Dragon Bowls

• Produce

  • 1 cup Carrots
  • 1 cup Cucumber
  • 1 thumb sized piece Ginger
  • 5 cups Spinach, raw

• Canned Goods

  • 1/2 cup Coconut milk, canned

• Condiments

  • 1 tbsp Maple syrup
  • 1/2 cup Peanut butter, natural
  • 1 Sauce

• Pasta & Grains

  • 4 cups Brown rice, cooked

• Baking & Spices

  • 1 Red pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil
  • 1 1/2 tsp Sesame oil

• Nuts & Seeds

  • 1 .5 tsp soy sauce or coconut aminos

• Frozen

  • 4 cups Mixed vegetables

• Other

  • DRAGON BOWLS
  • 1.5 tsp sriracha or sambal

Found on theblenderist.com

Ingredients

• DRAGON BOWLS
• 4-6 cups mixed vegetables (cauliflower, sweet potato, broccoli, turnips)
• 1.5- 2 tbsp olive oil
• ½ tsp salt
• 4 cups cooked brown rice
• 1 cup shredded carrots
• 1 cup cucumber thinly sliced
• 1 red pepper sliced
• 5 cups raw spinach
• SAUCE
• ½ cup canned coconut milk
• ½ cup natural peanut butter
• 1 thumb sized piece of ginger
• 1 tbsp maple syrup
• 1.5 tsp of sesame oil
• 1..5 tsp soy sauce or coconut aminos
• 1.5 tsp sriracha or sambal

Directions

• Pre-heat oven to 425F
• Chop up your vegetables for roasting. Toss them in the olive oil and salt and spread out on a cookie sheet.
• Bake for 40 minutes in total, but make sure to toss them over with a spatula around the 20 minute mark.
• While they are baking, make the sauce. Put all the sauce ingredients in to a blender and mix on high until smooth.
• Boil 2 cups of water and toss the spinach in until it wilts. Drain it and run it under cool water. Squeeze out the moisture and set aside.
• Portion out ¾ to 1 cup of rice, 1 cup of roast vegetables and a ¼ of the spinach in to a bowl. Top with carrots, cucumber and red peppers.
• Drizzle with a liberal amount of sauce.