Edamame Rice Bowl with Asian Mango Slaw
My sweet friend requested this recipe. I created this when I was visiting her and it soon became a favorite at her house and mine! The layers of color and explosion of flavors in this dish are amazing. The combination of ginger, sesame, and peanut butter come together perfectly in this Asian inspired dish.
Edamame Rice Bowl with Asian Slaw
This recipe is a perfect balance of sweet and savory and is packed with protein and nutrition.
Ingredients
- 3 cups brown rice cooked
- 2 cups edamame Shelled and cooked, these can be found shelled in the freezer section of grocery store reheat according to instrutions on package
Peanut Sauce
- ¼ cup peanut butter creamy
- 1½ tbsp sesame oil
- 1 tbsp coconut aminos
- 1 clove rough chopped garlic
- ½ cup coconut water
Mango Asian Slaw
- 2 diced mangoes
- 1 red bell pepper diced
- ¼ cup chopped fresh cilantro
- 1 ½ tsp freash ginger put through a garlic press about 1 to 1 ½ inches of peeled fresh ginger
- 2 cups shredded cabbage this is easy to find pre-shredded in produce section of most grocery stores
- 1 ½ tsp sesame oil
- 1 tbsp rice vinegar
Instructions
Peanut Sauce
- Put peanut butter, sesame oil, coconut aminos, garlic, and coconut water in blender and blend until smooth. Add a little more coconut water if needed for a sauce consistency.
- Set sauce aside.
Mango Asian Slaw
- In mixing bowl mix together mangoes, red pepper, cilantro, ginger, shredded cabbage, sesame oil , and rice vinegar together. Let sit for 10 minutes for flavors to mingle.
Assembly
- Place cooked, heated rice in 4 bowls. Top with cooked, heated edamame. Place ¼ of the mango slaw on each rice bowl
- Pour desired amount of Peanut Sauce on each bowl. Garnish with a sprig of cilantro and avocado slices is desired.
Nutrition
Serving: 4servingsCalories: 849kcalCarbohydrates: 139gProtein: 25gFat: 23gSaturated Fat: 4gSodium: 204mgPotassium: 1136mgFiber: 12gSugar: 19gVitamin A: 2119IUVitamin C: 82mgCalcium: 121mgIron: 5mg
Tried this recipe?Let us know how it was!