Mineral-rich, sea veggie arame is sold in its dry form and needs to be rehydrated before using. With its mild flavor, it is a well-suited addition to a variety of taste profiles in stir-fries, salads, and bowls. Here, kale, edamame, peppers, and onions add pops of color, flavor, and nutrition. To highlight its natural beautiful black color, make this dish with red or brown rice (black works too, but you won’t see the pretty arame!).
Yields4 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins
Ingredients
2cupsorganic rice, cooked (brown, red, or black)
¾cuparame (rinsed)
1cuponion (chopped)
1cuporganic red pepper (chopped)
3garlic cloves (minced)
1cuporganic edamame (shelled)
1cuporganic kale (stems removed, chopped)
Sauce
1tbsporganic miso (mellow yellow or chickpea)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
2tbsporganic rice vinegar
1tbsplime juice (freshly squeezed)
1tbspmaple syrup (or date paste, link in Chef’s Notes)
1tspgochujang or Sriracha or chili paste (optional)
¼tspgarlic powder
¼tspginger powder
Topping
2tbspsesame seeds (optional)
Directions
1
Add the arame to a bowl and cover with water. Let sit for 15 minutes. Drain and set aside.
2
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.
3
Add the garlic and cook for another minute. Add 1–2 tablespoons of water as needed to deglaze the pan.
4
Add the edamame and cook until it’s warmed through, about 1–2 minutes.
5
Add the arame, kale, and rice to the pan. Stir to combine.
6
Pour in the sauce and stir until combined. Remove from heat.
7
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
2cupsorganic rice, cooked (brown, red, or black)
¾cuparame (rinsed)
1cuponion (chopped)
1cuporganic red pepper (chopped)
3garlic cloves (minced)
1cuporganic edamame (shelled)
1cuporganic kale (stems removed, chopped)
Sauce
1tbsporganic miso (mellow yellow or chickpea)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
2tbsporganic rice vinegar
1tbsplime juice (freshly squeezed)
1tbspmaple syrup (or date paste, link in Chef’s Notes)
1tspgochujang or Sriracha or chili paste (optional)
¼tspgarlic powder
¼tspginger powder
Topping
2tbspsesame seeds (optional)
Directions
1
Add the arame to a bowl and cover with water. Let sit for 15 minutes. Drain and set aside.
2
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.
3
Add the garlic and cook for another minute. Add 1–2 tablespoons of water as needed to deglaze the pan.
4
Add the edamame and cook until it’s warmed through, about 1–2 minutes.
5
Add the arame, kale, and rice to the pan. Stir to combine.
6
Pour in the sauce and stir until combined. Remove from heat.
7
Divide between four bowls and sprinkle with sesame seeds, if desired.
