I'm on a spicy peanut rice bowl kick lately. First it was my Spicy Peanut Tofu Rice + Avocado Twirl Salad and now a more rustic dish using earthy portobello mushrooms, my spicy peanut kale salad, a crunchy garnish of roasted peanuts and fragrant cilantro on top. This Spicy-Peanut Portobello Kale Rice Bowl is a one-bowl-wonder meal to curl up to..
Dive in. Fork first.
Mushroom-inspired..
Spicy Peanut Kale Salad Infused..
Spicy Peanut Portobello Kale Rice Bowl with cilantro
vegan, serves 4
4 cups cooked brown rice (you could also sub with quinoa, cous cous, farro or barley)
4 cups Spicy Peanut Ginger Kale
2 large portobello mushrooms, sliced into long, thin strips
½ cup sweet onion, sliced
1 teaspoon tamari or soy sauce
2 teaspoon safflower oil
salt/pepper for mushrooms
2 tablespoon whole or chopped roasted peanuts
¼ cup fresh cilantro, lightly chopped
Nutrition Facts (via CalorieCount.com - per serving - 4 per recipe)
Calories: 518, Fat: 18g, Carbs: 74g, Protein: 18g, Fiber: 10g
Rich in vitamins A, C, calcium, iron and manganese.
note: these calories assume that you use up ALL the spicy kale salad batch (which is about 6-7 cups worth.) So this is a hearty portion of kale + rice + shrooms!
Modifications: If you'd like even more protein - add in some baked or sauteed tofu cubes or some cooked beans or lentils. You could also reduce rice serving size and add in more protein too. It all depends on what protein / carb/ fat ration you are seeking for your meal. This recipe can easily be modified to fit in. If you want lower fat - simply omit some of the peanut butter in the kale salad and use less chopped peanuts.
Directions:
1. Prepare the Spicy Peanut Ginger Kale. Set aside. You can use either warm kale salad or chill ahead of time and use chilled kale salad.
2. Cook your brown rice or heat pre-cooked rice packets – about 4 cups.
3. In a skillet, over high heat, add the safflower oil. When oil is hot, add in the sliced mushrooms and sweet onions. Saute until tender. Add in the 1 teaspoon of tamari. Salt and pepper the mushrooms to taste. With the pan still hot, add in some of the kale salad and toss gently with the mushrooms and onions. Turn off heat and let sit.
4. To plate your dish - grab 4 bowls (or as many people as you are serving.) To each bowl: add a bottom layer of rice. Top with a generous portion of spicy kale salad. Toss the rice with the kale salad to infuse the rice with some spicy peanut flavor. Then top off with the kale mushroom skillet mixture - and any liquid-y sauce left on the pan. The final layer: garnish with peanuts and fresh cilantro. Serve warm. Save leftovers for later - reheats like a dream.
Kaleen Pierson says
when making the spicy peanut ginger kale you make the whole recipe including the sauce right?
Martha Mendoza Backen says
WOW ! This is amazing!! I made it tonight and it was a hit at our house. Thank you!
Sasha says
This looks so good! I just happen to have portobellos and kale because I was planning something for dinner with them, but now I'm making this!
Joanna Koulianos says
Made this for dinner tonight and loved it! This recipe is definitely going into heavy rotation!
LaLaLovely76 says
IKR!! I stumbled upon this site via Pinterest and I IMMEDIATELY fell in love!! It made me have faith in my journey back to vegetarianism!
Kathy Patalsky says
Yay! Glad they loved it!! 🙂
Jes Denning says
SO GOOD! Made it for a small dinner party last night and everyone went wild for it!
Melise says
*drools* can no wait to dig into this for my lunch for the third day in a row! Great when first made, great cold, great re heated. Thank you!
cindy says
had the spicy peanut ginger kale salad the first night, and added the rice, mushroom, peanuts, cilantro the second night, and the tofu the third night. Fantastic! Need to make more.
dawn says
made it, loved it. thankfully, I doubled the peanut sauce, so we could have it again today!
Reegyna says
I made this dish the other night for dinner. It was so delicious!! My kids, who can be sort of picky with new recipes, really enjoyed it as well. The leftovers tasted just as good as they did the first night. This one is a keeper!
thatbettina says
Yum! Thank you for sharing this...I'd love to prepare it for lunch, but it seems kinda time-intense.
Kathy Patalsky says
I made for lunch with some pre-cooked brown rice and it didn't take long to blend the sauce, heat and serve. To save even more time you could use chilled tofu cubes - straight from the fridge.
thatbettina says
That's a good idea with the tofu cubes. Thanks!
Rebecca Rider says
This looks so delicious! I love getting mushrooms at the farmers market - I will have to try this recipe out!!!
Christina says
this looks amazing...spicy peanut? kale? mushrooms? HOLY YUM!
sandra nieto says
Kathy, Kathy, Kathy.....I don't even know you but I already heart you! I made this today and it is DELICIOSO!!!! I love your website and have been following, but this grabbed my attention and demanded that I get in that kitchen and make it!!! Thank you so much and keep them coming!!!! 🙂
Kathy Patalsky says
sandra sandra sandra! so glad u liked it!! 🙂
Alison says
This sounds so delicious! I will have to try it!
jk says
how do you do it!!!! i can't make your recipes fast enough!!!! I LOVE YOUR SITE!!!!!
Kathy Patalsky says
aw, too sweet 🙂
Greg Allbee says
Fork first? I want to dive into that face first!