Spicy Thai Rainbow Veggie & Rice Bowls
with Bell Pepper, Radishes, Thai-Chili Umami Sauce & Sesame Seeds
Get ready to dig into garlic-ginger rice beside chili-umami glazed charred bell peppers, plus carrots, red cabbage, radishes, and edamame. Sprinkle it all with fresh cilantro, sesame seeds for crackly crunch, and squeeze of lime juice and you’ve got a 20-minute eat-the-rainbow salad bowl we can all feel good about.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 ounce
Sweet Thai Chili Sauce
¾ cup
Jasmine Rice
4 ounce
Edamame
(Contains: Soy)
4 ounce
Red Cabbage and Carrot Mix
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
3 unit
Radishes
1 unit
Lime
1 unit
Bell Pepper
1 teaspoon
Sriracha
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.
Keep covered off heat until ready to serve.
Wash and dry produce.
Core, deseed, and dice bell pepper into ¼-inch pieces. Quarter lime. Trim and thinly slice radishes into rounds. Roughly chop cilantro.
Heat 2 tsp oil in a small pan (4 tsp oil and a medium pan for 4 servings) over medium-high heat. Add bell pepper and season with salt; cook, stirring occasionally, until slightly charred, about 2-3 minutes.
Meanwhile, in a small bowl, combine umami sauce, chili sauce, Sriracha, half the lime, and 1 TBSP water (2 TBSP for 4); set aside sauce.
Once bell pepper is done, transfer to a large bowl. Add cabbage, edamame, radishes, half the chopped cilantro, salt, and pepper.
Fluff rice with a fork; stir in garlic-ginger scallion paste.
Divide rice between bowls on one side; spoon veggies next to rice. Drizzle as much sauce over veggies as you like; top with remaining cilantro and sesame seeds. Serve with remaining lime wedges on the side.
