Thai Rice Salad Bowls

• servings: 4 bowls
• total time: 50 minutes

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

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

Directions

In a bowl combine all Almond Butter-Lime Dressing ingredients. Whisk well, adding water, 1 Tbsp. at a time (about ¼ cup total), to make drizzling consistency. Set aside.

In a medium saucepan combine rice and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 35 to 40 minutes or until tender and water is absorbed, stirring in the edamame the last 5 minutes of cooking. Stir in the chopped cilantro.

Meanwhile, preheat oven to 400°F. Line a 15×10-inch baking pan with parchment paper or a silicone baking mat. Arrange sweet potato wedges on prepared pan. Roast about 20 minutes or until tender, brushing with water and turning once.

In shallow bowls arrange sweet potatoes, cabbage, bell peppers, and scallions. Top with a scoop of brown rice mixture. Drizzle with sriracha sauce and top with cilantro sprigs. Serve with lime wedges and Almond Butter-Lime Dressing on the side.