with Sticky Edamame Rice
Savour the vibrant flavours of this speedy plant-based bowl. Plant-based protein shreds in a peanut-ginger sauce, paired with edamame sticky rice and a hint of chili (for the spice lovers!). A harmonious blend of sweet, savoury, and spicy that makes each bite a delightful adventure! Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Calrose rice • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • Edamame (soy) • Snow peas • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Red chili pepper.
Allergens
Utensils
Tags
Plant-Based Protein Shreds
200 g
Sticky Rice
0.75 cup
Edamame
56 g
Peanut Butter
1 unit(s)
Ginger Sauce
4 tbsp
Snow Peas
56 g
Chili Pepper
1 unit(s)
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Add sticky rice to a medium bowl, then cover rice with water. Using your hand, swirl to rinse rice.
- Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
- Add rice and edamame to the boiling water. Cover and reduce heat to medium-low. Cook until rice is tender and water is absorbed, 12-15 min.
- Remove the pot from heat. Set aside, still covered.
- Trim, then halve peas.
- Finely chop chili, removing seeds for less heat, if desired. (TIP: We suggest using gloves when prepping chilies!)
- Add peanut butter and 1/2 cup (1 cup) warm water to the same medium bowl (used in step 1). Whisk until smooth.
- Add ginger sauce. Whisk to combine.
- Set aside.
- Pat plant-based protein shreds dry with paper towels.
- Season with salt and pepper.
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper.
- Transfer to a small bowl, then cover to keep warm.
- Add 1/2 tbsp (1 tbsp) oil, then plant-based protein shreds to the same pan. Cook, tossing occasionally until cooked through, 6-8 min.**
- Add peas and peanut-ginger mixture to the pan with plant-based protein shreds.
- Remove from heat, stirring often, until thickened slightly, 2-3 min.
- Season with salt and pepper, to taste.
- Fluff rice with a fork.
- Divide rice between bowls.
- Top with plant-based protein shreds and snow pea mixture.
- Spoon over remaining sauce from the pan.
- Top with chilis, if desired.
If you've opted to get plant-based protein shreds, prepare and cook it the same way as the recipe instructs you to prepare and cook the chicken tenders, tossing occasionally until cooked through, 6-8 min.**
780
kcal
Calories
36
g
Fat
4.5
g
Saturated Fat
85
g
Carbohydrate
11
g
Sugar
4
g
Dietary Fiber
29
g
Protein
0
mg
Cholesterol
1170
mg
Sodium
0
g
Trans Fat
450
mg
Potassium
125
mg
Calcium
2.3
mg
Iron
