Rice Bowl with Avocado

Ingredients

• 150 g Brown rice
• Salt
• 100 ml Vegetable broth
• 40 g Coconut cream
• 60 g Peanut butter
• 1 tbsp Soy sauce
• 1 tsp Coconut sugar
• 2 tbsp Lime juice
• Pepper
• 250 g Tofu
• 2 tbsp Peanut oil
• 80 g Peanuts
• 300 g large carrots (2 large carrots)
• 100 g Baby spinach
• 200 g Blueberries
• 1 Avocado

Instructions

1. 1.

   Cook rice in 2.5 times the amount of boiling salted water according to package instructions for about 30 minutes. Then drain, spread out, and let cool for 10 minutes.

2. 2.

   Meanwhile, bring vegetable broth with coconut cream to a boil in a pot, stir in peanut butter. Add soy sauce, coconut sugar, lime juice, salt and pepper and stir everything into a smooth sauce. Let the sauce cool and add a little more peanut butter or broth depending on the desired consistency.

3. 3.

   Cut tofu into 1 1/2 cm cubes. Heat oil in a pan. Fry tofu golden brown in about 5 minutes over medium heat.

4. 4.

   Toast peanuts in a hot pan over medium heat without fat. Peel carrots, slice and then cut diagonally into thin sticks. Wash and spin spinach dry. Wash blueberries. Halve avocado, remove the pit, scoop out the flesh and halve lengthwise.

5. 5.

   Arrange cooled rice with tofu, carrots, spinach, avocado, peanuts and blueberries in bowls and drizzle with some peanut sauce.