Plantspired Chicken Rice Bowl

Serving Size 2

Prep Time 5 mins

Cook Time 5 mins

Difficulty Easy

Ingredients

Inspired by Bon Appetit

  • 1 package Plantspired Kung Pao Chicken 
  • ¼ small head of red cabbage, thinly sliced
  • 2 cups cashews (halves and pieces)
  • 2 Tbsp spicy harissa
  • Kimchi 
  • Avocado 
  • Green onions 
  • Toasted sesame seeds

For the rice

  • 2 cups (dry) Jasmine rice
  • 2 cups coconut milk + 2 cups water
  • 1 Tbsp agave
  • ½ tsp salt
  • 1 Tbsp rice vinegar

For the Dressing

  • ¾ cup vegan mayonnaise
  • ½ cup vegan buttermilk
  • 2 tablespoons gochujang
  • 2 tablespoons seasoned rice vinegar
  • 2 teaspoons finely grated peeled ginger
  • 1½ teaspoons onion powder
  • 1 teaspoon toasted sesame oil
  • 2 garlic cloves, finely grated
  • 2¼ teaspoons kosher salt, divided, plus more

Preparation

  1. Place a rack in middle of oven; preheat to 450°. Whisk vegan mayonnaise, vegan buttermilk, gochujang, vinegar, ginger, onion powder, oil, garlic, and ½ tsp. salt in a medium measuring glass. Taste and season dressing with more salt, if needed. Transfer ½ cup dressing to a medium bowl. Add cabbage and toss to coat; season slaw with salt and pepper. Set aside until ready to serve.
  2. Prepare Plantspired Chicken according to pan-fry package instructions.
  3. While chicken cooks, combine harissa and cashews in a frying pan over medium heat. Stir regularly for 5-10 minutes until cashews are well-coated and beginning to look a little toasted. Remove from heat and let cool until ready to serve (or eat hot, if everything else is ready).
  4. Divide chicken, slaw, and rice among bowls. Top with scallions, avocado, kimchi and cashews. Drizzle with remaining dressing. Serve with lime wedges for squeezing over.

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