Cook rice according to package instructions.

Bring the vegetable stock with coconut cream to the boil, stir in the peanut butter.

Add coconut blossom sugar, soy sauce, lime juice, salt and pepper and stir to a smooth sauce.

Cut the tofu into 1 ½ cm cubes and fry until golden in a pan over medium heat.

Roast peanuts without oil over medium heat.

Peel the carrots, slice them and then cut them diagonally into thin sticks.

Wash the spinach and shake dry.

Wash blueberries.

Halve and core the avocado, lift the pulp out of the skin and cut in half lengthways.

Arrange the cooled rice with carrots, spinach, tofu, avocado, peanuts and blueberries in bowls and drizzle with a little peanut sauce.