Sometimes, when I have an overload of vegetables in my refrigerator, I am forced to get creative. These Warmed Asian Broccoli Bowls are the epitome of creativity. Wait, I shouldn’t say forced because I can certainly make a salad or a smoothie. However, it bodes well in my favor when I turn on the stove, bust out some spices and herbs, and just go for it. I got a little vegetable heavy during my last trip to the grocery store and had forgotten I would spend all week preparing cookies, cupcakes, candy, and cake for Valentine’s Day. Yep, that’s FOUR recipes that all start with the letter C. What better way to break free from sugar coma than to dive deep into a bed of green vegetables?
That’s exactly what I did. I also had some leftover ginger garlic paste from the Chicken Tikka Masala I made a few weeks ago, and I knew exactly the direction I wanted to take these bowls in. These bowls are made with fresh vegetables that are in season nearly year-round. All that green needed to be complimented by something warm, so I threw in some shredded red cabbage for color AND crunch. The ginger garlic paste really brings the aromas and flavors to a whole new level, so don’t skimp out on it! Enjoy this dish with your favorite bed of carbohydrates or mixed into your eggs. Really, they can be served with or on top of almost anything. They are THAT good!
Warmed Asian Broccoli Bowls
- 3 cups broccoli florets roughly chopped
- 1/2 cup sugar snap peas roughly chopped
- 1 shallot diced
- 1 zucchini diced
- 1/2 cup shredded red cabbage
- 2 cup tablespoons ginger garlic paste (in a spice grinder or small blender blend together 1/4raw garlic with 1/4raw ringer, 1 teaspoon avocado or olive oil and 1/2 teaspoon turmeric powder)
- 2 tablespoons ghee Here is the ghee I used for this
- 3 Bragg's liquid aminos or Tamari
- 3 tablespoons water
- juice from 1 lemon
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons powdered ginger
- 1 teaspoon horseradish
- dash of red pepper flakes optional
- 2 tablespoons sesame seeds
|Cook Time||10 minutes|
|Prep Time||10 minutes|
- In a large frying pan/wok, melt the ghee until slightly bubbling. Then, add in the ginger garlic paste and with the shallot and saute for 3-4 minutes until aromatic.
- Add the broccoli, zucchini, and snap peas. Continue sauteing for another 3 minutes.
- in a small bowl, combine the liquid aminos or tamari, water, lemon juice, dijon mustard, ginger, red pepper flakes, horseradish, and sesame seeds. Add this mixture to the saucepan with vegetables and mix until well combined. Cook for about 2 more minutes on low heat.
- Serve this warm over a bed of prepared rice, cauliflower rice, rice noodles or whatever else you may fancy.