Equipment
- stove
Ingredients
- 1 bunch lacinato kale, finely chopped
- 2 tsp olive oil, optional
- 1 lemon, juiced
- 1 head broccoli, finely chopped
- 1½ cups shelled edamame
- 3 green onions, finely chopped
- ½ bunch cilantro, finely chopped
- ½ cup roasted cashews, coarsely chopped
- 1 cup jasmine rice, cooked and cooled slightly
Thai Peanut Sauce
- ⅓ cup powdered peanut butter
- 1 tbsp sriracha
- 1 tbsp coconut aminos, or soy sauce
- 2 tbsp rice vinegar
- 1-2 tbsp maple syrup
- 1 lime, juiced
- water, if needed, to thin
Method
- Add the kale to a bowl with lemon juice and olive oil and massage until tender. Add in the broccoli, onion, cilantro, and cashews.
- Combine all ingredients for dressing in a jar and whisk with a fork to combine. Season to taste adding more sriracha or maple syrup if desired.
- Drizzle over veggies and toss to combine. Distribute rice between 4 serving bowls and top with veggie mixture. Drizzle with extra dressing if desired.
Nutrition
Serving 1servingCalories 426kcalCarbohydrates 61gProtein 20gFat 15gSaturated Fat 2gPolyunsaturated Fat 2gMonounsaturated Fat 6gCholesterol 0.01mgSodium 326mgPotassium 1191mgFiber 13gSugar 10gVitamin A 7900IUVitamin C 222mgCalcium 337mgIron 5mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
