Rainbow Rice Bowls with Spicy Curry Peanut Sauce | Natalie Cooks

Ingredients

• 1-2 cups short grain brown rice ((or any grain of choice))
• 4-5 (14-16 oz), peeled and roughly chopped into small pieces or cut into ¼-inch thick rounds or matchsticks (3 cups)*
• 1 head (about 1 lb) broccoli, roughly chopped (3 cups)*
• 1 (14 oz) package extra firm tofu, drained, cut into ½-inch cubes, pressed**
• 2 tbsp olive oil, (divided)
• ½ teaspoon kosher salt, (divided)
• ½ purple cabbage, (quartered, thinly sliced (about 2-3 cups))
• 1 heaping cup fresh herbs ((basil, scallions, and/or cilantro))
• Roasted peanuts ((for topping))
• Lime wedges
• ½ cup natural peanut butter
• ½ cup water
• 2 tbsp soy sauce or tamari
• 1 tbsp + 1 tsp lime juice or rice vinegar
• 1 tbsp maple syrup
• 1 tbsp sriracha or other hot sauce ((optional, adjust for spice))
• 2 tsp curry powder
• *Use any combo of veggies, enough to fit on one sheet pan (about 6 cups).
• **Use any protein you have lying around (chicken, beef, fish, shrimp, edamame) or fry a couple of eggs!
• **How to press tofu: once you’ve cubed the tofu, lay them in a flat layer on top of a kitchen towel, then fold the towel over and gently press to get out the excess water.