Escape the everyday boring of just another salad with this Asian-inspired grain bowl. So easy to make and so beautiful you might not want to eat it after its crafted! Nutty goodness of wild rice, beans and lentils blended with colorful veggies makes this the perfect salad experience.
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Why this recipe works
- It’s delicious, easy to make and super healthy. It is the perfect escape from your everyday lettuce salad.
- The sprouted grains add a unique twist to an otherwise typical grain bowl.
- So flexible that the vegetable combinations are limitless based on your personal preferences.
Ingredients for this recipe
- Sprouted Wild Rice Grain Mix (see directions in FAQ for making mix)
- Napa cabbage
- Kale
- Red cabbage
- Carrots
- Red bell pepper
- Scallions
- Baby corn
- Cauliflower
- Persian cucumber
- Edamane
Optional topping:
- Salted peanuts
Ingredients for the peanut dressing recipe
- Rice wine vinegar
- Vegetable oil
- Creamy peanut butter
- Soy sauce
- Brown sugar
- Ginger root
- Garlic
- Salt
- Black pepper
How to make this recipe
- Toss and divide equal parts of napa cabbage and kale into two medium bowls.
2. Once in place arrange the carrots, red bell pepper, scallions, cauliflower, cucumbers, edamame, and baby corn on top.
3. Then drop 1-2 cups of grain and bean mix over the veggies in each bowl.
4. Drizzle the delicious peanut dressing over top.
5. Lastly, sprinkle a small handful of chopped salted peanuts to add just the right amount of crunch. I love to always top my salads with a sprinkle of crunchy goodness.
Notes: You can substitute any the vegetables to suit your palette.
How to make the peanut dressing
- Combine vegetable oil, rice wine vinegar, garlic, ginger, soy sauce, brown sugar in a food processor/blender and pulse until well blended.
2. Add additional salt and pepper to taste as well as oil or vinegar to taste and thin out if too thick.
3. Shake well before serving and refrigerate as soon as possible. I typically like to make my dressings ahead of time and chill before serving.
FAQ and expert tips
How to make my Asian-inspired bean, pea, lentils and wild rice blend.
I always have plenty of dried beans, lentils and such in my pantry since I sprout daily. Many of my recipes are based on what I have recently harvested. The blends I create are fun to make and add such an interesting and unique addition to my recipes.
I enjoy sharing them with others and enjoy the awesome feedback I receive as people venture into a new horizon.
For this blend I combine equal parts of wild rice, mung beans, garbanzo (chickpeas), and french lentils. Free free to substitute any of the items as there is no right or wrong way to combine them. I always make extra for use at a later time. The blends will last for upwards of a year, especially if you can refrigerate. You will only need to start with about ½ cup of dry product as it will significantly expand to roughly 2 sprouted cups.
What are the health benefits of adding powerhouse blends to my recipes
Now for the healthy part; not only are these blends amazingly delicious they are equally super healthy. I call them my powerhouse blends because they add a punch of nutrition to each dish they are used in. By blending each one becomes a complete protein and finding complete proteins can be a challenge. A complete protein is a plant product that contains all nine essential amino acids needed by the human body. While plant products contain some amino acids most do not contain all nine. That is why I created my powerhouse blends to provide a complete protein in each blend. Now I never have to worry that I am not getting these important nutrients each time I reach for one of them to add to a recipe. If you like this recipe please check out my Thai-inspired grain bowl with sprouted Kamut wheat and beans.
How to sprout my wild rice, beans, peas, lentils blend
Rinse ½ cup of mixture, remove any tiny stones. (½ cup should yield approximately 2 cups of sprouts.
Place in quart-sized Mason jar or similar sized sprouting container, cover with several cups of water (allow for expansion) and use a mesh lid or cover with towel. Soak for at least 8 hours.
Drain all water and rinse several times. If not using a mesh lid, use a strainer/colander. Make sure to remove all excess water should be as dry as possible (this ends the soaking phase).
Invert jar over a bowl at an angle to allow for drainage and air circulation (store out of direct sunlight).
Repeat rinse cycle and drain 2 times a day (morning and evening preferred) until tiny tails begin to emerge.
Feel free to harvest anytime after 3-5 days. Drain extremely well before storing. Sprouts can be stored in an air tight container in refrigerator for up to 7 days.
For other healthy and delicious recipe options check out
Best Sprouted Chickpea and Lentil Curry
Easy Mediterranean Roasted Eggplant Rounds
Asian peanut grain bowl with sprouted beans, peas, lentils and wild rice
Equipment
- Large bowl
Ingredients
Asian peanut grain bowl
- 1½ cup napa cabbage shredded
- 1½ cup kale shredded
- ½ cup red cabbage shredded
- ½ cup carrots shredded
- 1 red bell pepper diced
- 2 scallions chopped
- baby corn handful and slice
- cauliflower handful and florets
- ⅓ Persian cucumber thin sliced
- ½ cup edamame frozen
- salted peanuts optional and chopped
- salt to taste
- 1-2 cups sprouted beans, peas, lentils and wild rice blend mix together your choice of beans, peas and lentils or see post containing how I make this blend. Also see below for sprouting directions.
Asian peanut dressing
- 4 tbsp vegetable oil
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce low-sodium
- 1-2 tbsp brown sugar raw (turbinado) or honey
- 1 tsp garlic fresh and minced
- 1 tsp ginger fresh and minced
- salt to taste
- black pepper to taste
Instructions
Asian peanut grain bowl
- Toss and divide equal parts of napa cabbage and kale into two medium bowls.
- Once in place arrange the red cabbage carrots, red bell pepper, scallions, cauliflower, cucumbers, edamame, and baby corn on top.
- Then drop 1-2 cups of wild rice and bean mix over the veggies in each bowl.
- Drizzle the delicious peanut dressing over top.
- Lastly, sprinkle a small handful of chopped salted peanuts to add just the right amount of crunch. I love to always top my salads with a sprinkle of crunchy goodness.
Asian peanut dressing
- Combine vegetable oil, rice wine vinegar, garlic, ginger, soy sauce, brown sugar in a food processor/blender and pulse until well blended.
- Add additional salt and pepper to taste as well as oil or vinegar to taste and thin out if too thick.
- Shake well before serving and refrigerate as soon as possible. I typically like to make my dressings ahead of time and chill before serving.
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