Method
Ingredients
Ingredients
- 1 pack of Tilda Coconut Basmati
- 2 tbsp of Peanut Butter or nut butter of your choice
- 1 garlic clove, peeled and crushed
- 1.5cm piece of ginger, peeled and grated
- 2 tbsp of gluten free soy sauce
- 1 tsp of sesame oil
- 1 tbsp of vegetable oil
- 2 tbsp of clear honey
- 1-2 tbsp of warm water
- 150g of Sweet Potato, thinly sliced lengthways into ribbons
- 1 tsp of sesame oil
- 1 tbsp of vegetable oil
- 2 spring onions sliced
- Handful of toasted nuts of your choice, cashews or peanuts both work well
Method
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Prepare the satay sauce by blending the peanut butter, garlic, ginger, soy sauce, 1tsp of sesame oil, 1 tbsp of vegetable oil, honey and warm water to a smooth paste
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Lightly stir fry the sweet potato slices in the remaining oils until they begin to soften
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Add the satay sauce to coat the sweet potato and gently heat for a further 1-2 minutes
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Cook rice as per the instructions on the pack
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Serve on a bed of the cooked rice topped with the spring onions and toasted nuts
