@iheartveggies: These crispy rice bowls are fresh, flavorful, and packed with plant-based protein. Toasted rice is topped with edamame, crunchy cucumbers, and shredded cabbage, then finished with a creamy peanut dressing that ties everything together!! For the Crispy Rice 2 cups cooked rice (day-old works best) 1 tablespoon olive oil 1/4 teaspoon garlic powder 1/4 teaspoon salt For the bowls 1 cup shelled edamame (thawed if frozen) 1/2 cup thinly sliced cucumber 2 cups shredded cabbage or coleslaw mix For the Dressing 3 tablespoons soy sauce or tamari 1 tablespoon peanut butter 2 tablespoons rice vinegar 1 tablespoon sesame oil or avocado oil 1 tablespoon maple syrup or honey 1/2 teaspoon freshly grated ginger Instructions Preheat the oven to 425°F. Spread the rice on a baking sheet and toss with olive oil, garlic powder, and salt. Bake for 20–25 minutes, stirring once, until the rice is golden and crispy. In a small bowl, whisk together the soy sauce, peanut butter, rice vinegar, sesame oil, maple syrup, and ginger. Divide the crispy rice between two bowls. Top with edamame, cabbage, and cucumbers. Drizzle with peanut sauce.

Liz Thomson | Veggie Recipes

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Region: US

Wednesday 09 September 2026 16:16:01 GMT