Nasi Pecel Bowl
Indonesian rice bowl with crispy vegetables and nutty peanut sauce. Serve at room temperature or warm—it hits either way.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
casualfreshindonesianvegetarianveganvegetablescrunchytender
Ingredients
- 2 cups cooked jasmine rice
- 3 tbsp creamy peanut butter
- 1.5 tbsp soy sauce
- 1 tbsp fresh lime juice
- 1.5 cups broccoli florets
- 1 medium cucumber, thinly sliced
- 1 medium carrots, julienned
Instructions
- 1
Mix peanut butter, soy sauce, lime juice, and 3 tbsp water in a small bowl until smooth.
- 2
Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 3
Add broccoli and carrots. Cook, stirring occasionally, until edges brown and tender-crisp, 5-6 minutes.
- 4
Divide rice between two bowls. Top with cooked vegetables and sliced cucumber.
- 5
Drizzle peanut sauce over each bowl and toss gently to coat. Serve warm or at room temperature.
Tools you’ll need
- small mixing bowl
- 12-inch skillet
- wooden spoon or spatula
- serving bowls
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