plant powered protein crispy rice salad
if you’re looking for a salad that’s as satisfying as it is nutritious, this plant powered protein crispy rice salad checks every box.
it’s loaded with textures, bold flavors, and plenty of plant-based protein.
whether you’re prepping a quick lunch or need a filling dinner option, this salad delivers and then some!
this salad is a flavor explosion, truly.
the crispy rice adds a satisfying crunch, while the roasted edamame and tofu bring a savory richness.
the peanut dressing ties it all together with its nutty, tangy, and slightly sweet notes.
every bite has layers of flavor and texture that will keep you coming back for more.
this salad isn’t just delicious – it’s a nutrient powerhouse.
the combination of tofu and edamame provides a hefty dose of plant-based protein, making this salad a complete meal.
you’ll also get healthy fats from the peanut butter, fiber from the spinach and cucumber, and a variety of vitamins and minerals from the fresh veggies and herbs.
it’s a balanced, wholesome dish that nourishes your body while keeping your taste buds happy.
besides the crispy rice, the peanut dressing is the star of this dish.
made with peanut butter, sesame oil, rice vinegar, and a touch of maple syrup, it’s creamy, tangy, and slightly sweet.
the dressing adds a rich, velvety layer of flavor that complements the crunch of the rice and the freshness of the veggies.
you can adjust the thickness by adding water, making it as creamy or as light as you prefer.
this recipe is super versatile.
if you don’t have basmati rice, swap it for jasmine or even brown rice.
for the veggies, feel free to add shredded carrots, bell peppers, or even zucchini.
don’t have basil? cilantro or parsley would work beautifully.
you can also substitute almond butter or sunflower seed butter for the peanut butter if needed.
for the tofu, try chickpeas or tempeh as an alternative protein source.
making this salad is simple and straightforward.
start by preparing the crispy rice, which bakes to golden perfection in the oven.
while the rice crisps up, roast the edamame and tofu, which is seasoned with tapioca flour, garlic powder, and all-purpose seasoning for a flavorful finish.
once your rice and protein are ready, toss them with fresh cucumber, chopped spinach, and a generous handful of basil.
finally, drizzle on the peanut dressing and gently toss until everything is coated in that delicious, creamy sauce.
this salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
if storing, keep the dressing separate and add it just before serving to maintain the crunch of the rice and the freshness of the veggies.
this plant powered protein crispy rice salad is proof that healthy eating doesn’t have to be boring.
it’s vibrant, filling, and bursting with flavor – the perfect addition to your plant-based recipe collection.
if you like Plant Powered Protein Crispy Rice Salad you’ll also love these other recipes of mine!
Quick and Easy Farro Chickpea Salad with Vegan Feta Crumbles
Rainbow Veggie Crunch and Roasted Cashew Salad
Zesty Wellness Bowl: Ginger-Boosted Vegan Kale and Tofu Salad
Vibrant and Hearty Vegan Winter Salad
The Best Kale, Cranberry and Butternut Squash Thanksgiving Side Salad
Nourishing Fall Salad Flatbreads
High Protein Eggless Salad Melt
Goddess Glow Nutrient-Packed Salad
Vegan Chickpea Waldorf Salad Sandwich
Vegan Tofu Parmesan Caesar Salad Wraps
Vegan Maple Sweet Potato and Bacon Harvest Salad
Unreal Healthy Plant-Based Gluten-Free Broccoli Pizzas
Plant-Based Convenient Veggie & Hummus Pasta
Cozy Sun-Dried Tomato & Chickpea Kale Soup
Plant-Based Spanakopita Baked Spaghetti Squash
Protein-Packed Green Goddess Pasta Salad
Plant-Based Protein “Breadsticks” (11g+ per breadstick!)
Blue Zone Lentil and Chickpea Gemista
Revitalizing Salad with Carrot Ginger Miso Dressing
Savory Vegan Protein-Packed Breakfast Sandwiches
Delicious Plant-Based Chickpea & Spinach Nuggets
Satisfying Coconut Tofu Salad with Curry Tahini Dressing
are you going to make Plant Powered Protein Crispy Rice Salad!?
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4
servings15
minutes25
minutesapproximate macros per serving (4 servings)
Calories: 576
Protein: 31 g
Fat: 30.2 g
Carbs: 45.2 g
for the crispy rice:
2 cups cooked basmati rice
1 tbsp avocado oil
1 tbsp liquid aminos
sriracha, to taste
for the roasted edamame and tofu:
1 1/2 cups shelled edamame
1 block (14 oz) extra-firm tofu, pressed and cut into cubes
1 tbsp avocado oil
1 tbsp tapioca flour
1 tsp all-purpose seasoning
1/2 tsp garlic powder
for the salad:
1 large diced cucumber
2 cups chopped spinach
1/2 cup fresh basil leaves, chopped
for the peanut dressing:
1/4 cup natural peanut butter
1 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp soy sauce or liquid aminos
1 tsp maple syrup
1/2 tsp garlic powder
1 tsp ginger juice (or 1 tsp fresh grated ginger)
1/4-1/3 cup water, to thin (add as needed for desired consistency)
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations
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2 Responses
I am going to make this but am changing to peanut powder for lower fat. I love edamame and can not wait to eat it!
sounds amazing!!