Yes, that title is a mouthful, but each bite of this delicious rice bowl will be a mouthful of awesome!
When I came across the recipe for this Spicy Peanut Portobello Kale Rice Bowl I knew it was meant to be! I just happened to have a whole bunch of kale and a few portobello mushrooms in the fridge that I’d bought specifically for a different dinner I had planned, but I immediately decided I was making this instead.
This rice bowl consists of brown rice, a layer of spicy peanut ginger kale salad (warm or cold), sautéed portobellos, and crunchy peanuts. It all works together wonderfully. I love it when a super healthy meal feels like comfort food!
Kathy suggests adding some tofu for a protein boost, but I didn’t have any on hand, so I cooked some green lentils in with my rice. This is 1 cup of short grain brown rice and 1/2 cup green lentils, cooked with 3 cups of water, just like you cook rice.
For the Spicy Peanut Ginger Kale Salad portion of the recipe I used just 1 bunch of kale, but the full amount of sauce and peanuts. I really loved how saucy it was and I think I’d do it the same way again. I also left out the red onions, because I don’t like onions, and the pickled ginger, because I didn’t have any. I then doubled the amount of fresh ginger in the sauce to make up for the missing pickled ginger.
I cooked the mushrooms as the recipe says, just left out the onion again.
This recipe does have a few different components, but please don’t let that stop you from trying this. Each part is pretty simple, and it can all be made ahead of time if that makes it easier. I ate mine as leftovers for the next two days and it was just as great, and possibly even better, than the first night. And if you don’t feel tempted by the rice bowl in its entirety you could still try the Spicy Peanut Ginger Kale Salad on its own. I loved the peanut sauce covered kale and can definitely see making this part again on its own.
My photos don’t really do this delicious bowl of goodness justice. You should really follow the recipe links above and drool over Kathy’s gorgeous photos like I did. 🙂
I’ve shared this post with Healthy Vegan Friday #39.
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Butternut Squash Miso Noodle Soup with Kale and Edamame (another mouthful!)