Peanut Sweet Potato Rainbow Bowl

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, boil a half-full kettle. Peel and grate the garlic (or use a garlic press).

Halve the lime. Trim and thinly slice the spring onion.

In a medium bowl, combine the peanut butter with the olive oil for the dressing (see pantry for amount). Mix well until combined into a smooth paste.

Next, mix in the honey and boiled water for the dressing (see pantry for both amounts) along with half the soy sauce and half the lime juice. Season with salt and pepper, then set aside for later.

In another medium bowl, combine the mayo and remaining lime juice.

Stir in the coleslaw mix and season with salt and pepper. Set aside for later. 

When the sweet potatoes have around 10 mins left, heat a drizzle of oil in a large frying pan on high heat. 

When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Once browned, lower the heat slightly and add the cabbage. Stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.

Once cooked, stir in the garlic and ginger puree. Fry until fragrant, 1 min more. Remove from the heat. Season with salt and pepper.