Wasabi Vegetable Bowls

• Produce

  • 1 Avocado, ripe
  • 2 large handfuls Baby spinach
  • 1 Bushel broccolini, large
  • 1/2 Cucumber, small
  • 4 cloves Garlic
  • 1 bunch Green onion
  • 1 Microgreens

• Condiments

  • 1/3 cup Tahini
  • 2 tsp Wasabi paste

• Pasta & Grains

  • 1 cup Brown rice

• Baking & Spices

  • 2 tbsp Nutritional yeast
  • 1/4 tsp Sea salt
  • 1 Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tbsp Rice vinegar

• Other

  • 3 tablespoons liquid aminos

Found on theroastedroot.net

Description

Ingredients

• 1 cup uncooked brown rice
• 2 tablespoons olive oil
• 1 large bushel broccolini (or 1 large crown broccoli), chopped
• 4 cloves garlic, minced
• 1 bunch green onion, chopped
• Two large handfuls baby spinach
• 1/4 teaspoon sea salt, to taste
• 1/3 cup tahini
• 3 tablespoons liquid aminos
• 2 tablespoons rice vinegar
• 2 to 3 teaspoons wasabi paste, to taste
• 2 tablespoons nutritional yeast, optional
• Sea salt to taste
• 1 ripe avocado, peeled and sliced
• 1/2 small cucumber, sliced
• Microgreens for serving, optional

Directions

• Stir together the ingredients for the wasabi sauce in a small bowl and set aside until ready to use. NOTE: If your tahini is super thick and pasty, add 1 tablespoon of olive oil, and 2 tablespoons of water, or until a thinner consistency is achieved.
• Cook rice according to package instructions.
• While rice is cooking, saute the vegetables. Add the olive oil to a medium-sized non-stick skillet, along with the chopped broccolini. Cook covered over medium-high heat, stirring occasionally, until broccolini has softened, about 5 to 7 minutes. Add the garlic and green onion, and continue cooking until fragrant, about 3 minutes. Add the baby spinach, cover the skillet, and cook until spinach has wilted, about two minutes. Add sea salt to taste.
• Add the cooked rice and wasabi sauce to the skillet with the vegetables. Stir everything well and add sea salt and/or liquid aminos and wasabi to taste.
• Divide rice and veggies between 2 or 3 bowls. Top with sliced cucumber, avocado, and microgreens.