Asian Style Vegetable Bowl with Creamy Ginger Dressing
This nutrient-packed Brussels Sprouts bowl is made vibrant with fresh carrots and a creamy ginger sauce!
Prep Time: 25 minutes
Cook Time: 10 minutes
For the ginger dressing:
3 tablespoons tahini
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon tamari
1 tablespoon maple syrup
1 teaspoon fresh grated ginger
1-3 tablespoons water
For the bowl:
1 bag Ocean Mist Farms Season & Steam Sweet Baby Broccoli
1 bag Ocean Mist Farms Season & Steam Brussels Sprouts Halves
1 tablespoon coconut oil
1 cup julienne carrots
Salt and black pepper, to taste
8 ounces brown rice noodles, cooked and drained
2 tablespoons scallions, chopped
Add tahini, sesame oil, rice wine vinegar, tamari, maple syrup, and ginger to a small bowl. Whisk until smooth. Add water, 1 tablespoon at a time, to thin if necessary. Set aside.
Meanwhile, cook the Season & Steam sweet baby broccoli in the microwave for 1 ½ minutes. Let stand for at least one minute before opening.
Cook Season & Steam Brussels sprout halves for 3 minutes in the microwave. Let stand for at least one minute before opening.
Heat coconut oil in a skillet and over medium heat. Add broccoli, Brussels sprouts and carrots to the skillet. Cook until browned, stirring occasionally, about 3-5 minutes. Season to taste with salt and black pepper.
Toss cooked rice noodles with the ginger dressing. Add water, 1 tablespoon at a time, if needed to help the dressing coat the noodles. Season to taste with salt and pepper.
Divide the dressed noodles evenly among four bowls. Top with baby broccoli, Brussels sprouts and carrots. Garnish with scallions.