This nutritious bowl is chocked full of healthy, hearty goodness drizzled in a spicy peanut sauce.

Makes 4 Servings


1 cup (175g) of brown rice
1 3/4 cup (400ml) water
1/4 cup (50ml) of organic chicken stock
1 tablespoon (15g) brown sugar
Freshly squeezed juice from 1 lime
1 1/2 tablespoons (25g) samba oelek (ground chile paste)
1 pound (500gm) boneless, skinless chicken breast, cut into 1-inch (2.5cm) cubes
1 tablespoon (15ml) fish sauce
1 tablespoon (15ml) vegetable oil
2 cloves of garlic, minced
2 shallots, minced
1 tablespoon (15g) of fresh ginger
Sea salt
Freshly ground black pepper
2 cups (200g) shredded kale
1 cup (100g) bean sprouts
2 carrots, cut into match sticks
1 head of broccoli, cut into four
1 small cauliflower, cut into four
1 red pepper, seeded and cut into strips
1/2 cup (15g) fresh cilantro leaves, coarsely chopped
1/4 cup (30g) roasted peanuts

3 tablespoons (90g) creamy peanut butter
Freshly squeezed juice from 1 lime
1 tablespoon (15g) soy sauce
2 teaspoons (30g) dark brown sugar
2 teaspoons (30g) sambal oelek


Rinse 1 cup (175g) of brown rice under cold water. Place in a small pot and cover with 1 3/4 cups (400ml) of water. Bring to a boil, cover with a tight fitting lid and reduce to simmer for 30 minutes. Fluff with a fork when done and set aside.

While rice is cooking, make the Peanut Sauce by whisking together the peanut butter, lime juice, soy sauce, brown sugar and samba oelek. Add 2-3 tablespoons (30-45ml) of water to thin out the consistency as necessary. Set aside.

Put a steamer basket into a medium saucepan and fill with water up to an inch below the basket. Bring to a boil and add the broccoli and cauliflower. Reduce the heat to medium-high and simmer for 5-10 minutes. To maintain brightness, do not over cook the vegetables. Broccoli will cook faster than the cauliflower. Set aside to cool once desired tenderness is achieved.

In a small bowl, whisk together the chicken stock, samba oelek, brown sugar and lime juice until completely mixed.

In a medium bowl, combine the chicken and fish sauce. Heat the vegetable oil in a large skillet. Add the chicken and cook until golden, about 5-6 minutes. Add the garlic, shallot, and ginger, frequently stirring for about 2-3 minute. Stir in the chicken stock mixture and continue to cook for another 2-3 minutes until the sauce has reduced. Season with salt and pepper to taste.

Divide the rice into 4 bowls. Arrange the kale, broccoli, cauliflower, carrots, sprouts and red pepper in sections. Place the chicken in the middle. Garnish with the cilantro and peanuts.

Drizzle with the peanut sauce.