Ingredients
- 1 1/4 cups brown rice
- 1 1/2 cups frozen shelled edamame
- 1 1/2 cups chopped sugar peas, trimmed and roughly chopped
- 1-2 tablespoons soy sauce
- 4 cups chooped kale
- 2 ripe avocados, sliced
- Any combination of diced/sliced chick peas, red onion, carrot, sugar peas, cucumber, green onion, corn, sesame seeds, etc
Sriracha soy Dressing
- ½ cup peanut butter
- 1 tsp sesame oil
- ¼ cup rice vinegar
- 3 tbsp soy sauce
- 2~3 tbsp water
- 1~2 tbsp sriracha sauce
Sriracha Dressing
- 2 tablespoons rice vinegar
- 4 teaspoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon (more or less to taste) McCormick Gourmet™ Sriracha Seasoning
- 1/4 cup grapeseed or light olive oil
Yogurt Dressing
- 1/4 cup plain Greek yogurt
- 1/4 cup orange juice
- 2 tablespoon honey
- 1/2 teaspoon cinnamon
- Pinch of salt and pepper
Carrot Ginger Dressing
- ⅓ cup extra-virgin olive oil
- ⅓ cup rice vinegar
- 2 large carrots, peeled and roughly chopped (about ⅔ cup)
- 2 tablespoons peeled and roughly chopped fresh ginger
- 2 tablespoons lime juice
- 1 tablespoon plus 1 teaspoon honey
- 1 ½ teaspoons toasted sesame oil
- ¼ teaspoon salt, more to taste
Yum Sauce
- 1/2 cup canned chickpeas, keep juice from can
- 1/2 cup nutritional yeast
- 1/2 cup silken tofu
- 1/4 cup slivered almonds
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 2 cloves garlic
- 1/4 cup chickpea juice
Directions
Add greens to bowl and top with rice and other ingredients. Drizzle with dressing.
Yogurt Dressing: whisk ingredients together.
Sriracha Soy Dressing: Blend all ingredients in a blender.
Sriracha Dressing: Whisk together rice vinegar, soy sauce, sesame oil, and sriracha seasoning until smooth. Drizzle in oil, whisking vigorously, until incorporated.
Carrot Ginger Dressing: Blend all ingredients in blender.
Yum sauce: Blend all ingredients except chickpea juice in blender. Slowly add chickpea juice until you get the right consistency.