Nourish Bowl with Creamy Peanut Sauce
Sauteed veggies over a bed of brown rice, dressed with a creamy peanut/coconut sauce -- this Asian-inspired dish packs loads of fiber, protein and flavor!
Servings 4
Ingredients
- 2 cups brown rice, rinsed
- 4 cups veggie stock
- 1 tsp olive oil
- 1 tsp sesame oil
- 1 medium red onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 small red cabbage, thinly sliced
- 1 cup frozen shelled edamame
- 3 medium carrots, julienned
- 1 tbsp soy sauce, low sodium
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground ginger
- optional seasoned Tofu, cut into strips
- COCONUT PEANUT SAUCE
- 1 1/2 cup peanut butter, natural
- 1/2 cup light canned coconut milk can add extra for a thinner sauce
- 1 lime, juiced
- 2 tbsp soy sauce, low sodium
- 2 tbsp chili sauce or Trader Joe's Soyaki
- 1/4 tsp ground ginger
- 1/4 tsp red pepper flakes increase for more heat
- 1/4 tsp ground black pepper
- Optional Garnish Roasted cashews, coconut flakes, roasted peanuts
Instructions
- Bring the rice and veggie stock to boil in a medium pot, simmer, covered on very low heat for 30 minutes or until tender and rice has absorbed the stock.
- While the rice is cooking, whisk all the sauce ingredients together in a medium bowl.
- In a saute pan, heat the oils on high heat, add the onion and garlic and stir until onion soften, about 2 minutes. Reduce the heat to med-high and add the cabbage, soy sauce, salt, pepper and ginger, stirring, until the cabbage softens, another 2-3 minutes. Finally, add the carrots and edamame, cook for 2-3 more minutes.
- To assemble, place the desired amount of rice in a large bowl, veggies on top and drizzle on the creamy sauce. Add Tofu strips if desired. Garnish if desired with roasted cashews, peanuts and coconut flakes.
Notes
Although you're getting protein from the edamame, brown rice and peanut sauce, you can bump up the protein by adding seasoned Tofu strips. You can find these ready made in the store or make your own.  Recipe link hereÂ
You can save time by buying frozen brown rice, or quick cook. Â
Sliced bok choy would be a nice addition to this. Just add with the cabbage. Â