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Vegetable satay rice

Serves 4

Prep Time 15 min

Cooking Time 25 min


  • 350g pack diced sweet potato and butternut squash
  • Cooking oil spray
  • 1tbsp olive oil
  • 1 small red onion, roughly sliced
  • 20g fresh ginger, finely chopped
  • 3 garlic cloves, finely chopped
  • Pinch dried chilli flakes
  • 250g button mushrooms, halved
  • 1 red pepper, thinly sliced
  • 200g green beans, trimmed
  • 2 x 250g pack ready-to-heat brown basmati and wild rice mix
  • 3tbsp no added salt or sugar peanut butter
  • 1tbsp runny honey
  • 30g unsalted peanuts
  • Fresh coriander leaves, to garnish (optional)


  1. Heat the oven to 200°C/fan 180°C/gas 6. Line a large baking tray with baking paper. Put the sweet potato and squash in the tray, spray with oil, toss and roast for 25 min or until they’re just soft.
  2. While the sweet potato and squash are cooking, heat the olive oil in a large non-stick frying pan set over a medium-high heat. Add the onion, ginger, garlic, chilli, mushrooms and pepper to the frying pan and cook, stirring, for 5 min or until the vegetables soften. Add the green beans and cook for 2–3 min or until tender. Heat the rice in the microwave, according to the pack instructions.
  3. Whisk the peanut butter with 6tbsp boiling water in a small bowl, then add to the frying pan with the honey and peanuts. Stir well, then add the rice and roasted sweet potato and squash. Mix gently.
  4. Divide among 4 serving bowls and garnish with coriander if you like.

Nutrition per serving

Read more on how we calculate nutrition.
398 12.4g 14.9g 2.8g 9g 13.7g 0.1g 93mg 53.6g 3.6mg

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