This nutrient-packed Brussels Sprouts bowl is made vibrant with fresh carrots and a creamy ginger sauce!
Serves: 4
Prep Time: 25 minutesCook Time: 10 minutes
Dietary Preferences
VegetarianVeganGluten-Free
Ingredients
- 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
Directions
- 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.