Spicy Thai Rainbow Veggie & Rice Bowls

🥘 Ingredients

• bell
• bell pepper
  2 unit
• black pepper
  1 tsp
• cilantro
  ½ oz
• cooking oil
  2 tbsp
• edamame
  8 oz
• garlic-ginger scallion paste
  4 oz
• jasmine rice
  1.5 c
• lime
  2 unit
• radishes
  6 unit
• red cabbage and carrot mix
  8 oz
• salt
  1 tsp
• sesame seeds
  2 tbsp
• sriracha
  2 tsp
• sweet thai chili sauce
  4 oz
• umami ginger sauce
  1 tbsp
• water
  1 tbsp, 1¼ cups

🍳 Cookware

• small
• small
• small
• large

1. 

   1

   In a small pot, combine jasmine rice , water (2¼%cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 15-20 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, water: 1¼ cups, salt: 1 tsp
2. 

   2

   While rice cooks, wash and dry produce. Core, deseed, and dice bell pepper into ¼-inch pieces. Quarter lime . Trim and thinly slice radishes into rounds. Roughly chop cilantro .

   bell pepper: 2 unit, lime: 2 unit, radishes: 6 unit, cilantro: ½ oz
3. 

   3

   In a small pan, heat cooking oil over medium heat. Add bell pepper and season with salt and black pepper ; cook until slightly charred, ⏱️ 2-3 minutes . Meanwhile, in a small bowl, combine umami ginger sauce , sweet thai chili sauce , sriracha , water (2%tbsp for 4), and juice from the half of the lime. Set aside. Once bell pepper is done, transfer to a large bowl. Add red cabbage and carrot mix , edamame , radishes, half the cilantro, salt, and pepper. Cook rice, then softly stir in garlic-ginger scallion paste . Divide rice between bowls; spoon the veggies next to it. Drizzle as much sauce as you like over veggies; top with remaining cilantro and sesame seeds . Serve with remaining lime wedges.

   cooking oil: 2 tbsp, bell, salt, black pepper: 1 tsp, umami ginger sauce: 1 tbsp, sweet thai chili sauce: 4 oz, sriracha: 2 tsp, water: 1 tbsp, red cabbage and carrot mix: 8 oz, edamame: 8 oz, garlic-ginger scallion paste: 4 oz, cilantro, sesame seeds: 2 tbsp