Fusion Rice Bowl

Preheat the oven to 400°F. Add the brown basmati rice, mung beans, and 1 cup water to a small saucepan. Place over high heat and bring to a boil. Cover, reduce heat to low, and cook until the rice is tender and all of the water is absorbed, about 18 to 20 minutes. Fluff rice and mung beans with a fork.

Rinse and dry the produce. Peel the carrots. Add them to a baking sheet and toss with 1 tbsp vegetable oil, coriander, and a pinch of salt and pepper. Roast carrots until tender and browned in places, about 16 to 18 minutes.

Place the peanuts in a small skillet and cover with just a small amount of water. Bring to a simmer over medium-high heat and cook until softened slightly, about 5 to 7 minutes. Drain peanuts and return to the skillet off the heat.

Peel the ginger and roughly chop. Add the ginger, cilantro (leaves and stems), caramelized pineapple puree, champagne vinegar, and 2 tbsp water to a blender. While blending, slowly drizzle in 2 tbsp vegetable oil. Season cilantro ginger dressing with salt and pepper.

Finely mince the kaffir lime leaves. Return the small skillet with the peanuts to medium heat and add the butter, minced kaffir lime leaves, and smoked paprika. Cook, tossing often, until fragrant and toasted, about 3 to 4 minutes. Taste and season with salt.

Divide the rice and mung beans between large bowls. Top with the baby kale, kaffir lime peanuts, and roasted carrots. Drizzle with cilantro ginger dressing.