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.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.