Thai Veggie Rice Bowl With Spicy Nut Dressing
20m prep 10m cook 30m ready
A plant-powered bowl with eight vegetables and a spicy nut dressing. It's refreshing, filling, and easily customizable.
Ingredients
- 2 cup cauliflower rice
- 2 cup green peas
- 1 tbsp avocado oil
- 1/4 tsp sea salt
- 1/4 cup fresh cilantro finely chopped
- 2 cup spinach
- 1 red bell pepper chopped
- 1 cup shredded red cabbage
- 1 cup julienned carrot
- 1 cup bean sprouts
- 1 cup thinly sliced radish
- 1/4 cup thinly sliced green onion (green parts only)
- 1/4 cup toasted almonds or peanuts roughly chopped
- 1/2 cup Spicy Nut Dressing
- 0.5 medium lemon halved
- 1/4 cup peanut or almond butter
- 1/4 cup water
- 1 tbsp extra-virgin olive oil
- 1 tbsp freshly squeezed lime juice
- 1 tbsp tamari
- 1 1/2 tsp pure maple syrup
- 1/2 tsp grated peeled fresh ginger
- sea salt
- cayenne pepper
Nutrition (per serving, estimated)
Estimated based off 19 of 24 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 274 mg
- Iron: 6.25 mg
- Magnesium: 210 mg
- Phosphorus: 448 mg
- Potassium: 1487 mg
- Zinc: 3.91 mg
Let's Cook
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Step 1.
In a blender, combine the peanut butter, water, olive oil, lime juice, tamari, maple syrup, ginger, salt, and cayenne. Blend on high for about 1 minute, until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if desired. Set aside.
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Step 2.
In a medium skillet over medium heat, combine the cauliflower rice, green peas, avocado oil, salt, and cilantro. Cook for 10 minutes, stirring frequently, until the rice and peas are tender. Turn off the heat.
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Step 3.
Assemble each bowl with half of the cauliflower–green pea rice, spinach, red bell pepper, red cabbage, carrot, bean sprouts, radish, and green onion. Top with the toasted almonds or peanuts and drizzle with the spicy nut dressing. Garnish with a lemon wedge.
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