Green & “Cheesy” Rice Bowl
Almond Ginger Kale Rice Bowl
Serves 1.
Ingredients:
1 cup cooked brown rice
1 1/2 tbsp nutritional yeast
1 1/2 cups Spicy Ginger Almond Kale Salad (see recipe, below)
Directions:
In a large bowl, toss warm rice with yeast. Top with chilled or Spicy Ginger Almond Kale Salad.
Spicy Almond Ginger Kale Salad
Makes 6-7 cups.
Ingredients:
1 large bunch kale
1/2 head bok choy
1/2 head broccoli, chopped
1 tbsp pickled ginger, chopped
1 cup chopped red onion
1/2 cup almonds
Sauce:
2 tbsp creamy salted almond butter
1/2 cup water
1 tbsp tahini
1 tsp sesame oil
1 tbsp pickled ginger, chopped
1 tsp fresh ginger, chopped
2 cloves garlic, minced
2-3 tsp tamari
2 tbsp rice vinegar (yuzu flavored, or add 1 tsp lemon juice)
2 tsp honey
5 dashes cayenne
Fine ground black pepper, to taste
Directions:
1. Prepare sauce: Place a large soup pot over medium-high heat. Add all sauce ingredients and stir briskly until melted and blended together. Reduce heat to medium and simmer, stirring, for about 2 minutes. Reduce heat to low.
2. Pull leaves in bits from kale and bok choy. Add kale and bok choy to soup pot until filled to the brim. Fold greens well into hot sauce; greens will wilt.
3. Turn off heat and add any remaining amounts of kale and bok choy. Add broccoli, ginger, onion and almonds. Fold well for about 1 minute, until greens have wilted and ingredients mixed with sauce.
Always living with passion,
Sammie
