Easy Kale & Broccoli Slaw Rice Bowl with a Spicy Thai Peanut Sauce ...and Fave Five Friday: Kale Recipes
4 cups chopped Kale 2 cups packaged broccoli slaw 2 tablespoon sunflower seeds 1 cup cooked brown rice Sauce: 3 tablespoons creamy natural peanut butter 2 tablespoons reduced-sodium soy sauce 1 teaspoon sesame oil 1 teaspoon rice wine vinegar 1 teaspoon minced garlic ½ teaspoon crushed chili flakes ½ teaspoon ground ginger or 1 teaspoon freshly grated ginger ½ packet powder stevia (optional) OR 1 teaspoon of coconut palm sugar 2-4 tablespoons water Whisk together sauce ingredients until smooth (add more water to get a thinner sauce consistency) Heat a non stick pan or wok at medium heat. Add kale and broccoli slaw. Cook and stir for 2 to 3 minutes, or until vegetables are crisp-tender, the kale has wilted, and they are coated in the sauce. Serve over hot cooked brown rice (or quinoa) and sprinkle with the sunflower seeds. Enjoy! Serving size: ½ recipe Calories: 370.4kcal Fat: 19.9g Carbohydrates: 39.6g Sugar: 4.2g Fiber: 8.2g Protein: 15.1g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/easy-kale-broccoli-slaw-rice-bowl-with-a-spicy-thai-peanut-sauce-and-fave-five-friday-kale-recipes/
3.5.3208