Description
Colorful, quick weeknight bowls with crispy cabbage, tender rice, fresh veggies, and a bold sweet-spicy peanut sauce. Healthy, vibrant, and ready in 30 minutes.
Ingredients
4 cups shredded green cabbage
1 cup shredded red cabbage
2 cups cooked jasmine or brown rice
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 cup shelled edamame, thawed
3 green onions, thinly sliced
1/2 cup fresh cilantro, chopped
1/3 cup roasted peanuts, roughly chopped
1 tablespoon sesame seeds (optional)
1 tablespoon neutral oil (avocado oil)
1 tablespoon low-sodium soy sauce or tamari
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 cup creamy peanut butter
3 tablespoons low-sodium soy sauce or tamari
2 tablespoons fresh lime juice
1 tablespoon maple syrup or honey
1 tablespoon sriracha
1 teaspoon toasted sesame oil
1 garlic clove, finely minced
1/2 teaspoon grated fresh ginger
3 to 5 tablespoons warm water (as needed to thin sauce)
Instructions
Cook rice according to package directions. While rice cooks, slice vegetables and prepare sauce.
In a bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sriracha, sesame oil, garlic, and ginger. Add warm water 1 tbsp at a time until desired consistency.
Heat oil in a skillet. Add shredded cabbage mix, carrots, bell pepper, edamame, garlic powder, and ginger. Cook 5-7 minutes until tender-crisp.
Divide cooked rice among bowls. Top with cabbage mixture, then drizzle with peanut sauce. Garnish with cilantro, green onions, sesame seeds, and chopped peanuts.
Notes
Meal prep: Store components separately in the fridge for up to 3 days.
Adjust heat: Add extra sriracha for more spice.
Use frozen peas as a quick alt to edamame.
Make sauce ahead and refrigerate up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Recipes
- Method: Stir-Fry and Mixing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg