A nutritious power bowl with a rich and creamy thai peanut sauce
Ingredients
2½ c brown rice (dry)
3 c packed spinach & kale mix
2 sweet potatoes chopped w/ skins left on
1 c shredded/chopped carrots (optional)
2 salmon patties or salmon fillets (can use other protein sources, chicken, tofu and/or beans)
Dressing
¼ c coconut milk
¼ c peanut butter (smooth or crunchy)
2 Tbs liquid aminos or soy sauce
3 Tbs Barleans Flax Oil
1 tsp red chili paste
1 tsp curry powder
Instructions
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Cook rice according to package directions. (For brown rice I double the water)
Meanwhile, roast sweet potatoes with oil and salt and pepper for 20-25 minutes, or until tender.
Cook salmon according to package directions (either grill or bake) or prepare other protein options.
Once rice is done, divide between 4-5 bowls and divide other ingredients in each bowl (spinach & kale, sweet potato, carrot and optional salmon or protein choice)
To Make dressing: combine all ingredients until well mixed. Store in air tight container and add 2 Tbs to each power bowl once ready to consume.
*You can heat the power bowls when ready to consume. Store in air tight containers for up to 1-2 weeks. Add peanut curry sauce when ready to consume, mix well and enjoy! *
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2019/03/13/peanut-curry-rice-sweet-potato-power-bowl/