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1 cup brown rice
2 cups water
½ cup red cabbage, shredded
1 mini cucumber, thinly sliced
½ avocado, sliced
½ cup shelled edamame, frozen
1 lime, cut into wedges
1 carrot, peeled and julienned
1 tbsp crushed peanuts
1 tsp black sesame seeds
1/2 tsp salt
Green onion, chopped for garnish
Peanut Sauce (whisk to combine)
½ cup natural peanut butter
2 tbsp low sodium soy sauce or coconut aminos
1 tbsp rice vinegar
1 tbsp lime juice
1 garlic clove, minced
2 tbsp warm water
Cook brown rice in a rice cooker or on stovetop by bringing 2 cups of water to a boil. Add rice then simmer on low, covered for about 25-30 minutes.
Bring a small pot of water to a boil, add edamame and cook for 4-5 minutes. Drain, then rinse with cold water.
Construct bowls by adding brown rice, red cabbage, cucumber, avocado, edamame, lime, carrot, and peanuts.
Season with salt and drizzle with peanut sauce.
Garnish with black sesame seeds and green onions.
Nutritional analysis (per serving): 463 calories; Carbohydrate 53 gm; Fiber 7 gm; Protein 16 gm; Sodium 467 gm