Jasmine Rice, Edamame & Apple Bowls with Peanut Sauce
Servings
4people
Servings
4people
Ingredients
  • 1cup uncooked white or brown jasmine rice
  • 1cup frozen, shelled edamame
  • 3tablespoons coconut oil
  • 4cups trimmed and quartered brussels sprouts (1 pound)
  • 1 large sweet red pepperseeded and julienned
  • 2 medium Granny Smith applesjulienned
  • ½ cup purchased or Homemade Peanut Sauce (*see recipe to the right to make your own)
  • ½cup coarsely chopped roasted peanuts
  • Fresh cilantro leaves
Instructions
  1. Cook rice according to package directions. Add edamame to rice for last 3 minutes of cooking time. Remove from heat, but keep covered.
  2. In a large skillet, heat coconut oil. When oil is melted, sauté quartered brussels sprouts and red pepper slices until brussels sprouts are crisp-tender and bright green but starting to brown, 5–6 minutes. If skillet gets too dry, add a few tablespoons of water. Turn off heat, and cover skillet on stovetop to allow vegetables to steam for 2–3 minutes more.
  3. To serve, divide rice-edamame mixture among bowls. Arrange sautéed vegetables and apples over rice. Top each serving with 2 tablespoons purchased or Homemade Peanut Sauce*, and garnish with peanuts and cilantro.
Recipe Notes
Nutrition Facts
Jasmine Rice, Edamame & Apple Bowls with Peanut Sauce
Amount Per Serving
Calories 2638 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 11g 55%
Polyunsaturated Fat 6g
Monounsaturated Fat 10g
Sodium 91mg 4%
Total Carbohydrates 78g 26%
Dietary Fiber 14g 56%
Sugars 24g
Protein 18g 36%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (2 cups): 638 cal, 27g fat (10g mono, 6g poly, 11g sat), 0mg chol, 91mg sodium, 78g carb (14g fiber, 24g sugars), 18g protein

*Homemade Peanut Sauce: In a bowl, combine ⅓ cup natural peanut butter; 1 tablespoon each minced garlic, soy sauce or tamari, peanut oil, sesame oil and rice wine vinegar; 2 teaspoons honey and ¾ teaspoon ground ginger; whisk to combine. Add 5 tablespoons water and ¼ teaspoon Sriracha; whisk again.

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