Thaï PB Bowl

Name: Thaï PB Bowl
Cuisine: Japanese
Ingredients: 1 tbsp peanut butter or sunflower butter; 1 tbsp Bragg’s amino acids or soy sauce; 2 tsp maple syrup; 2 tsp lemon juice; 1 tsp rice vinegar; 1 clove garlic, finely grated or minced; 1 tsp minced ginger; 0.25 tsp kosher salt; 0.25 tsp chili flakes; 2 tsp water; 1 cup frozen edamame; 0.25 cup dry quinoa; 1 cup finely chopped iceberg lettuce; 1 cup finely chopped purple cabbage; 1 cup finely grated carrot; 0.25 cup minced cilantro; 3 medium green onions, finely chopped on a bias; 2 tbsp roasted and unsalted peanuts; 2 tbsp sesame seeds

Serves 1

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Thaï PB Bowl

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Serves 1

Directions

1Combine cabbage, carrots, and iceberg lettuce in a bowl.
2Add cooked quinoa to the bowl.
3Add edamame to the bowl.
4Sprinkle peanuts and herbs into the bowl.
5Pour sweet and spicy peanut dressing over the salad.
6Toss to combine all ingredients.

Ingredients

1 tbsp peanut butter or sunflower butter
1 tbsp Bragg’s amino acids or soy sauce
2 tsp maple syrup
2 tsp lemon juice
1 tsp rice vinegar
1 clove garlic, finely grated or minced
1 tsp minced ginger
0.25 tsp kosher salt
0.25 tsp chili flakes
2 tsp water
1 cup frozen edamame
0.25 cup dry quinoa
1 cup finely chopped iceberg lettuce
1 cup finely chopped purple cabbage
1 cup finely grated carrot
0.25 cup minced cilantro
3 medium green onions, finely chopped on a bias
2 tbsp roasted and unsalted peanuts
2 tbsp sesame seeds

Equipment

salad bowlcup or bowlwhisk

Thaï PB Bowl

Thaï PB Bowl

Directions

Ingredients

Equipment

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