If you're a Farmbox Arizona Customer, you may have noticed a bunch of Microgreens/Sprouts in this past week's delivery, and if you’re anything like everyone else, you may be wondering how to even incorporate them into a meal!
Although the most obvious is in salads, we wanted to find other ways to incorporate these delicious and healthy greens into our everyday meals! Our favorite recipe we found is a Wasabi Veggie Bowl! This recipe below is not only delicious, but it is also packed with a healthy dose of nutrients!
Ingredients
Vegetable Bowls:
- 1 cup uncooked brown rice
- 2 tablespoons olive oil
- 1 large bushel broccolini, chopped, or 1 large crown broccoli
- 4 cloves garlic, minced
- 1 bunch green onion, chopped
- 4 cups baby spinach, or kale
- 1/4 teaspoon sea salt, to taste
Creamy Wasabi Sauce:
- 3 tablespoons olive oil
- 1 tablespoon tahini
- 3 tablespoons liquid aminos
- 2 tablespoons rice vinegar
- 2 to 3 teaspoons wasabi paste, to taste
- 2 tablespoons nutritional yeast, optional
- 2 teaspoons pure maple syrup
For Serving:
- 1 ripe avocado, peeled and sliced
- 1/2 small cucumber, sliced
- Microgreens for serving, optional
Directions
Prepare the Wasabi Sauce:
1. Blend the ingredients for the Wasabi Sauce in a small blender or whisk vigorously in a bowl until combined. NOTE: If your sauce is super thick and pasty, add 2 to 3 tablespoons of water to thin it out
Prepare the Vegetable Bowls:
1. Cook rice according to package instructions.
2. 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.
3. 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.
4. Divide rice and veggies between 2 or 3 bowls. Top with sliced cucumber, avocado, and microgreens.
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