Thai Veggie Rainbow Bowl: Energy-Boosting Rejuvenation in a Dish

Allergens

Soy, peanuts

Ingredients

• 1 cup brown rice 1 cup edamame, shelled 1 large cucumber, spiralized or thinly sliced 2 carrots, julienned 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 avocado, diced 1 cup cherry tomatoes, halved 1/4 cup fresh basil leaves, roughly chopped 1/4 cup fresh cilantro leaves, roughly chopped 1/4 cup fresh mint leaves, roughly chopped 2 tablespoons roasted peanuts, crushed 3 tablespoons sesame seeds For the Thai Peanut Dressing: 1/4 cup natural peanut butter 2 tablespoons soy sauce or tamari 1 tablespoon lime juice 1 tablespoon honey or maple syrup 1 teaspoon sriracha (optional) 1 garlic clove, minced Water, to thin (if needed)

Instructions

1. Cook the brown rice according to package instructions. Set aside to cool.
2. In a large bowl, whisk together all ingredients for the Thai Peanut Dressing until smooth and creamy. Adjust consistency by adding water as needed.
3. Prepare your vegetables and divide them among 4 serving bowls. Top each with cooked brown rice and edamame.
4. Drizzle the Thai Peanut Dressing generously over the bowls, ensuring each layer is evenly coated.
5. Sprinkle crushed roasted peanuts and sesame seeds over the top for an extra crunch.
6. Garnish with fresh basil, cilantro, and mint leaves. Serve immediately.

Chef’s Insight

This dish is not only delicious but also packed with essential nutrients to keep you energized throughout the day.

Notes

Feel free to add your favorite protein source, such as grilled chicken or tofu, for an even more satisfying meal.