Creamy Lime Brussels Sprout Salad
This veggie-packed rice bowl is my take on the salmon bowl that is sweeping the internet right now. This recipe uses raw veggies, a creamy almond butter sauce and white rice to make the most beautiful, balanced and delicious bowl, perfect for meal prep or an easy dinner.
Ingredients
- 1 lb brussel sprouts shredded or sliced as thinly as possible
- 2 cups carrots grated or thinly sliced
- 4 large scallion stalks chopped
- 1 cup uncooked white rice
For the dressing:
- 1/4 cup creamy almond butter
- 1/2 tablespoon grated ginger
- 3 tablespoons tamari or soy sauce
- 1 tablespoon sambal oelek or sriracha
- 1 teaspoon sesame oil
- Juice from 1 lime
- 1/3 cup cilantro leaves
- 1/4 cup hot water
Optional toppings:
- 1-2 tablespoons sesame seeds
- 1 tablespoon chili oil
- 1/2 large avocado
- Seaweed strips
Instructions
- Use a rice cooker to cook the white rice, or cook it on the stovetop per the instructions on the bag.
- In a small blender, combine the almond butter, ginger, tamari, sambal oelek, sesame oil, lime juice, cilantro and hot water. Blend until smooth.
- In a large bowl, toss the sprouts, carrots and scallions together. Add in the dressing and toss until everything is well combined and creamy.
- When the rice has finished cooking, assemble the bowl with 1/2 of your plate being rice, and 1/2 of the plate being the salad. Top with chili oil and sesame seeds. Add avocado on the side if you prefer.
- The suggested way to serve it is to mix all the ingredients together, then take a sheet of seaweed and put it on top of the bowl, and use the seaweed to scoop up a bite. But you can really eat it however you like!
- Serve and eat whenever :)