Thai Rice Salad Bowls with Creamy Lime Dressing | Forks Over Knives

Name: Thai Rice Salad Bowls with Creamy Lime Dressing | Forks Over Knives
Prep time: 15 min
Total time: 50 min
Ingredients: 3 tablespoons almond butter; 2 tablespoons lime juice; 1½ teaspoons reduced-sodium soy sauce or tamari; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; ¾ cup dry brown rice; 1 cup frozen shelled edamame; ¼ cup chopped fresh cilantro; 2 8-oz. sweet potatoes, cut lengthwise into wedges; 2 cups shredded red cabbage; 2 medium red and/or yellow bell peppers, cut into strips; ½ cup bias-sliced scallions (green onions); Sriracha sauce; Fresh cilantro sprigs; Lime wedges

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Prep Time: 15

Total: 50

Thai Rice Salad Bowls with Creamy Lime Dressing | Forks Over Knives

Instructions

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Step 1

In a bowl combine all Almond Butter-Lime Dressing ingredients. Whisk well, adding water, 1 Tbsp. at a time (about ¼ cup total), to make drizzling consistency. Set aside.

Step 2

In a medium saucepan combine rice and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 35 to 40 minutes or until tender and water is absorbed, stirring in the edamame the last 5 minutes of cooking. Stir in the chopped cilantro.

Step 3

Meanwhile, preheat oven to 400°F. Line a 15×10-inch baking pan with parchment paper or a silicone baking mat. Arrange sweet potato wedges on prepared pan. Roast about 20 minutes or until tender, brushing with water and turning once.

Step 4

In shallow bowls arrange sweet potatoes, cabbage, bell peppers, and scallions. Top with a scoop of brown rice mixture. Drizzle with sriracha sauce and top with cilantro sprigs. Serve with lime wedges and Almond Butter-Lime Dressing on the side.

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