Miso peanut butter bowl with shredded summer veg
Perfect summer vegan meal idea!
PREP TIME 20 minutes | VEGAN | SERVES 4
INGREDIENTS
- 1 baby fennel bulb
- 1 cup finely shredded red cabbage
- 1 cup finely shredded green cabbage
- 1 medium beetroot, peeled, cut into matchsticks
- 400 g baby carrots, trimmed, peeled into ribbons
- ⅓ cup finely chopped roasted unsalted peanuts
- ½ cup loosely packed fresh mint leaves
- 1 medium lime, cut into wedges
Miso peanut dressing
- ½ cup crunchy natural peanut butter
- ¼ cup white miso
- 2 tbsp coconut sugar
- ½ tsp finely grated lime zest
- 1 fresh small red chili, chopped finely
- ⅓ cup lime juice
- ½ cup water
METHOD
MAKE miso peanut dressing – blend or process ingredients until combined.
THINLY slice fennel bulb and stems.
DIVIDE fennel and remaining ingredients between bowls, top with peanuts and mint.
SERVE with dressing and lime wedges.
FOOD TEAM TIP: For a more substantial meal, you can add teriyaki flavoured or plain tofu.
Miso peanut butter bowl with shredded summer veg
Ingredients
- 1 baby fennel bulb
- 1 cup finely shredded red cabbage
- 1 cup finely shredded green cabbage
- 1 medium beetroot, peeled, cut into matchsticks
- 400 g baby carrots, trimmed, peeled into ribbons
- ⅓ cup finely chopped roasted unsalted peanuts
- ½ cup loosely packed fresh mint leaves
- 1 medium lime, cut into wedges
- Miso peanut dressing
- ½ cup crunchy natural peanut butter
- ¼ cup white miso
- 2 tbsp coconut sugar
- ½ tsp finely grated lime zest
- 1 fresh small red chili, chopped finely
- ⅓ cup lime juice
- ½ cup water
Instructions
1
Make miso peanut dressing - blend or process ingredients until combined.
2
Thinly slice fennel bulb and stems.
3
Divide fennel and remaining ingredients between bowls, top with peanuts and mint.
4
Serve with dressing and lime wedges.
Made this miso peanut butter bowl with shredded summer veg? Tag us @foodandhomesa #cookingwithFH on Instagram
ALSO SEE: Veggie patch pie
Feature image: Aremedia
