I’ve always loved the way taco salad is such an easy way to serve a crowd, especially one with different food preferences (check out my collection of favorite recipes here). But it can be really nice to switch things up, and similar to the Cuban Buddha Bowl, this recipe is a great way to do that.

With a tasty dressing and unique combination of Asian veggies and roasted sweet potatoes, it makes a colorful plate of food that will appeal to anyone.

Tip: No need to label meals like these plant-based or vegan. Just call them what they are and let the tasty colors speak for themselves!

A big thank you to Doug Richards for sharing his experiences on the podcast about his plant-based journey and the ways it’s improved his heart disease. Having found plant-based eating in his 60s just a few years ago, he is passionate about the power of our food choices and enjoys sharing his wisdom with others.

You can have this meal made in the time it takes to listen so start enjoying this tasty combo asap!

Make it Kid-Friendly:

I knew my kids (and probably a few adults joining us as well . . .) would like this best if I did a few things:

Raw cabbage is crunchy!! It can be a workout if you’re not eating it so I usually do the following:

Chop cabbage and drizzle with lime juice, honey or maple syrup, and salt. This softens the cabbage so it’s not so intensely crunchy (but still has a nice bite!) and creates a sweet, tangy flavor that is hard to resist.

Add some sweetness: in addition to sweetening the cabbage, I also added some sweet by adding maple syrup or honey to the dressing and topping the cabbage with diced mangos.

This recipe is originally from Forks Over Knives. 

Print Recipe

Thai Rice Salad Bowls

Keyword

healthy, Plant-Based, salad

Prep Time

15

Cook Time

30

Passive Time

35

Servings

Ingredients

• Dressing:
• 3 tablespoons almond butter
• 2 tablespoons lime juice
• 1 1/2 teaspoons reduced sodium soy sauce or tamari
• 2 cloves garlic minced
• 1 teaspoon grated fresh ginger
• Salad:
• 3/4 cup dry brown rice
• 1 cup frozen shelled edamame
• 1/4 cup chopped fresh cilantro
• 2 8 oz sweet potatoes cut lengthwise into wedges
• 2 cups shredded red cabbage
• 2 medium red and/or yellow bell peppers cut into strips
• 1/2 cup bias-sliced scallions (green onions)
• Sriracha sauce
• Fresh cilantro sprigs
• Lime wedges

Keyword healthy, Plant-Based, salad Prep Time 15 Cook Time 30 Passive Time 35 Servings Ingredients Dressing: 3 tablespoons almond butter 2 tablespoons lime juice 1 1/2 teaspoons reduced sodium soy sauce or tamari 2 cloves garlic minced 1 teaspoon grated fresh ginger Salad: 3/4 cup dry brown rice 1 cup frozen shelled edamame 1/4 cup chopped fresh cilantro 2 8 oz sweet potatoes cut lengthwise into wedges 2 cups shredded red cabbage 2 medium red and/or yellow bell peppers cut into strips 1/2 cup bias-sliced scallions (green onions) Sriracha sauce Fresh cilantro sprigs Lime wedges

Instructions

1. Whisk dressing ingredients together in a bowl. Add water a TBSP at a time to achieve drizzling consistency
2. Combine rice in a medium saucepan with 2 cups water. Bring to boiling; reduce heat. Cover and simmer 35 to 40 minutes or until tender and water is absorbed, stirring in the edamame the last 5 minutes of cooking. Stir in the chopped cilantro.
3. Meanwhile, preheat oven to 400°F. Line a baking pan with parchment paper or a silicone baking mat. Arrange sweet potato wedges on prepared pan. Roast about 20 minutes or until tender, brushing with water and turning once.
4. In shallow bowls arrange sweet potatoes, cabbage, bell peppers, and scallions. Top with a scoop of brown rice mixture. Drizzle with sriracha sauce and top with cilantro sprigs. Serve with lime wedges and dressing on the side.

Recipe Notes