Stephanie’s Favorite Veggie Bowl

** this is vegan + gluten free

Stephanie’s Favorite Veggie Bowl

1 cup of FORBIDDEN RICE (black rice)

2 teaspoons coconut oil

2 cups brussels sprouts (halved or quartered)

1 medium size sweet potato (diced)

Pinch of sea salt

1/4 cup chopped green onion

1/4 cup torn basil

1/4 cup torn mint

1 avocado, pitted + diced

1 Tablespoons black sesame seeds

Sriracha

Lime slices

Sauce

1 tablespoons tamari or amino acids

2 small garlic cloves

2 teaspoons fresh lime juice

2 teaspoons rice vinegar

1 tablespoon cane sugar (I use coconut sugar)

2 tablespoon water

1/4-1/2 tsp of chili flakes (to taste)

Cook the rice according the instructions. Keep warm.

MAKE THE SAUCE:

In a small bowl, whisk together the tamarind/amino acids, minced garlic, lime juice, rice vinegar, sugar, water + chilies. Set aside.

Heat the coconut oil in a large skillet over medium-high heat. Add the brussels sprouts + sweet potato along with a pinch of salt. Let sear 2-3 minutes. Toss and continue cooking for an additional 7-10 minutes, or until tender.

Remove from heat.

Serve the rice in bowl, top with the brussels sprouts, sweet potato. Drizzle with the sauce. Garnish with the green onion, basil, mint + black sesame seeds. Serve with sriracha + lime slices.