Spicy-Peanut Portobello Kale Rice Bowl.

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
1/2 cup sweet onion, sliced
1 tsp tamari or soy sauce
2 tsp safflower oil
salt/pepper for mushrooms
2 Tbsp whole or chopped roasted peanuts
1/4 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 tsp 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.