Crispy Kale Rice Bowl With Spicy Peanut Sauce

You may have realized by now I love rice bowls of almost any variety.  I was thinking back to many years ago when I had an amazing crispy spinach peanut butter (and shrimp at the time) dish at a Thai restaurant in Montreal, and thought I’d like to replicate it with kale in a veg-friendly way tonight. My husband declared he doesn’t like peanut sauce, and that he’d eat whatever I make regardless because it sounded interesting.  Well, we have zero leftovers and it’s his fault.  I guess he takes it back.

Crispy Kale Rice Bowl With Spicy Peanut Sauce Recipe

Serves 2-4 

Ingredients:

  • 1 cup brown rice, cooked
  • 1 bunch kale (about 1 pound), washed, stems removed, and torn into large pieces
  • 1 red bell pepper, washed, seeds removed, and sliced
  • 2 cups mushrooms (I used cremini), washed, cut into quarters
  • 1 tablespoon fresh garlic, minced
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon dried chili flakes (optional)
  • 1 tablespoon sesame seeds
  • 1/4 cup chopped unsalted peanuts
  • 1 lime, cut into wedges
  • sea salt and freshly ground pepper to taste

For the peanut sauce:

  • 3 tablespoons natural smooth peanut butter
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon agave nectar
  • 1 tablespoon gluten-free tamari
  • 1/4 teaspoon dried chili flakes
  • 1 teaspoon grated ginger
  • 1 tablespoon fresh garlic, minced
  • 2 tablespoons filtered water

Directions:

  • Start by cooking your rice according to packaging instructions and also preheating the oven to 350°F.
  • In a food processor, add all ingredients for the peanut sauce.  Whirl.  Add a bit more water if you would like it to be a creamier consistency, or add more peanut butter if you want it thicker.
  • Lay out kale onto two lightly oiled baking sheets.  Once oven has reached desired temperature, place in the oven for 8 minutes, or until kale is crispy.
  • In a large pan or wok over medium heat, heat the olive oil.  Add garlic and sauté for a few minutes, making sure it doesn’t brown.  Add mushrooms, red pepper, chili flakes (optional), salt and pepper and sauté for another 8-10 minutes.
  • To plate:  spoon rice into bowl, top with red pepper, mushroom, and kale.

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  • Top with a couple of spoonfuls of peanut sauce and a sprinkle of crushed peanuts and sesame seeds.  Serve with a wedge of lime.

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  • Enjoy!

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Comments

  1. I made this tonight and it was Fantastic!! I didn’t have agave, so I used a drizzle of honey and I decreased the olive oil in the peanut sauce to 1 tsp. We loved the crispy kale! Thanks for the inspiration 🙂

    • Hello Kelly! I’m so happy you tried it! And loved it 🙂
      Your adjustments sound great.
      Thanks so much for stopping by!
      Sophia 🙂

  2. Andrea says:

    I’m so glad I stumbled on this blog (and this recipe!).
    I think the restaurant you were thinking of is chuchai. My and my husband’s favourite though we now live far far far from Montreal.

  3. I’m really glad you stumbled on here, as well Andrea. 🙂
    I love Chuchai! One of the most unique and delicious veg restaurants in Montreal.

Trackbacks

  1. […] sauce for this recipe was the same one I made for my Crispy Kale Rice Bowl With Spicy Peanut Sauce.  I can’t get enough of this creamy, spicy sauce!  The noodles for this recipe are the […]

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