Serves 4

Ingredients

1 cup brown rice

2-3 tbsp. extra virgin olive oil

1 lb. broccoli florets

Salt to taste

2 cups shredded carrot

4 cups sliced purple cabbage

Peanut Sauce

6 tbsp smooth peanut butter

1⁄4 cup lime juice

2 tsp soy sauce

2 tsp sriracha

1 tsp sesame oil (optional)

2-3 tbsp water to thin

1/2 cup roughly chopped peanuts

Serve with fresh lime wedges (optional)

Preheat oven to 425F. Bring a large pot of water to a boil, and add brown rice. Reduce to a simmer, and let cook for 30 minutes uncovered* (see note below about this cooking method). Drain excess water, place lid on, and set aside.
Meanwhile, scatter broccoli on 1-2 sheet pans, drizzle with oil, sprinkle with salt, and toss to coat. Roast for about 20-25 minutes in the oven, tossing once halfway through.
Meanwhile, stir together all of sauce ingredients. Set aside.
To construct bowls, place equal amounts of brown rice, cooked broccoli, carrot shreds, cabbage, and sauce in bowls. Top with roughly chopped peanuts, and serve with lime wedges.

Tips

The method described above is a very untraditional way of cooking brown rice, but it works perfectly. It’s basically cooking brown rice like pasta, by adding way more water than you need, and draining it off any excess after cooking. It works great!

The "Satay All Day Buddha Bowl"