Spring Veggie Bowl with Red Curry Lime Sauce

Y’all, I went for a lunch run yesterday in a t-shirt and short pants. In Denver. In early January. Fifty-two degrees (Fahrenheit) was a welcome change from last week’s single digits. Most winter days here I apply layers of mismatched athletic gear and endure icy temperatures to squeeze in a running session outside. We have an inexpensive gym near our house, which I visit on occasion when a snow storm rolls in, but unless temps dip below 15 degrees, I have a hard time justifying the expenditure since the only equipment I wind up using at the gym is a treadmill. And treadmills often leave me more cagey than before I worked out.

Outdoor exercise is where it’s at for me. I suffered through three years of soul-sucking central Texas outdoor exercise, and I learned I’m better equipped to run outside in the winter in Colorado than to even go for a stroll around a shaded neighborhood in Texas. Yes, it can be bitingly cold here, but most days, 5 minutes into a run and my body’s revved up to take on the terrain. I admired all the athletic Texans I’d pass during long runs around Lady Bird Lake in Austin, but I knew that no matter how long I lived there, I’d never smile as broadly as they did while they clocked miles on the trails, sweat streaming off their sun-kissed arms.

No matter where and how you get in your exercise, eating well goes a long way in fueling your body during workouts. Below, I’ve included a great lunch or light dinner recipe that will especially appeal to those angling for more plant-based meals in their diet. I made another batch of the baked tofu I shared last week and fiddled with a new Thug Kitchen Cookbook recipe to work with my cooking capabilities. The original recipe calls for grilling the vegetables, but since it was snowing last Saturday when I made this recipe, I opted out of firing up our charcoal grill and instead roasted the asparagus and bok choy in the oven. (To good effect!)

Thug Kitchen Spring Veggie Bowl
Image by author.

Spring Veggie Bowl with Red Curry Lime Sauce
(adapted from a Thug Kitchen Cookbook recipe)
Serves 4

– 8 oz thin rice noodles
– Red Curry Lime Sauce (recipe follows)
– 4 heads baby bok choy, cut into smaller pieces
– 2 TBS grapeseed oil, divided
– 1 lb asparagus, trimmed and cut into 2- to 3-inch pieces
– 1/2 lime
Ginger Sesame Baked Tofu, cut into strips
– 1/2 cup sliced green onions

1. Cook the noodles according to the package instructions. When done, drain them, run them under cool water for a few seconds, and then set aside.

2. Meanwhile, heat the oven to 400 degrees F. Toss the bok choy and asparagus pieces with 2 TBS oil and spread over a parchment paper-lined baking pan. Bake for 10-15 minutes, or until the greens start to crisp. When the veggies are done, squeeze the lime juice over them and add a sprinkle of salt.

3. While the vegetables are roasting, make the Red Curry Sauce. (recipe follows)

4. Once all the ingredients are ready, it’s time to put together your bowl. Place a handful of the noodles (about 1 cup) on one side of the bottom of your bowl. On the other two-thirds of the bowl, pile on the roasted veggies and tofu strips. Drizzle with sauce, top with the green onions, and serve.

Red Curry Lime Sauce
(adapted from a Thug Kitchen Cookbook recipe)

– 1 cup vegetable broth
– 2 TBS red curry paste
– 1/2 tsp grated lime zest
– 2 TBS lime juice
– 2 TBS minced fresh ginger
– 1 TBS peanut butter
– 1 1/2 TBS brown sugar, maple syrup, or agave syrup
– 1 TBS soy sauce or tamari
– 1 clove garlic, minced
– 1 TBS cornstarch or arrowroot powder

1. Measure out 1 TBS of the vegetable broth and set aside in a small glass.

2. Put the rest of the broth in a small saucepan and bring it to a simmer. Add the curry paste, lime zest, lime juice, ginger, peanut butter, sugar (or maple or agave syrup), soy sauce, and garlic. Mix it all up and make sure there aren’t any curry or peanut butter chunks.

3. Mix together the cornstarch with the broth you put in the small glass until there are no more chunks. This is going to thicken things into a sauce. Pour this into the simmering sauce and whisk until the sauce starts getting nice and thick, about 1 minute. Turn off the heat, taste, and add more garlic, lime juice, salt, or sweetness to your taste. Cool for at least a couple of minutes before serving.

5 Comments Add yours

  1. Great recipe. It snowed here in the mid-Atlantic. 20 degrees.

    1. gwynnem says:

      Well, this recipe will allow you to imagine more tropical weather. 🙂 Stay warm!

  2. This looks and sounds absolutely delicious!

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