Thai Rice Salad Bowls with Creamy Lime Dressing - Forks Over Knives

Name: Thai Rice Salad Bowls with Creamy Lime Dressing - Forks Over Knives
Ingredients: 3 tablespoons almond butter; 2 tablespoons lime juice; 1½ teaspoons reduced-sodium soy sauce or tamari; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; ¾ cup dry brown rice; 1 cup frozen shelled edamame; ¼ cup chopped fresh cilantro; 2 8-oz. sweet potatoes, cut lengthwise into wedges; Extra-virgin olive oil cooking spray (optional, learn more ); 2 cups shredded red cabbage; 2 medium red and/or yellow bell peppers, cut into strips; ½ cup bias-sliced scallions (green onions); Sriracha sauce; Fresh cilantro sprigs; Lime wedges

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This impressive, satisfying rice salad is surprisingly easy to make, with minimal hands-on time and a quick homemadea creamy dressing. Make it today!

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Ingredients

3 tablespoons almond butter
2 tablespoons lime juice
1½ teaspoons reduced-sodium soy sauce or tamari
2 cloves garlic, minced
1 teaspoon grated fresh ginger
¾ cup dry brown rice
1 cup frozen shelled edamame
¼ cup chopped fresh cilantro
2 8-oz. sweet potatoes, cut lengthwise into wedges
Extra-virgin olive oil cooking spray (optional, <a href="https://www.forksoverknives.com/recipes/amazing-grains/thai-rice-salad-bowls/#h-tips">learn more</a>)
2 cups shredded red cabbage
2 medium red and/or yellow bell peppers, cut into strips
½ cup bias-sliced scallions (green onions)
Sriracha sauce
Fresh cilantro sprigs
Lime wedges