Green Garden Bowls | Plant-Based Recipes

Ingredients

• 4 oz asparagus, woody ends trimmed
• 8.8 oz precooked brown rice
• 4 oz sugar snap peas, roughly chopped
• 1 scallion, trimmed and thinly sliced
• 1 cucumber, diced
• 0.25 oz mint, leaves roughly chopped
• 1 lemon, half juiced and half cut into wedges (divided)
• 2 tbsp pistachios, crushed in bag
• 1/4 cup vegan ranch dressing
• 1 tbsp olive oil
• Salt
• Pepper