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Recipes

Satay Rice Bowl with all plants Ultimate Veggie Burgers

Meet your new favourite way to do burger night, no bun required. Sweet potato burgers get piled onto rice with edamame, quick-pickled cucumber and carrot ribbons, all drizzled generously with a creamy peanut satay sauce and finished with crushed peanuts and a squeeze of lime.

It's creamy, tangy, crunchy and nutty all in one bowl, everything a good burger bowl should be. Ready in well under 30 minutes and easily doubled for a crowd, it's the kind of recipe that makes lunch feel a little more exciting.

Serves 2

Ready in 20 mins

Ingredients

To serve

  • 1 pack Golden Sweet Potato Ultimate Veggie
  • Rice
  • 100g edamame beans
  • Crushed peanuts
  • Coriander, chopped
  • Sesame seeds

For the pickle

  • 1 cucumber, peeled into ribbons
  • 2 carrots, peeled into ribbons
  • 2tbsp white rice vinegar
  • 1tbsp maple syrup
  • 1tsp soy sauce

For the Satay

  • 2 tbsp peanut butter
  • 1 clove garlic, crushed
  • 100ml coconut milk
  • 2 limes (1 juiced, the other cut into wedges)
  • 1 tsp soy sauce

Method

  1. Mix peanut butter, garlic, coconut milk, juice of 1 lime and soy sauce until smooth and creamy.
  2. Mix the cucumber and carrot ribbons in a medium bowl with the rice wine vinegar, maple and soy.
  3. Cook the burgers according to pack instructions.
  4. Build bowls with rice, edamame, cucumber and carrot ribbons.
  5. Add burger and drizzle generously with satay sauce.
  6. Finish with crushed peanuts, and lime wedges.

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