Kale Brown Rice Salad
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Running on Real Food · by Deryn Macey★ 4.9 (7)

Kale Brown Rice Salad

NUTRITION · PER SERVING50M COOK
CAL 20%·PRO 25%
CARBS 58G59% OF CAL
8G FIBER0G ADDED0G INTRINSIC39G OTHER11G TOTAL SUGAR
FAT 12G27% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Brown rice salad loaded with vegetables, crunchy cashews, and a creamy peanut sauce. A nutritious, flavorful bowl packed with protein and vegetables.

mainamericanbowldairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup uncooked brown rice (180 g, approx. 2.5-3 cups cooked)
  • 3 cups packed (finely chopped de-stemmed kale (1 large bunch))
  • 1 cup diced cucumber (1/2 a cucumber)
  • 1 heaping cup peeled and grated carrot (2 carrots)
  • 2 cups broccoli florets (1 large crown broccoli, lightly steamed)
  • 1 cup finely chopped cilantro
  • 1 diced red pepper
  • salt and black pepper
  • fresh lime juice (optional )
  • chopped cashews or peanuts (optional)
  • 5 tbsp natural peanut butter (75 g)
  • 3 tbsp rice vinegar
  • 1 tbsp soy sauce or gluten-free tamari
  • 2 tbsp water
  • 2 tbsp pure maple syrup
  • 1 tbsp fresh ginger root
  • 3 cloves garlic
  • 1/4 tsp red pepper flakes or up to 1 tbsp sriracha (optional)
PREP
10M
SODIUM
535MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.