What makes the dressing for this Green Thai Curry Rice Bowl unique?

The dressing combines tahini, unsweetened cashew milk, lemon juice, cilantro stems, hemp seeds, and Thai green curry paste, blended and chilled for a creamy, flavorful base.

Why should I massage the kale for this rice bowl?

Massaging thinly cut kale with lemon juice helps to tenderize it, making it more palatable and easier to digest in the raw salad.

Is it necessary to refrigerate the dressing for 2 hours?

Refrigerating the dressing allows the flavors from the Thai green curry paste, cilantro, and lemon juice to meld and deepen, enhancing the overall taste of the bowl.

What is the purpose of black sesame seeds in this recipe?

Black sesame seeds are listed as an optional ingredient, primarily used for an aesthetic garnish and a subtle nutty flavor.

How is this Green Thai Curry Rice Bowl gluten-free?

This recipe is naturally gluten-free as it uses brown rice and specifies gluten-free ingredients like Thai green curry paste, making it suitable for those avoiding gluten.

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Green Thai Curry Rice Bowl
[Vegan, Gluten-Free]

PV By: Parsley Vegan

Author Bio

Easy vegan recipes that anyone can master. Just this small town vegan food blogger trying to... Read More

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A vibrant Green Thai Curry Rice Bowl with brown rice, massaged kale, halved cherry tomatoes, and sliced green onions, drizzled generously with a creamy, yellow-green dressing and garnished with black sesame seeds.

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Ingredients You Need for Green Thai Curry Rice Bowl [Vegan, Gluten-Free]

Brown rice
Kale
Cherry tomatoes
Green onions
Black sesame seeds (optional)
1/4 cup tahini
1/4 cup and 2 tablespoons cashew milk, unsweetened
1/4 cup lemon juice
1/4 cup cilantro stems (or leaves)
2 tablespoons hemp seeds
1 tablespoon Thai green curry paste
1 teaspoon garlic powder
1/4 teaspoon black pepper

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How to Prepare Green Thai Curry Rice Bowl [Vegan, Gluten-Free]

Blend all dressing ingredients (cashew milk, lemon juice, cilantro, hemp seeds, curry paste, garlic powder, and black pepper) in a blender and refrigerate for at least 2 hours.
Cook the grain or starch of choice, set aside until ready to assemble.
Cut kale thinly and massage with some lemon juice and place in serving bowl.
Add rice, beans, tomatoes, green onions, and dressing.