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
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
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: