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This bowl brings a pop of color and freshness right to your table. It's all about crunchy veggies, tasty jasmine rice, and a super creamy peanut sauce—a well-balanced meal in one. Great pick for a breezy spring dinner or if you want a speedy, guilt-free lunch. Honestly, it's my favorite highlight most weeks.
I still remember tossing together a bowl like this for the first time after a long shift. It was an easy dinner and it totally hit the spot. Since then, it's what I make whenever I'm craving something fresh and light.
Vibrant Ingredients
- Jasmine rice: goes down smooth and gives you a fluffy, gentle layer for all the toppings. Get the good stuff from an Asian grocery if you can.
- Carrots: add a sweet crunch and a splash of color. I go for organic ones when possible since they taste richer.
- Red cabbage: brings tang and that punchy purple hue. Make sure it's nice and firm for the crunch factor.
- Edamame: these little beans are full of plant power. I keep a bag of frozen ones handy in my freezer.
- Green onions: slice up for a kick of sharp and fresh notes. Pick the slim ones—they're lighter and less harsh.
- Cucumber: brings juiciness and that cool bite. I look for cucumbers that are firm and free of any soft spots.
- Avocado: delivers peak creaminess and healthy fats. Pick one that gives just a bit when you press, but not mushy.
- Chopped peanuts: hit you with that crunch and deep nutty flavor. Cracking them fresh keeps them extra tasty.
- Water: needed to thin out the peanut sauce just right
- Peanut butter: gives your sauce that smooth, yummy body. Go for the no-sugar-added kind.
- Soy sauce: brings all the savory punch. Try real Japanese soy sauce if you want amped-up flavor.
- Lemon juice: wakes things up and keeps it all bright. Grab organic lemons if you're juicing by hand.
- Agave syrup: tames the sauce with a gentle sweetness. Honey works too if that's what you've got.
- Salt: boosts all those flavors. Fine sea salt is my favorite choice.
- Black pepper: grind it fresh and you get a nice little kick and lots of aroma.
Easy Step-by-Step
- Get your rice and edamame ready:
- Wash your rice until the water runs clear, then cook it as the packaging says. Steam or boil your frozen edamame beans like it says on their instructions. Let both cool a bit so they're not piping hot in your dish.
- Prep all the veggies:
- Scrub your cucumber, slice it longways, scoop out the seeds, and dice it. Peel and grate the carrots with the bigger side of the grater. Strip the tough outer cabbage leaves and the core, then shred. Rinse your green onions and chop into thin rings. Slice the avocado open, remove the stone, scoop out the flesh, and slice thinly.
- Make your peanut sauce:
- Throw peanut butter, water, lemon juice, soy sauce, agave, salt into a tall bowl. Blend with a stick blender till it turns smooth and glossy. Add in ground black pepper to taste. If it's looking way too thick, splash in a tad more water.
- Build your bowl:
- Spoon rice into four deep bowls. Pile on your chopped veggies and avocado however you want. Sprinkle sliced green onions and chopped peanuts over everything. Pour your peanut dressing right on top or serve it on the side—it’s up to you.
- Add the finishing touches:
- Drizzle a little extra lemon juice and pep up with black pepper. Add more herbs or sprouts if you’re feeling fancy. Dig in right away—the colors and textures are best fresh.
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Good to Know
Packed with loads of plant protein thanks to edamame and peanuts. Rice and veggies fill you up but don’t feel heavy. My kids are huge fans and it’s colorful enough to get everyone excited for dinner. Avocado is honestly my must-have in this bowl—it makes everything silky and goes awesome with those sweet carrots. Brings back memories of fun nights where my family would pile whatever they wanted into their bowls.
Storage Hints
Keep all the toppings in separate containers in the fridge. That way your cabbage and cucumber stay crisp and the peanut sauce doesn’t turn thick and gloopy. You can throw together a fresh bowl days later. Rice keeps for a day or so in the fridge and avocado is best cut right before you eat, since it gets brown quick.
Ingredient Swaps
Don’t have jasmine rice? Any white or brown rice will work. Want to shake things up? Grab some spring cabbage instead of red. Allergic to peanuts? Switch in cashews or sesame seeds. For the sauce, almond butter swaps perfectly.
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Serving Ideas
This bowl is super flexible. Outside in summer it’s great with fresh mint or cilantro. Top with a boiled egg or smoked tofu for dinner. For get-togethers, just set out everything and let people build their own however they want.
All About These Bowls
These big bowls go way beyond just looking good on social. The idea is simple—mix up any fresh fridge odds and ends for good flavor and color. The round bowl is like a lucky belly, stuffed and happy, just like Buddha. Really, anything goes, so load up whatever fills you up and makes you smile.
Frequently Asked Questions
- → How do I get jasmine rice fluffy?
Give the rice a rinse to get rid of the starch before you start. Then just follow the water amount and cook time on the package.
- → Can I swap out the veggies?
Absolutely, just toss in whatever's in season or what you like best. Mix it up with stuff like zucchini or bell pepper for a change.
- → Is this bowl plant-based?
Yep, all the stuff in here is totally plant-based. It's a great choice if you're vegan.
- → How long does the peanut sauce stay good?
Stick it in a sealed container in the fridge, and it'll last about three days just fine.
- → Can I meal prep this bowl?
Sure thing! Prep each ingredient and stash them separately in the fridge, so it's easy to put together when you want it.
- → What else could I pour on instead of peanut sauce?
Try using teriyaki or sesame sauces. They taste awesome and switch things up a bit.