Home from college after living independently (thanks, coronavirus), I am trying to adhere to plant-based diet — in the midst of a family that likes their meat. I also want to help out in the kitchen on meals that work for all of us. In search of recipes that are flexible and easy to pull together, I found these Thai rice bowls satisfy all our dietary needs — and they are a great source of carbs, healthy fats, and protein.
- 2 cups white or brown Rice
- ½ cup baked tofu (or 2 cooked chicken breasts)
- 1 avocado
- 1 bag frozen edamame (or any fresh or frozen vegetable, defrosted).
- Handful of chopped green onion
- Handful of cilantro
- 2 tbsp Peanut sauce
For the peanut sauce (makes about 3/4 cup):
- ½ cup smooth peanut butter
- 2 tbsp soy sauce
- 2 tsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp chilli sauce (I like sriracha)
- 1 tbsp lime juice
- 1 tbsp ginger paste
- 1-2 tbsp water
- 1 tsp garlic minced
- Divide rice into four bowls.
- Add protein on top of rice (tofu or chicken). Can be warm or room temperature.
- Add the vegetables. (Any fresh or frozen vegetable defrosted can be substituted for the avocado and/or edamame).
- Make the peanut sauce by mixing all ingredients together. Drizzle 2 tbls. peanut sauce on top of each bowl. (If you’re in a rush, you can substitute any store bought sauce — soy or teriyaki work well).