I’ve just discovered the joy of the Asian Rice Bowl – apparently a Californian concoction (who would have thought?)! It’s what you want in place of a leafy green salad in your lunchbox in the dead of winter – packed with nutrients, comforting and easy to reheat! #ginger #garlic #ricebowl #Asian #lunchbox #californiandreaming #wintersalads #quicklunch #healthymeals #goodcarbs #nutrientsnotcalories #lunchonthego



Spicy Peanut Portobello Kale Rice Bowl with Cilantro (https://bit.ly/29U6E6h)
Serves 4


1 Make the Spicy Ginger Peanut Sauce. Place a large pot over med-high heat on your stovetop. Add all the sauce ingredients and stir briskly until they melt and blend together. Reduce heat to medium and simmer, stirring, for about 2 minutes. Turn heat to low.
2 Pull the leaves in bits from the thick stalks of the kale. Wash if needed. Add the kale leaves (discard thick stems) to the pot until filled to the brim. Fold the kale into the hot sauce. The hot sauce will wilt the kale.
3 Turn off heat and add the remaining kale. Also add in the red onion, peanuts and pickled ginger. Fold the kale well for about a minute – until all the kale has wilted and the leaves and onion are mixed with the sauce. Use 4 cups for the rice bowl. The rest will keep in the fridge for a few days.
4 Cook your brown rice or heat precooked rice packets – about 4 cups.
5 In a skillet, heat the oil. Add the sliced mushrooms and sweet onions. Sauté until tender. Add in the 1tsp tamari and salt and pepper 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.
6 Divide the rice between 4 bowls. Top with a generous portion of spicy kale. Toss the rice with the kale to infuse the rice with some spicy peanut flavour. Then add the kale mushroom mixture and any sauce left on the pan. The final layer: garnish with peanuts and fresh cilantro. Serve warm.