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🍽️ Turmeric Vegetable Bowl with Rice, Spinach, Peanut Dip and Mango

477 kcal · 30 min · 4 servings

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 (approx. 300 g)
• 300 g yogurt (3.5% fat)
• 1 tbsp peanut butter (approx. 15 g)
• 2 tbsp roasted peanuts (approx. 15 g)

Instructions

1. 1. Rinse the rice in a sieve under running water.
2. 2. Place the rice in a pot and cover it with double the amount of cold salted water.
3. 3. Let the rice soak for 15 minutes.
4. 4. Bring the water in the pot to a boil.
5. 5. Reduce the heat to low and simmer the rice for 6 minutes, stirring occasionally.
6. 6. Peel and clean the carrots.
7. 7. Cut the carrots into thin strips.
8. 8. Clean and wash the celery and spring onions.
9. 9. Halve the celery and spring onions lengthwise.
10. 10. Cut the vegetables crosswise into small pieces.
11. 11. Peel the turmeric root using gloves.
12. 12. Grate the turmeric finely.
13. 13. Heat the oil in a frying pan.
14. 14. Add the prepared vegetables and turmeric to the pan.
15. 15. Sauté the vegetables over medium heat for 6 to 8 minutes.
16. 16. Drizzle lemon juice over the vegetables.
17. 17. Season the vegetables with salt and pepper.
18. 18. Wash the baby spinach.
19. 19. Shake the spinach dry.
20. 20. Peel the mango.
21. 21. Carefully cut the flesh away from the pit.
22. 22. Cut the mango flesh into strips.
23. 23. Mix the yogurt with the peanut butter.
24. 24. Season the peanut sauce with salt and pepper.
25. 25. Fluff the cooked rice with a fork.
26. 26. Season the rice with salt and pepper to finish.
27. 27. Divide the rice among four plates.
28. 28. Place the turmeric vegetables and mango strips on top of the rice.
29. 29. Drizzle the peanut sauce over the bowl.
30. 30. Sprinkle the dish with roasted peanuts.

Nutrition per serving

• kcal: 477
• Protein: 15 g · Fett/Fat: 15 g · Carbs: 69 g