Vegetarian Egg Roll in a Bowl with a Creamy and Smokey Sriracha Sauce

Don’t let this one pass you by!  This was a crowd favorite tonight.  Every bite was bursting with not only super nutrients, but an abundance of flavor!  Topped on coconut cream and bone broth jasmine rice.  I dare you to try this!

4 cups Cooked rice

3 cups raw shaved Brussel sprouts

1 cup shredded carrots

1 small onion diced

1/4 cup grated fresh ginger

4 chopped fresh garlic cloves

1 package Baby Bella mushrooms diced

1/4 cup coconut aminos

1/2 cup bone broth

1/4 an orange squeezed

1 tblsp tahini

salt/pepper

sesame oil

1 tsp rice wine vinegar

Chop and dice all vegetables and put aside.  Saute the onions and mushrooms in sesame oil, salt and pepper.  Next add in the ginger and garlic.  Cook down until the room is fragrant and then add in the bone broth, squeezed orange, aminos and tahini. Bring to a boil and then add in the shaved Brussel sprouts and carrots.  Mix and take off the burner.  The goal is to keep the brussel sprouts and carrots al dente.  Serve on top of the cooked rice and drizzle with the smokey and creamy sriracha sauce…..To die for! Yum!!!

 

 

 

 

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