Thai Peanut Bowl

Ingredients

• 2 cups cooked rice (white, brown, or jasmine)
• 3 tablespoons natural peanut butter
• 2 tablespoons lime juice, fresh
• 2 tablespoons soy sauce
• 1 medium cucumber
• 1 medium red bell pepper
• ¼ cup fresh cilantro and lime wedges (for topping)

Instructions

1. 1

   Place 3 tablespoons peanut butter in a small bowl and pour in 2 tablespoons lime juice and 2 tablespoons soy sauce, along with 3 tablespoons warm water.

2. 2

   Whisk the mixture with a fork for 30 seconds, pressing the peanut butter against the sides of the bowl, until the sauce is smooth and pourable, the color of caramel.

3. 3

   Place the cucumber on a cutting board, cut it in half lengthwise from one end to the other, then cut each half into half-moons about 1/4-inch thick by slicing crosswise at a slight angle.

4. 4

   Place the red bell pepper on the cutting board and slice it in half from top to bottom, remove the stem and seeds inside, then lay each half flat and slice it into 1/4-inch-thick strips.

5. 5

   Divide the cooked rice evenly between two bowls, creating a mound in the center of each.

6. 6

   Arrange the cucumber slices and bell pepper strips on top of the rice in each bowl, scattering them in small piles around the rice.

7. 7

   Pour half of the peanut sauce over each bowl, drizzling it across the rice and vegetables so it coats everything lightly.

8. 8

   Scatter fresh cilantro leaves on top of each bowl and place a lime wedge on the side of each bowl for squeezing.

Tools you’ll need

• small bowl
• fork
• cutting board
• chef's knife
• two serving bowls

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