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Spicy Peanut Kale Bowl

spicy peanut kale bowl Entree Asian
Spicy Peanut Kale Bowl
  • Prep 20 min
  • Total 45 min
  • Servings 4

Who says vegetarian food has to be boring? After a bite of this delicious and flavorful plant-friendly bowl featuring a homemade spicy peanut sauce, kale, and sautéed mushrooms, no one will be able to say “boo.” MORE+ LESS-

Updated January 22, 2020

Ingredients

Peanut Sauce

2
tablespoons creamy peanut butter
1/2
cup water
1
tablespoon tahini sauce
1
tablespoon sesame oil
2
inches fresh ginger, minced
1
tablespoon pickled ginger
2
cloves garlic, minced
1
tablespoon soy sauce
2
tablespoon rice wine vinegar
1
pinch brown sugar
1
pinch cayenne pepper
Salt and pepper
1
bunch of fresh kale

Mushrooms

4
portabella mushrooms
2
tablespoons olive oil
2
teaspoons soy sauce

Toppings

1/2
cup red onion, sliced
1/2
cup peanuts, chopped
1
tablespoon pickled ginger
Fresh cilantro, chopped
Cooked rice, for serving

Steps

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  • 1
    In a large pot over medium heat, combine all the Peanut Sauce ingredients, except for the kale. Whisk together until the ingredients are well combined.
  • 2
    Remove large stems from the kale. Chop or tear the kale into smaller pieces.
  • 3
    Keeping the pot over medium heat, stir in kale until kale leaves start to wilt. The kale should be well covered in the sauce.
  • 4
    Remove from heat and cover to keep slightly warm.
  • 5
    Slice the mushrooms into 1/4 inch slices.
  • 6
    In a large skillet, heat a few tablespoons of olive oil over medium high heat. Add mushroom slices and cook until the mushrooms start to lose their liquid. Add soy sauce to mushrooms and cook until soft, about 5-6 minutes total.
  • 7
    To serve, add rice to a bowl then top with kale salad and mushrooms. Garnish with red onions, chopped peanuts, pickled ginger and fresh cilantro. Serve immediately.

Expert Tips

  • You can keep the kale salad warm while you sauté the mushrooms, however, this kale salad also tastes great at room temperature.
  • Kale can be an intimidating veggie to work with because it comes in huge bunches and looks unwieldy at best. The thing to remember when prepping kale is to rinse it really well— those curly leaves have a tendency to trap dirt. Additionally, the stems of kale are very tough and fibrous, so it’s important to remove them and not eat them (unless you really enjoy chewing).
  • While we enjoy this recipe on a bed of rice, it would certainly taste delicious in a bowl of quinoa or even orzo pasta!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Looking for more ways to experiment with kale? We love this leafy green, so be sure to check out our other kale recipes

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