I really wanted something light yet satisfying for dinner the other day, and since my garden is bursting with kale over growth I felt inspired to add it to our meal.
When in doubt, I throw everything together over rice, with some yummy sauce and call it a “rice bowl”. You can literally make any type of rice bowls you can imagine, Thai, Mexican, Vietnamese…heck I bet you could make a yummy dessert bowl too with the right ingredients and sauces.
But for these purposes our vegan meal was made extra tasty with a generous pour over of my spicy peanut sauce.
And also the filling would make a rad rice paper roll filling, or leftovers for lunch the next day.
Try it! I’d love to hear how you liked it.
1 can corn
2 cups chopped kale, stems removed
1 cup cooked and cooled edamame
1 avocado pit removed and cubed
1 cup chopped cilantro
1 cup shredded carrots (I only had baby carrots so I sliced them thinly instead)
1 cup chopped roasted unsalted almonds
3 sliced scallions
2 tsp coarse sea salt
juice of 1 lime
1 tsp lime rind
To make, massage the kale with sea salt, pour lime juice over top, cover and set aside. Next put a bowl of water to boil and cook about 3 cups of brown rice as per package instructions. While the kale is marinading and the rice is cooking. Toss together all the remaining ingredients, the hardest part of the whole meal is chopping everything up by the way! Then add in the kale mixture, toss again, and set aside while you make the sauce.
3 tbsp smooth peanut butter
1-2 cups of boiling hot water
3 tbsp sesame oil
3 tbsp tamari soy sauce
2 tsp siracha sauce
In a large bowl put in the peanut butter, and begin mixing around while adding in two tbps of hot water at a time and mixing until well incorporated. Once you have the desired sauce consistency (I like mine a bit thicker), add in the remaining ingredients and mix well. Taste. If you like to have a bit more spice, then add a bit more siracha sauce. If you accidentally made your sauce too runny, add a little more peanut butter and mix well.
To serve place the cooked rice at the bottom of the bowl, top with the salad mixture and pour the sauce over top. You can also top with a little extra chopped almonds and cilantro to make it all look fancy 😀