This is one of the most delicious vegetarian dishes I’ve cooked in a long time. It has all the right flavors: sweetness from the peanut butter, saltiness from the tamari sauce, and spice from the Sriracha sauce and 2 types of ginger (pickled and fresh ginger root).
Kale is my absolute favorite green and it is plentiful at Farmers Markets this time of year. It’s such a hearty green and retains much of its crunch and chewiness as long as it is not cooked too long.
This recipe has a fairly long list of ingredients, but you’ll want to make it again and again. Leftovers reheat perfectly. If you’re looking for something else to do with the tahini that’s needed for this recipe, make some hummus. Sweet Potato Hummus is another one of my favorite vegetarian recipes.
I like this recipe with quinoa, but you can serve it over brown rice, wheat berries, or even couscous. Whatever you serve it with, this dish definitely qualifies as vegetarian comfort food. The kind that’s best eaten on a cold winter night, sitting on a couch by the fireplace with your 4-legged friend snuggled up next to you.
Spicy Peanut Portobello Kale Bowl
- 4 cups cooked quinoa
- 4 cups Spicy Peanut Ginger Kale (recipe follows)
- 2 large Portobello mushrooms, thinly sliced
- 1/2 medium sweet onion, thinly sliced
- 1 teaspoon tamari or soy sauce
- 2 teaspoons olive oil
- 2 tablespoons chopped roasted peanuts
- 1/4 cup chopped cilantro
- In a nonstick skillet over medium heat, add olive oil. When hot, add mushrooms and onions and saute until soft. Season to taste with salt and pepper and add 1 teaspoon tamari.
- Add in prepared Peanut Ginger Kale and turn heat off.
- For each serving (4), layer rice in the bottom of a bowl, top with mushroom-kale mixture, and garnish with peanuts and cilantro.
Spicy Peanut Ginger Kale
- 2 large bunches of kale, rinsed, stalks removed and leaves torn in pieces
- 1/2 cup peanuts
- 2 tablespoons creamy peanut butter
- 1/2 cup water
- 1 tablespoon tahini
- 1 teaspoon sesame oil
- 1 tablespoon pickled ginger, chopped
- 1 teaspoon fresh ginger, peeled and chopped
- 2 cloves garlic
- 3 teaspoons tamari
- 1 teaspoon Sriracha sauce
- 2 tablespoons rice vinegar
- 2 teaspoons maple syrup
- 5 dashes cayenne pepper
- black pepper to taste
- Add all ingredients except kale and chopped peanuts to a Dutch oven and heat over medium heat until mixture comes to a simmer. Stir well and reduce heat to low.
- Add as much kale as possible and fold into hot sauce. When kale wilts down, add remaining kale. Turn off heat and add peanuts in. Fold everything together well.
Recipe Source: slightly adapted from kblog.lunchboxbunch.com