Rainbow Rice Bowls with Spicy Curry Peanut Sauce | Natalie Cooks

Name: Rainbow Rice Bowls with Spicy Curry Peanut Sauce | Natalie Cooks
Total time: 35 min
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.

nataliecooks.com

This super adaptable veggie rice bowl is smothered in a spicy, salty, and sweet curried peanut sauce that you’ll want to eat by the spoonful. Warm rice and ...

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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.