Sesame Ginger Buddha Bowl
Ingredients
Dressing
2 tsp freshly grated ginger
3 tbsp sesame oil
1 tbsp rice wine
2 tbsp low sodium soy sauce
2 tbsp olive oil
2 tsp honey
Stir Fry
8 egg soft-cooked, peeled and halved
4 cup cooked thin brown rice vermicelli noodles
1/2 cup red pepper, seeded and sliced
1/2 cup yellow pepper, seeded and sliced
1/2 cup red onion, sliced
1 cup carrot medallions
1 cup snap peas
2 cup broccoli florets
1 tsp minced garlic
2 tbsp olive oil or vegetable oil
1/4 tsp salt
1 tsp pepper
1/4 cup water
1/4 cup green onion, chopped
1/2 cup roasted peanuts
fresh cilantro leaves
lime wedges
Nutritional Facts
Amount Per Serving
890 Calories
Protein
27 g
Fat
44 g
Carbohydrates
101 g
Directions
1. Whisk all dressing ingredients together in a small bowl and set aside.
2. In a large bowl stir peppers, onion, carrots, snap peas, broccoli, garlic, olive oil, salt and pepper together.
3. Transfer vegetables to a large sauté pan and cook on high heat, searing for 3 minutes. Reduce heat to medium and gently pour in water. Stir and cover pan with lid; steam for 2 minutes.
4. Stir and remove from heat. Leave lid on and steam vegetables for another 2 minutes.
5. Divide noodles, vegetables and eggs between 4 bowls.
6. Garnish with green onions, cilantro and peanuts. Serve with lime wedges. Drizzle with ginger dressing. Enjoy!