Description
These crispy rice bowls are fresh, flavorful, and packed with plant-based protein. Toasted rice is topped with edamame, crunchy cucumbers, and shredded cabbage, then finished with a creamy peanut dressing that ties everything together.
Ingredients
Units
Scale
For the Crispy Rice
- 2 cups cooked rice (day-old works best)
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
For the bowls
- 1 cup shelled edamame (thawed if frozen)
- 1/2 cup thinly sliced cucumber
- 2 cups shredded cabbage or coleslaw mix
For the Dressing
- 3 tablespoons soy sauce or tamari
- 1 tablespoon peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil or avocado oil
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon freshly grated ginger
Instructions
- Preheat the oven to 425°F. Spread the rice on a baking sheet and toss with olive oil, garlic powder, and salt.
- Bake for 20–25 minutes, stirring once, until the rice is golden and crispy.
- In a small bowl, whisk together the soy sauce, peanut butter, rice vinegar, sesame oil, maple syrup, and ginger.
- Divide the crispy rice between two bowls. Top with edamame, cabbage, and cucumbers. Drizzle with peanut sauce.