Simple Sesame-Ginger Broccoli Macro Bowl

• Vegan
• Gluten free

• Produce

  • 8 cup Broccoli florets, fresh
  • 1 Garlic clove
  • 1 tsp Ginger, fresh root

• Condiments

  • 2 tbsp Lime juice, fresh
  • 1 tbsp Maple syrup, pure
  • 2 tbsp Tamari, reduced-sodium

• Pasta & Grains

  • 4 cups Brown rice, cooked

• Baking & Spices

  • 1/4 cup Unhulled sesame seeds or hulled sesame seeds, raw

• Oils & Vinegars

  • 1/2 tbsp Apple cider vinegar
  • 2 1/2 tbsp Sesame oil, toasted

• Liquids

  • 1/4 cup Water

Found on blissfulbasil.com

Description

Ingredients

• 8 cup fresh broccoli florets (about two heads of broccoli)
• 4 cups cooked brown rice
• 1/4 cup raw unhulled sesame seeds or hulled sesame seeds
• 1/4 cup water
• 2 1/2 tablespoons toasted sesame oil
• 2 tablespoons reduced-sodium tamari*
• 2 tablespoons fresh lime juice
• 1 tablespoon pure maple syrup
• 1/2 tablespoon apple cider vinegar
• 1 garlic clove
• 1 teaspoon minced fresh ginger root

Directions

• Steam the broccoli in a steamer or steamer basket for 10-15 minutes or until tender or to desired doneness.
• While the broccoli is steaming, make the sesame-ginger sauce by adding the sesame seeds, water, sesame oil, tamari, lime juice, maple syrup, apple cider vinegar, garlic, and minced ginger to a blender. Blend on high for 2-3 minutes or until smooth (note: if youre using unhulled sesame seeds, its difficult to get it perfectly smooth but blend until its close).
• Divide your cooked brown rice between 3 bowls. Top with the broccoli, and drizzle with the sesame-ginger sauce.
• Serve immediately.