Brown Rice Veggie Bowls with Peanut Sauce
A fresh and filling vegan meal
Equipment
- Fine mesh strainer
- Whisk (for sauce)
Ingredients
- 1 1/4 cup short-grain brown rice
- 1 cup shelled edamame, frozen
- 1 tsp salt
- 2 large carrots, shredded
- 2 mini cucumbers, sliced
- 1 cup red cabbage, thinly sliced
- 2 cups kale, sliced
- 2 scallions, sliced (white and light green parts only)
- 1-2 avocados, sliced
- Sesame seeds
- Limes, quartered
Peanut Sauce
- 1/2 cup smooth peanut butter
- 2 tbsp rice vinegar
- 1 tbsp tamari (or other soy sauce)
- 1 tbsp honey
- 1 clove garlic, minced
- 1 tsp Thai red curry paste such as Thai Kitchen
- 1/2-3/4 cup water
Instructions
Cook brown rice
- Bring a pot of water to boil and add salt. Rinse brown rice in a strainer until water runs clear. Cook brown rice in boiling water, stirring occasionally, for 30 minutes.
- After 30 minutes, add 1 cup frozen edamame to water with rice and cook an additional 5 minutes. Strain water from rice and edamame, and return to pot to keep warm.
For the peanut sauce
- In a small bowl, combine peanut butter, rice vinegar, tamari, honey, garlic, and curry paste with a whisk. Add about 1/2 cup water and continue to whisk until combined. Add water 1-2 tbsp at a time until it reaches a pourable consistency.
Assemble bowls
- Massage kale with lime juice for 30 seconds to break it down. Divide rice between bowls and top with kale.
- Top bowls with remaining ingredients: carrots, scallions, cabbage, cucumber, avocado, and/or any other vegetable you wish. Sprinkle with sesame seeds, and serve with peanut sauce and lime wedges.