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Can we take a moment of silence for the sheer beauty of these vegetables right here? . . . Okay, I am finished nerding out now, but seriously!? Look at all those colors. My eyes are still all googly from staring at these photos. Let’s just say that the editing process took a liiiitttle longer than...Read More


4 -6 servings

Total time

25 minutes






  • for the sauce:
  • ¼ cup orange juice
  • 2 tablespoons lime juice
  • 1 small clove garlic (, minced)
  • 1 scallion white (, minced)
  • 1 tablespoon finely minced ginger
  • ½ cup crunchy peanut butter
  • 2 tablespoons maple syrup
  • 1½ tablespoons liquid aminos or 1 tablespoon tamari
  • 1 teaspoons srircha ((to taste) I used 2)
  • cabbage cups
  • 2 cups cooked brown rice
  • 1 orange (, peeled and cut into wedges)
  • ½ bell pepper (, sliced into strips)
  • ½ jicama sliced into strips
  • 1 green onion (, greens sliced into rounds)
  • cilantro


  1. Whisk together all of the sauce ingredients. Add half of the sauce to the brown rice and stir to combine. Set the remainder of the sauce aside.
  2. Take a cabbage cup, and spoon in some of the rice mixture. Top with bell pepper, jicama, and orange slices. Sprinkle with sliced scallions and cilantro. Drizzle with the additional sauce and serve.
  3. View the recipe instructions at Catching Seeds

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