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Chopped Thai Macro Bowl
BY AMANDA DELAURA
Makes 1 serving
INGREDIENTS
1 small bunch kale, shredded
1/2 cup cooked rice
1/2 cup edamame or snow peas
1/4 cup cabbage, thinly sliced (optional)1/2 1/2 bell pepper, thinly sliced
1 stalk celery, thinly sliced
1 small carrot, grated
1 handful fresh basil
1 handful fresh cilantro
1 small tuna steak, grilled
2 Tbsp roasted cashews, chopped
2 Tbsp olive oil
1 1/2 Tbsp soy sauce
1 Tbsp water
1 Tbsp white vinegar
1 Tbsp honey
1 1/2 tsp sesame oil
1/2 Tbsp ginger, minced
1/2 Tbsp lemongrass, optional
1 clove garlic, minced
Juice of 1/4 lime
DIRECTIONS
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Blend together all of the ingredients from the second column in a small blender. Transfer to a bowl and add the kale. Massage with your hands or tongs for a minute, to allow the kale to soften. Add the rice, edamame, cabbage, pepper, celery, carrot, basil and cilantro. Toss until well combined and season with salt and pepper. Transfer the mixed salad into a large, shallow bowl and top with fresh tuna. Garnish with cashews. Enjoy immediately.
NOTE: Before grilling my tuna steak, I like to coat it in olive oil and then cover each side with black and white sesame seeds, pressing each the oiled steak into a shallow dish prepared with a thin layer of sesame seeds.
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