Ingredients
Directions
Add the arame to a bowl and cover with water. Let sit for 15 minutes. Drain and set aside.
Meanwhile, add the onions and peppers to a large stovetop skillet over medium-high heat, cooking until the onions are translucent, about 3–5 minutes.
Add the garlic and cook for another minute. Add 1–2 tablespoons of water as needed to deglaze the pan.
Add the edamame and cook until it’s warmed through, about 1–2 minutes.
Add the arame, kale, and rice to the pan. Stir to combine.
Pour in the sauce and stir until combined. Remove from heat.
Divide between four bowls and sprinkle with sesame seeds, if desired.
Chef's Notes
Substitutions
Instead of rice, use millet or quinoa.
Substitute another leafy green for the kale like spinach or bok choy.
Substitute green, yellow or orange bell pepper for red bell pepper.
For the onion use red, yellow, or white.
In place of edamame, try baked tofu or tempeh.
Sugar-free
Use date paste in place of maple syrup.
Add more delicious nutrition
For the toppings add chopped herbs like cilantro or chives.
Add raw cashews.
Top with kimchi.
Prep Ahead
Cook the rice ahead of time and store it in an airtight container in the refrigerator for up to 3 days before making this dish or freeze for up to 3 months.
Prepare the arame by soaking ahead of time and draining. Store it in an airtight container for up to 3 days before making this dish.
Storage
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Directions
Add the arame to a bowl and cover with water. Let sit for 15 minutes. Drain and set aside.
Meanwhile, add the onions and peppers to a large stovetop skillet over medium-high heat, cooking until the onions are translucent, about 3–5 minutes.
Add the garlic and cook for another minute. Add 1–2 tablespoons of water as needed to deglaze the pan.
Add the edamame and cook until it’s warmed through, about 1–2 minutes.
Add the arame, kale, and rice to the pan. Stir to combine.
Pour in the sauce and stir until combined. Remove from heat.
Divide between four bowls and sprinkle with sesame seeds, if desired.
