Rice Bowl with Turmeric Veggies, Baby Spinach, Peanut Dip and Mango

Ingredients

• 250 g Basmati rice
• Salt
• 2 carrots
• 4 stalks celery
• 1 bunch spring onions
• 1 small piece turmeric root (2–3 g, alternatively 1 tsp turmeric powder)
• 2 tbsp Rapeseed oil
• 1 tbsp Lemon Juice
• Pepper
• 100 g Baby spinach
• 1 small mango (≈300 g)
• 300 g Yogurt (3.5% fat)
• 1 tbsp peanut butter (≈15 g)
• 2 tbsp roasted peanuts (≈15 g)

Instructions

1. 1.

   Rinse the rice in a sieve, then add it to a pot with twice its volume of cold salted water and let soak for 15 minutes. Bring the water to a boil, reduce heat to low, stir occasionally and simmer for 6 minutes.

2. 2.

   Meanwhile peel and cut carrots into strips. Wash celery and spring onions, halve lengthwise and cut crosswise into pieces. Peel turmeric with gloves and grate finely.

3. 3.

   Heat oil in a pan and sauté the vegetables with turmeric over medium heat for about 6–8 minutes, drizzle with lemon juice, season with salt and pepper.

4. 4.

   Wash and dry spinach. Peel mango, remove flesh from pit and slice into strips. Mix yogurt with peanut butter, season with salt and pepper.

5. 5.

   Fluff rice with a fork, season with salt and pepper, and divide among four bowls. Arrange the vegetables and mango over the rice, drizzle with sauce, and sprinkle roasted peanuts on top.