This was an overwhelmingly delicious bowl of many highs of different flavors and nutrients.  This is loaded with vegetables and a sweet and salty sauce!  I dare you to try this dish!!!

 

Diced baby eggplant

1 bundle of asparagus

1 cup of mushrooms

handful of cilantro

handful of parsley

Red leaf lettuce

Cooked Thai rice noodles

4 shredded carrots

1 diced onion

sunflower seeds

coconut aminos

cumin

Chinese 5 spice

ginger

 

Sauce:

1 tablespoon tahini

1/4 cup organic mayo

1/4 tsp sriracha sauce

1/4 cup coconut aminos

1 small tsp Ginger

1/4 tsp raw organic honey

squeeze of lime

salt/pepper

 

For the bowl, place the diced eggplant on a baking dish and coat with oil, lemon, coconut amino, cumin, Chinese 5 spice, and ginger, salt and pepper.  bake on 475 for 15 minutes.  Do not cook this too long.  It will get mushy.

On another baking dish place the chopped asparagus and mushrooms.  Coat it with oil, lime, salt and pepper.  While those are cooking in the same oven at 475 for 10 minutes chop everything else.

Once the vegetables are done cooking its time to build our bowl!  Lettuce, rice noodles, shredded carrots, onion, cilantro and parsley, asparagus, mushrooms, eggplant and top with sunflower seeds.  Then drizzle the most amazing sauce on top!  So yum!!!