Rainbow bowl with crunchy peanut dressing

This rainbow bowl is a perfect easy meal prep idea for the week. All the veggies can be pre chopped and will keep for 1-3 days in the fridge. Simply prep the dressing in a seperate container and add it to the salad when you’re ready to serve it. This bowl is filled with heart-healthy polyphenols, fibre, protein and healthy fats, making it the perfect to-go lunch time meal for the week!

Ingredients:

BOWL
– 4-5 veggies of different colours finely chopped – we used carrot, kale, red cabbage, spring onion and capsicum
– 1/2 cup of chickpeas
– 1/2 a poached chicken breast
– sesame seeds, salt and pepper to taste
– 1/2 -1 cup of brown rice

DRESSING
– 1 heaped tablespoon of crunchy peanut butter
– 1/2 tablespoon of organic tamari or soy sauce
– 1 clove of garlic grated
– 1/2 thumbs worth of fresh ginger grated
– 1-2 teaspoons of maple syrup
– 1 teaspoon of sesame oil or extra virgin olive oil

Method:

1. Cook brown rice using chosen method (rice cooker or pot)
2. Whilst brown rice is cooking, poach whole organic chicken breast in a pot OR slice chicken breast length ways and bake in oven at 180 C for 15-18 minutes until cooked through
2. Whilst the rice is cooking finely chop veggies and arrange in shallow bowl
3. Mix all the dressing ingredients in a small bowl or mug until smooth, if the dressing is too thick add a dash of water and stir until the right consistency.
4. Place cooked rice and chicken in the bowl, top with sesame seeds and the crunchy peanut dressing

Enjoy!!!