Peanut avocado brown rice crunch bowl from Show Up for Salad: 100 More Recipes for Salads, Dressings, and All the Fixins You Don't Have to Be Vegan to Love (page 211) by Terry Hope Romero

  • toasted sesame oil
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  • white pepper
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  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    Can substitute tempeh for tofu, yellow miso for white miso, spring salad green mix for mizuna, daikon radishes for radishes, roasted cashews for roasted peanuts, and the "Salad rice" recipe on pg. 105 for cooked short-grain brown rice.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sultry peanut coconut dressing; Carrot ginger dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tempeh for tofu, yellow miso for white miso, spring salad green mix for mizuna, daikon radishes for radishes, roasted cashews for roasted peanuts, and the "Salad rice" recipe on pg. 105 for cooked short-grain brown rice.

  • patioweather on February 11, 2025

    This was incredible. I had put off making it for a while because I make rice bowls all of the time with more or less the same ingredients. In this case, it ends up being much more than the sum of its parts. The one change I would make is instead of drizzling the rest of the dressing on at the end, dress the salad greens at the start.

  • christineakiyoshi on May 19, 2023

    This is absolutely delicious. Some substitutions are that I used white rice, a lemon cucumber from the garden. I didn't have any avocado or sushi ginger on hand so omitted it. This is incredibly filling!

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