Equipment
- Oven
Ingredients
Crispy Rice Ingredients
- 1 cup jasmine rice, cooked and cooled (2 cups cooked)
- 1 tbsp coconut aminos
- 1 tsp sriracha
- ½ tsp garlic powder
- ¼ tsp sea salt
Salad Ingredients
- 1 bunch tuscan kale, chopped
- ½ lemon, juiced
- 1 English cucumber, thinly sliced
- 8-10 mini sweet peppers, thinly sliced
- 2 cups shelled edamame
- 1 bunch green onions, chopped
- 1 cup cilantro leaves, chopped
Dressing Ingredients
- 2 tbsp coconut aminos
- 1 tsp maple syrup
- 1 tbsp sriracha
- 2 tbsp mirin
- 2 tbsp tahini
- 1 tbsp rice vinegar
- ½ tsp garlic powder
- ½ tsp ground ginger
Method
- Preheat oven to 400 degrees and line a large metal baking sheet with parchment paper. Transfer the cooked rice to the baking sheet and drizzle with coconut aminos, sriracha, garlic powder and sea salt. Mix thoroughly and spread into an even layer, being sure not to push down too hard. Place in the oven and bake for 30-35 minutes until rice is golden and crisp. Let it cool and then crumble.
- Meanwhile, add your kale to a bowl and drizzle with lemon juice and an optional splash of olive oil. Use your hands to massage for 15-30 seconds until tender. Add the remaining salad ingredients, including the crispy rice!
- Add all ingredients for dressing to a jar and stir to combine. Season to taste. Pour over salad right before serving!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.