• 200g chickpeas Chickpeas, canned, drained
• 150g brown rice Brown Rice, boiled
• 80g red cabbage Red Cabbage, raw
• 80g mushrooms Mushrooms
• 40g peanut satay sauce Peanut Satay Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 10g peanuts Peanuts, roasted

1. 1

   Prep everything first: wash and trim the red cabbage and mushrooms, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

4. 4

   Warm the satay sauce with the lime juice, soy and a splash of hot water until pourable. Drizzle over everything to serve.

5. 5

   Meanwhile, steam or stir-fry the red cabbage and mushrooms for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: brown rice first, then the veg and chickpea, spooning over any remaining sauce. Finish with the peanuts.

Tap ingredients and steps to tick them off as you cook.