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16Ingredients
30Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 Tbsp. olive oil (or coconut oil)
- 2 medium carrots (peeled and chopped)
- 1 parsnip (large, peeled and chopped)
- 1 broccoli (large crown, chopped into florets)
- 1 red bell pepper (medium, cored and chopped)
- 2 tsp. fresh ginger (peeled and chopped)
- 2 Tbsp. coconut aminos (to taste)
- sea salt (to taste)
- 1/4 cup olive oil (or grapeseed)
- 2 tsp. tahini
- 1 Tbsp. rice vinegar
- 2 Tbsp. liquid aminos
- 2 tsp. pure maple syrup
- 1 tsp. fresh ginger (peeled and grated)
- 2 tsp. wasabi paste (to taste)
- 1/4 tsp. sea salt (to taste)
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Reviews(2)
Anna 5 years ago
Really tasty! I loved it!! I added a little chicken too. I didn’t have wasabi, so I skipped that. The sauce still tied everything together so nicely. I love all the ginger. I agree - it is so good for the digestive system. I also sprinkled some toasted sesame seeds on top of my rice bowl. My daughter even liked it and ate the bell peppers even though she typically doesn’t!