Asian Style Vegetable Bowl with Creamy Ginger Dressing

Ingredients

• For the ginger dressing:
• 3 tablespoons tahini
• 1 tablespoon toasted sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon tamari
• 1 tablespoon maple syrup
• 1 teaspoon fresh grated ginger
• 1-3 tablespoons water
• For the bowl:
• 1 bag Ocean Mist Farms Season & Steam Sweet Baby Broccoli
• 1 bag Ocean Mist Farms Season & Steam Brussels Sprouts Halves
• 1 tablespoon coconut oil
• 1 cup julienne carrots
• Salt and black pepper, to taste
• 8 ounces brown rice noodles, cooked and drained
• 2 tablespoons scallions, chopped
• Add tahini, sesame oil, rice wine vinegar, tamari, maple syrup, and ginger to a small bowl. Whisk until smooth. Add water, 1 tablespoon at a time, to thin if necessary. Set aside.
• Meanwhile, cook the Season & Steam sweet baby broccoli in the microwave for 1 ½ minutes. Let stand for at least one minute before opening.
• Cook Season & Steam Brussels sprout halves for 3 minutes in the microwave. Let stand for at least one minute before opening.
• Toss cooked rice noodles with the ginger dressing. Add water, 1 tablespoon at a time, if needed to help the dressing coat the noodles. Season to taste with salt and pepper.
• Divide the dressed noodles evenly among four bowls. Top with baby broccoli, Brussels sprouts and carrots. Garnish with scallions.
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