Thai Rainbow Vegetarian Rice Bowl with Peanut Sauce

Allergens

Soy (in soy sauce)

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 1/2 cup julienned carrots
• 1/2 cup thinly sliced red bell pepper
• 1/2 cup thinly sliced green bell pepper
• 1/2 cup edamame, shelled
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• 1/4 cup crushed peanuts
• 1 lime, cut into wedges
• 2 tablespoons sesame oil Peanut Sauce:
• 1/4 cup natural peanut butter
• 3 tablespoons low
• sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (optional)
• 2 teaspoons honey or maple syrup
• 2 tablespoons warm water

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, then add to a saucepan with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 17 minutes or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. While the rice is cooking, prepare your vegetables by julienning carrots, slicing bell peppers, shelling edamame, and chopping cilantro and green onions. In a small bowl, whisk together the ingredients for the peanut sauce until smooth and well combined. Adjust seasonings to taste if needed. Divide cooked rice between two bowls, top with an assortment of prepared vegetables. Drizzle peanut sauce over the rice and vegetables, garnish with crushed peanuts, cilantro, green onions, and lime wedges. Serve immediately.

Chef’s Insight

Feel free to swap out any vegetables you prefer or have on hand, aiming for a mix of colors and textures for a truly vibrant dish.

Notes

Feel free to adjust the heat of the dish with additional sriracha or by using spicy peanut butter.