Warm Spicy Thai Peanut Salad

There was a time in my life where I ate this 3-4 days a week. 

Okay, fine - I currently eat this 3-4 days a week. 

Sue me! Its fibrous, spicy & delectable. LET ME LIVE, PAM.

 

A bed of cancer-fighting cruciferous veggies, shelled edamame, sweet potatoes, brown rice, marinated tempeh, fresh shiitake's & my all-time favorite spicy Thai peanut sauce...this creamy bowl of nirvana is truly my work wife. And the romance is ALIVE.

Warm, hearty & perfect for a cozy winter day while still having all the health benefits of a dark leafy salad...this balanced dish is nothing short of centerfold material. 

Prep time: 15 miN

cook time: 10 min

Total time: 25 MIN 

Makes 6 servings

Ingredients:

For the Salad

  • 3 cups shredded kale & cabbage blend

  • 1 red bell pepper, thinly sliced

  • 1 cup sugar snap peas, chopped

  • 2-3 stalks green onion, chopped

  • 2 8-oz packs of organic tempeh

  • 3/4 cup low sodium teriyaki sauce

  • 12-15 fresh shiitake mushrooms

  • 1.5 cups Japanese sweet potato, steamed & cubed

  • 2 cups cooked brown rice

  • 1 cup steamed edamame beans

  • 8 oz. pack of broccolini, steamed & chopped roughly

More sliced green onion & roasted, lightly-salted peanuts, for topping

For the Spicy Thai Peanut Sauce

  • 1/2 cup natural peanut butter

  • 3 Tbsp soy sauce 

  • 2 Tbsp maple syrup

  • 1 Tbsp rice vinegar

  • 2-3 Tbsp sriracha

  • water, to desired consistency

Directions:

Remove the tempeh from its packaging and cut into small 1/2-inch cubes. Cover with the teriyaki sauce in a bowl or baggie to marinate for 10-15 minutes in the refrigerator before cooking.

 

In the meantime, combine the spicy peanut sauce ingredients in a glass bowl and stir well to combine. Add water until the desired consistency is reached. Set aside. 

Add the cabbage/kale, red bell pepper slices, chopped snap peas and sliced green onion into a large salad bowl. 

Add the marinated tempeh, the marinade (leftover teriyaki sauce in the bowl/baggie) and sliced shiitakes into a large pan and saute for 5-10 minutes until caramelized and golden. 

Steam the sweet potato cubes and chopped broccolini in the microwave or in a steamer until fork-tender and vibrant in color. Give the edamame beans a quick steam as well if frozen. 

Add the cooked brown rice, steamed potatoes, broccolini, and edamame beans into the salad bowl. Add a generous helping of peanut sauce and toss to combine. 

Top with the sauteed teriyaki tempeh and shiitake mushrooms, a small handful of roasted salted peanuts and a few more sliced green onions. Drizzle each portion/plate of the warm salad with a bit more peanut sauce before serving and ENJOY!

Store in the fridge 3-5 days and enjoy for lunch or dinner all week long. 

 

Hope you fall in love with this spicy hunger-crusher as much as I have! 

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here:  

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