Description
The Thai Rice Salad Bowls with Almond-Lime Dressing are a colorful and nutritious dish that combines a variety of plant-based ingredients. This salad features brown rice as the base, topped with roasted sweet potatoes, shredded red cabbage, bell peppers, and a handful of fresh herbs, all brought together by a creamy almond butter-lime dressing. It’s the perfect blend of crunchy, creamy, spicy, and tangy flavors.
Ingredients
Almond Butter-Lime Dressing:
- Almond butter – 3 tbsp
- Fresh lime juice – 2 tbsp
- Tamari or reduced-sodium soy sauce – 1½ tsp
- Garlic – 2 cloves (minced)
- Fresh ginger – 1 tsp (grated)
- Water – ~¼ cup (to thin)
Salad Bowl Base:
- Dry brown rice – ¾ cup
- Frozen shelled edamame – 1 cup
- Fresh cilantro – ¼ cup (chopped)
- Sweet potatoes – 2 (cut into wedges)
- Red cabbage – 2 cups (shredded)
- Red or yellow bell peppers – 2 (sliced)
- Scallions – ½ cup (bias-sliced)
- Sriracha sauce – for drizzling
- Lime wedges & cilantro sprigs – for garnish
Instructions
- Cook the rice: In a saucepan, combine rice with 2 cups water. Bring to boil, reduce heat, cover, and simmer for 35–40 minutes. Stir in edamame during the last 5 minutes. Mix in chopped cilantro once cooked.
- Roast sweet potatoes: Preheat oven to 400°F (200°C). Arrange wedges on a parchment-lined pan. Roast for ~20 minutes, turning halfway. For oil-free, brush with water; otherwise, lightly spray with olive oil.
- Make the dressing: Whisk almond butter, lime juice, tamari, garlic, and ginger. Add water gradually until smooth and drizzle-ready.
- Assemble bowls: In shallow bowls, layer roasted sweet potatoes, cabbage, bell peppers, and scallions. Add a scoop of rice-edamame mix.
- Finish & serve: Drizzle with sriracha and dressing. Garnish with lime wedges and cilantro sprigs.
Notes
These Thai Rice Salad Bowls are vibrant, fresh, and customizable—perfect for a healthy lunch or light dinner. You can mix in your favorite vegetables, adjust the spice level, or even add grilled chicken, shrimp, or tofu for extra protein.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (for rice)
- Category: Salad
- Method: No-bake
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 250–300 g)
- Calories: 350
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: None
Keywords: Rice Salad Bowls with Almond-Lime Dressing