brown rice, cooked

  • 1 egg (optional)

  • 1 1/2 tablespoon peanut butter

  • 1 small carrot, grated

  • 1 small zucchini, grated

  • 1 stick celery, finely chopped

  • 1 onion, finely chopped & cooked

  • 1 clove garlic, very finely chopped

  • 1 cm ginger, finely grated

  • 1/3c rice flour (or lupin flour for +protein)

  • 1 tablespoon sesame seeds

  • 1 teaspoon cumin

  • 1 teaspoon dried coriander

  • Teaspoon of freshly chopped coriander, parsley or basil - whatever you have in the garden

  • Splash of tamari

  • Salt & pepper to taste

  • Choice of hummus, tahini dressing or guacamole

  • 2 cups vegetables of your choice such as spinach, avocado, capsicum, roast pumpkin, cucumber, carrot (raw, steamed or roasted)

Method

  1. Mix everything well together

  2. Roll into golf-size balls

  3. Bake on lightly greased tray - 175 C for about 40 minutes

  4. Serve with hummus, tahini dressing or guacamole, and spinach and cucumber (+ any raw vegetables in the house- tomato, sliced carrot)

  5. Eat hot or cold with dips

* Helpful Tips: Cook rice the day before (or a few hours at least) this is best as rice is more sticky

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