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
- 473 ml cauliflower rice
- 473 ml green peas
- 14.8 ml avocado oil
- 1.23 ml sea salt
- 59.1 ml fresh cilantro finely chopped
- 473 ml spinach
- 1 red bell pepper chopped
- 237 ml shredded red cabbage
- 237 ml julienned carrot
- 237 ml bean sprouts
- 237 ml thinly sliced radish
- 59.1 ml thinly sliced green onion (green parts only)
- 59.1 ml toasted almonds or peanuts roughly chopped
- 118 ml Spicy Nut Dressing
- 0.5 medium lemon halved
- 59.1 ml peanut or almond butter
- 59.1 ml water
- 14.8 ml extra-virgin olive oil
- 14.8 ml freshly squeezed lime juice
- 14.8 ml tamari
- 7.39 ml pure maple syrup
- 2.46 ml 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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