Thai Rice Bowls with Crispy Veggies + Savory Peanut Dressing

This Summer has been a blast, and the thing I’m happiest to report is making the most out of our weekdays. Yup - we’ve been living on the edge and going out on school nights, and having fun. This past week, it lead to a slight increase in the midweek cocktails, but it was fun to let loose and just let it ride. It also lead to a few nights in Seattle, a mini golf tourney, cocktails served in a bath tub, a fun work date at my new favorite Palm-Springs themed bar, and a hot tub boat around Lake Union. And it was all fabulous + fun, and I’m most thrilled that it was a week of many new adventures in Seattle. The hot tub boat being a true highlight. I had gotten Jordan this excursion on the hot tub boat back in September for his birthday, and we finally made it happen. And invited 2 of oour best friends to join in on the phone. I was worried it would be kind of weird and corny, but it was so so fun! We got a perfectly sunny day on the lake, and our friends literally treated it like it was Jordan bday celebration. A big bag of Dots Pretzels + a 6-pack of Sierra Nevada goes a long way for my guy, and our friends made it happen. But the true highlight for me was watching our friend Sarah crack one of her own beers at a bar we landed at later - and it just solidified her place a bad bitch in my book.

Lots of fun + funny memories, and a Friday morning hangover to prove it. We saved 3 of our favorite Seattle treats for the very end - brunch at Skillet (hangover relief in the form of a breakfast burrito), refreshments for the ride home from Rachel’s Ginger Beer (our true obsession), and big haul from Pressed Juicery. A perfect jam packed few days of new experiences + old favorites, and a rejuvenating few days with my hunny.

 
 

The jam packed week days have been frequent. Usually it’s the result of work, and in this case it was the result of a Seattle getaway. In both situations, it has meant that meals at home have been pretty simple. Easy, fresh, and simple. And I’ve been in this mode of repeating familiar favorites. That’s what these Thai Rice Bowls with Crispy Veggies + Savory Peanut Dressing have become - a familiar favorite. All the comforts of warm rice + a yummy peanut sauce, but light + refreshing thanks so many fresh veggies. The mangos. The cukes. The jalapeños. It’s hard to choose a favorite part, but we love these little bowls and I suspect they’ll continue to make a few more appearances at our house this Summer.

Holy Grail Veggie: Cauliflower

Naturally these bowls include my favorite ingredient - cauliflower. Roasted + lightly charred cauliflower for a robust veggie flavor that, for us, replaces a meat protein. We’re big on letting the cauliflower hunks be our “meat” + that approach works great particularly in Asian bowls and stir-frys (which we love). The cauliflower is what I call a neutral ingredient, and here it takes on a simple roasted flavor + pairs perfectly with the peanut dressing, which truly is a shining star.

Crispy + fresh

The magic of this meal is in all the fresh veggies. Crispy veggies served raw, and it gives these rice bowls a spring roll vibe. The mangos. The carrots, The crunchy cukes + jalapeños. Served up raw and it’s just so refreshing for a bowl style dinner. Not too mention raw equals no cooking, which is a win

The avocados are the decadent ingredient. Just something a little creamy + hearty, and the avocados were it. Paired perfectly with all the other raw veggies I am working with in this dish.

 
 

Peanut dressing that’s so freaking good

The magic of this meal is in the peanut sauce. It’s as good as the best store bought stuff, and the store bought stuff is good! This recipe just ticks all the boxes. It has such a savory, balanced flavor - lots of bold flavors like garlic + soy and balanced with creamy peanut butter. Honestly, I’ve been dipped leftover cucumbers in the sauce for days, and I love it on its own + as the topping for rice bowl. Extra sriracha highly encouraged.

A perfectly easily and balanced veggie meal that’s on repeat these days.

For the rice bowls

  • 1 head of cauliflower, cut into florets

  • EVOO

  • Salt + pepper

  • 1 mango, cubed

  • 1 avocado, sliced

  • 1 cucumber, thinly sliced

  • 1 jalapeño, thinly sliced

  • 2 carrots, cut into ribbons (use a veggie peeler)

  • 1 bunch of scallions, thinly sliced

  • 1/4 c. fresh cilantro + basil minced

  • Sesame seeds or seasoning mix containing sesame seeds

  • Sriracha + sweet chili sauce (for serving)

For the peanut dressing

  • 1/2 cup creamy peanut butter

  • 1/3 cup tamari or soy sauce

  • 1 tsp toasted sesame oil

  • 1/4 cup rice vinegar

  • 3 tablespoons spicy chili-garlic sauce

  • 2 tablespoons honey

  • Juice of one lime

  • 1 tablespoon fresh grated ginger

Preheat the oven to 400. Toss the cauliflower with 1-2 tbsp EVOO, salt, and pepper, and spread on a foil lined baking sheet. Bake for 25 minutes, toss the cauliflower on the pan, and bake another 20 minutes to get a nice char on the veggies.

As the veggies cook the rice (to package instructions) + prep the sauce. For the sauce, add all ingredients to a food processor + purée until smooth.

To assemble the bowls, add a scoop of rice to a large bowl. Pile on the roasted cauliflower on one side, and nestle in the sliced cukes + carrots. Sprinkle the mango, green onion, and avocado over top. Drizzle with the peanut sauce and sprinkle with fresh cilantro + sesame seeds. Serve with sriracha.

Lesley ZehnerComment