This impressive and satisfying rice salad is surprisingly easy to make. Hands-on time is minimal, and it’s served in individual bowls with no chilling required. A creamy, tangy dressing pulls everything together.

By Shelli McConnell,


Almond Butter-Lime Dressing

  • 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


  • 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.

Comments (37)

(5 from 25 votes)

Recipe Rating

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Marcia Plows

This is my go to recipe for impressing anyone. It is sooo good. The sauce is excellent and could be used on any Thai bowl. It is colorful and my niece asked for it every visit. YOU REALLY NEED TO TRY THIS RECIPE.

Monique Dickerson

Omg! So I decided to give this recipe a try. Now that I am back on my plant based journey, I want to try quick and simple recipes. Well, this isn’t necessarily quick, but definitely simple. I first made the sweet potatoes, but I ended up eating 90% out of the oven. Leaving me with only three wedges. So, if you’re like me, use four s/m sweet potatoes. The more the merrier. The recipe didn’t specify how much cabbage to use, so I used about a cup. All other ingredients worked amazingly. I was worried about both dressings, but they worked so well together! Definitely keeping this dish in the rotation.


Your recipes always look wonderful. Do you have nutritional info anywhere that I may be missing. It would be great to have that info for those like me that are trying to lose weight on a plant based diet


So good!! I also added to a few things to the rice after cooking: shredded carrots, unsweetened shredded coconut, chopped macadamia nuts, hemp seeds, and salt! Will be making this again!


So darn good!!! I never would have thought to put sweet potatoes in a rice bowl. And that sauce is so good. Highly recommend. I came home starving tonight and was tempted to eat junk but this came together so fast with left over rice and microwaved sweet potatoes. I was able to have this on the table in about 15 minutes!


How long will the dressing last for?


I'm on trial basis.

Lisa Corey

After 1 month of plant-based diet, this is my favorite recipe so far! You have to try it


SO GOOD! Even my meat-loving husband loved it!


I made this for my weekly lunch prep. Because I wanted it to make 5 servings, I added very lightly steamed snap peas. This recipe is delicious! I also added sliced Persian cucumber and added the dressing in the mornings before going to work. Because I was making this for me alone, I found it easier to add the sriracha directly to the dressing. I will make this again.


Dressing is bitter. Now I have just veggies on rice.


Two stars because the dressing was delicious but maybe rice or grain bowls are just not for me. I love salads. I love purple cabbage in my salads. I love edamame in most things. I love Thai food. This seemed like it would have been a home run for me in terms of flavors. The only thing I did differently was I used white rice instead. It was just okay. Totally edible and all but nothing special. I think it could be delicious if the veggies were stir fried instead.

This was delicious. While the recipe doesn't list adding water to the dressing, it does tell you to do that in the instructions. Don't miss that or your dressing won't be pour-able. We LOVED this. We substituted black beans for the edamame since that is what we had and it worked out fine. Highly recommend.

Louise Golub


Susan Dandrea

Almond Butter Lime Dressing in recipe


My husband was surprised - he loved this! He’s not a fan of raw cabbage but said this provided just the right amount of crunch. This is a keeper.


I'm so glad I made this receipe. It was so delicious. I love the sauce. I used peanut butter instead of almond butter. I also made 4 times the amount of sauce instead of 1 serving. One serving of sauce was not enough for how much this recipe makes. This is one of my favorite recipes now.


Peanut sauce is so good! Raw veggies add just the right amount of crunch! Made it for my friends & they all want the recipe!


Delicious sauce! It would make any food tasty! I think I will thin it down more next time, though.

Linda S

Absolutely delicious! I substituted peanut butter for the almond butter as I was out. My dressing was tasty but too thick to drizzle! Will try almond butter next time


This recipe is the bomb. It looks like a lot of elements, but considering that you're only having to cook the rice and the yams, it's super easy! The mix of flavors from the sriracha and almond butter dressing is SO delish!


Very good and simple - which is how it should be! Instead of baking potatoes, I put them in the microwave. Yes...lose some of the nutritional value, but that's fine...I'm cool with that as the time saving is also an important benefit. For brown rice...this method below works perfectly 100% of the time. Fill a pan with enough water to double cover the rice. Eye-ball it. For 2 cups, at least half-way up a big pot. Boil the water. I either cover the pot to get the water boiling faster, or boil water in a kettle and add it to the pot. In the meantime, wash the brown rice well. I use a strainer to wash it. You'll need the strainer later. When the water in the pot is boiling, add the rice. Cook uncovered for 27 minutes. Yes...27 minutes is the magical number. Doesn't matter if you have 1 cup or 5 cups. After 27 minutes, drain the water. I use that fine strainer and dump the water out and let the rice sit in the strainer. Shake the strainer to remove as much water as possible. Work fast. Put the rice back in the pot. Cover with a lid. If you have one of those lids with a hole that lets the steam out, cover that hole. Put the pot off the heat. So put it on another burner that is cool. Leave for about 5 minutes covered. Super easy. And works 100% of the time. Perfect brown rice every time.


Thank you!!


Can’t wait to try! Any suggestions on subbing almond butter? Can’t do cashew, either. :(


Rachel, maybe tahini would work instead of nut butter. This bowl looks so yummy! I can't wait to try it!


There is a soy based butter that is really good Wowbutter




I made my own almond butter in my Vitamix, after my husband finished off the jar I had bought for this recipe. It was delicious!


how about tahini? which is sesame butter


What about wow butter made from soy beans?


Freakin AMAZING!!


This is my favourite wfpb meal. It tastes so good along with the benefits of improving my mood, energy levels and health all round, that I'm dancing with joy!


Looks delicious! Fyi, you entirely left the edamame out of your instructions. Do you eat them thawed, blanched, or how?


The recipe says to stir them in at the end of cooking the rice.


I made this bowl for our family (including 2 small kids) recently and it was such a hit. Its got a bit of everything & the flavours work so well together especially topped with the delicious dressing. After everyone repeatedly said they loved it, we will definitely be making this one again. Thank you FOK!


Very tasty Thai nut sauce.

Cindi Martin

This was in the 100 Best Recipes of the FOK magazine, and it definitely deserves to be. It’s a great combination of flavors and textures, and it looks as good as it tastes when you serve it. Its going on my “heavy rotation” list.

About the Author

Headshot of Shelli McConnell

About the Author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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