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
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