This creamy dreamy peanut sauce pairs so well with the fiber-rich cabbage stir fry and protein-packed falafel. Served with a side of Jasmine edamame rice, this dish is sweet and satisfying!
While I love to cook, pulling in some meal shortcuts, such as pre-made falafel, is perfect when you’re making dinner after a long day. We’re big fans of peanut butter at my house, not just because of the taste, but all of the added benefits.
Rich in protein, healthy fats, fiber, and lots of vitamins & minerals, this ingredient just keeps giving. I hope you enjoy this nourishing and easy weeknight dinner!
Benefits behind this dish
Falafel is made from chickpeas, which are high in plant-based protein and fiber to keep you full and satisfied.
Cabbage slaw is a fiber-rich vegetable that supports gut health and digestion.
Edamame adds an extra boost of complete plant-based protein and essential amino acids.
Peanut butter is rich in healthy fats, protein, and magnesium to support sustained energy and hormone balance.
Ginger and garlic are two of the most powerful anti-inflammatory ingredients you can cook with, and they add incredible depth of flavor to this sauce.
Coconut aminos offer a gluten-free, lower-sodium alternative to soy sauce with a slightly sweet, umami-rich flavor.
Servings: 4 | Prep: 5 | Total time: 25 minutes | Dairy-free, gluten-free, high-protein
Appliances & Utensils
Ingredients
For the rice:
1 cup Jasmine white rice, rinsed and drained
2 cups water
pinch of kosher salt
2 cups frozen shelled edamame
For the stir fry:
Avocado oil for cooking
1 white onion, peeled and diced
1 (16 oz) bag of cabbage slaw
1 pack falafel — these are my favorite
For the sauce:
1/8 cup coconut aminos
2 tablespoons maple syrup
1/4 cup unsweetened and unsalted peanut butter
2 cloves garlic, peeled
1/4 of a ginger root, peeled
1/2 lime, juiced
1/4 cup water
1/4 teaspoon kosher salt
For topping:
2 teaspoons crunchy chili oil
Sesame seeds, for topping
Fresh lime, for topping
Fresh chopped cilantro, for topping
Instructions
Cook rice: In a pot, add 1 cup rinsed rice with 2 cups water and a pinch of salt. Bring to a boil, then turn to low, cover, and cook for 20 minutes. Remove from heat, stir, and add 2 cups frozen edamame, then stir until combined. Cover and let sit for 5 more minutes.
Cook vegetables: Heat a large pot over medium heat and add about 1 Tbsp avocado oil to coat the pan. Once warm, add 1 diced onion, and cook until browned, about 5 minutes. Add 1 bag cabbage slaw, stir, and cover with lid to steam about 5 minutes or until softened.
Make peanut sauce: In a food processor, add 1/8 cup coconut aminos, 2 Tbsps maple syrup, 1/4 cup unsweetened and unsalted peanut butter, 2 cloves garlic, peeled, 1/4 peeled ginger root, 1/2 lime, juiced, 1/4 cup water, 1/4 tsp kosher salt. Blend until combined and a creamy sauce is formed.
Add protein: Add 1 pack falafel to stir fry, top with the peanut sauce and 2 tsps crunchy chili oil. Mix until covered.
Serve: In each bowl, add a scoop of edamame rice and top with the stir fry. Top with sesame seeds, freshly chopped cilantro, and a squeeze of lime juice. Enjoy warm!
Pro tips
Can I prep this ahead of time? Yes, cook the rice and stir fry ahead of time. Heat just before serving.
How can I make this vegan? This recipe is already vegan as written if you use the falafel!
How can I add more protein? Swap out the falafel for chicken meatballs for an extra boost of protein.
How can I make this gluten-free or dairy-free? This recipe is already gluten-free and dairy-free — no adjustments needed!
I hope you enjoy this recipe! You can save it by clicking the 3 dots and converting it to a PDF, emailing it to yourself, or bookmarking it directly on Substack.
Here’s to a nourishing and joyful week ahead,
Grace Barker
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