Thai Rice Salad Bowls
A feast for your eyes as well as your stomach, this colorful brown rice bowl bursts with complementary textures and flavors: Red cabbage for crunch, scallions for an understated sharpness, and sweet potato wedges for earthy sweetness. Serve with cilantro, sriracha sauce, and an almond-lime dressing. Writes a commenter, “I made this bowl for our family (including two small kids) recently and it was such a hit. It’s got a bit of everything and the flavors work so well together, especially topped with the delicious dressing.”
This impressive and satisfying rice salad is surprisingly easy to make. Hands-on time is minimal, and it’s served in individual bowls with no chilling required. A creamy, tangy dressing pulls everything together.
Ingredients:
- ALMOND BUTTER-LIME DRESSING
- 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
BOWLS
- 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
Instructions:
- 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.
- 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.
- 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.
- 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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