Asian Veggie & Rice Bowl

19 20 615
Ingredients Minutes Calories
Prep Cook Servings
15 min 5 min 1
Asian Veggie & Rice Bowl
Health Rating

Ingredients


1 tbsp Water (boiling, for almond sauce)
1/4 whole lime(s) Lime juice (fresh) (for almond sauce)
2 tbsp Almond butter (for almond sauce)
1 tsp Chili paste, Gourmet Garden (for almond sauce)
1 tsp minced Ginger root (peel skin off using the back of spoon, mince or grate, for almond sauce)
1 tbsp Honey (for almond sauce)
1 tbsp Soy sauce, tamari (for almond sauce)
1 tbsp Rice vinegar (for almond sauce)
1 tbsp Water (hot, for almond sauce)
1 cup, shredded Napa cabbage, raw (thinly sliced, for salad)
1/2 whole lime(s) Lime juice (fresh) (for salad)
1/2 cup Cucumber (diced, for salad)
1/2 medium pepper(s) Red bell pepper (diced, for salad)
1/4 cup Brown rice, medium-grain, cooked (or cooked rice mixture of choice, for salad)
1/4 avocado(s) Avocado (sliced, for salad)
1 tsp Coconut oil (for cashew topping)
1 tbsp Coconut, shredded (for cashew topping)
1 tbsp Cashew nuts, raw (chopped, for cashew topping)
1/4 whole lime(s) Lime juice (fresh) (for cashew topping)

Instructions


For the almond sauce:

  1. Add enough water to a small saucepan to just cover the bottom by 1 cm.  Bring to a boil.
  2. Mix the almond butter, chili paste, ginger root, honey, soy sauce, and boiled water together into the bowl with the juice of 1/4 of a lime.  Mix until well combined.
  3. Mix 1 tbsp rice vinegar and 1 tbsp hot water in a separate small bowl.  Add the almond sauce to this mixture.  Mix well.  Set aside.

 

For the salad:

  1. Squeeze 2 quarters of the lime into a large bowl.
  2. Combine cucumber, bell pepper, rice, and cabbage.
  3. Add the almond sauce.  Mix well.
  4. Top the salad with sliced avocado.

 

For the cashew topping:

  1. Heat a small skillet on medium heat.  Add the coconut oil.  Let it melt and swirl it.
  2. Add the shredded coconut, cashews and salt. Cook for 4-5 minutes, stirring frequently to avoid burning.
  3. Remove from heat.  Squeeze a lime quarter over the warm cashew topping.

 

Sprinkle the cashew topping over the salad and serve!

Notes:

Vegetables

provide key vitamins and minerals required for vital health and maintenance of the body!


Nutrition Facts

Per Portion

Calories 615
Calories from fat 331
Calories from saturated fat 80
Total Fat 37 g
Saturated Fat 8.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.0 g
Monounsaturated Fat 19.8 g
Cholesterol 0
Sodium 1252 mg
Potassium 1103 mg
Total Carbohydrate 58 g
Dietary Fiber 8.3 g
Sugars 27.1 g
Protein 12.7 g

Dietary servings

Per Portion


Fruit 0.2
Grain 0.5
Meat Alternative 1.3
Vegetables 4.3

Energy sources


Pygal38%461.42263016955184162.2827599533153254%309.6987533752255247.514733389808198%357.48347630943545110.1880393995502238%54%8%CarbohydratesFatProtein
Recipe from:
Lunch
Main