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  • Prep-time: / Ready In:
  • Makes 4 bowls

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.

Thai Rice Salad Bowl Wordpress

Ingredients

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
Bowls
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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 (15)

(5 from 9 votes)
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Linda S3 weeks ago
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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

Anne3 weeks ago
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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!

Mike3 weeks ago
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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.

Rachel3 weeks ago
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Can’t wait to try! Any suggestions on subbing almond butter? Can’t do cashew, either. 🙁

Rebecca1 day ago
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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!

Maureen3 weeks ago
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Sunbutter?

Annette3 weeks ago
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There is a soy based butter that is really good Wowbutter

CAROL3 weeks ago
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Rachel, maybe tahini would work instead of nut butter. This bowl looks so yummy! I can’t wait to try it!

Tracey3 months ago
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Freakin AMAZING!!

Olivia3 months ago
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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!

Sherri3 months ago
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Looks delicious! Fyi, you entirely left the edamame out of your instructions. Do you eat them thawed, blanched, or how?

Nancy3 weeks ago
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The recipe says to stir them in at the end of cooking the rice.

Rachel3 months ago
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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!

Sonal4 months ago
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Very tasty Thai nut sauce.

Cindi Martin8 months ago
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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.

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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 Meredith Corporation. 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. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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