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–+ servings

Creamy Lime Brussels Sprout Salad

This veggie-packed rice bowl is my take on the salmon bowl that is sweeping the internet right now. This recipe uses raw veggies, a creamy almond butter sauce and white rice to make the most beautiful, balanced and delicious bowl, perfect for meal prep or an easy dinner.
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4 servings

Ingredients

  • 1 lb brussel sprouts, shredded or sliced as thinly as possible
  • 2 cups carrots, grated or thinly sliced
  • 4 large scallion stalks, chopped
  • 1 cup uncooked white rice
For the dressing:
  • 1/4 cup creamy almond butter
  • 1/2 tablespoon grated ginger
  • 3 tablespoons tamari or soy sauce
  • 1 tablespoon sambal oelek or sriracha
  • 1 teaspoon sesame oil
  • Juice from 1 lime
  • 1/3 cup cilantro leaves
  • 1/4 cup hot water
Optional toppings:
  • 1-2 tablespoons sesame seeds
  • 1 tablespoon chili oil
  • 1/2 large avocado
  • Seaweed strips

Instructions 

  1. Use a rice cooker to cook the white rice, or cook it on the stovetop per the instructions on the bag.
  2. In a small blender, combine the almond butter, ginger, tamari, sambal oelek, sesame oil, lime juice, cilantro and hot water. Blend until smooth.
  3. In a large bowl, toss the sprouts, carrots and scallions together. Add in the dressing and toss until everything is well combined and creamy.
  4. When the rice has finished cooking, assemble the bowl with 1/2 of your plate being rice, and 1/2 of the plate being the salad. Top with chili oil and sesame seeds. Add avocado on the side if you prefer.
  5. The suggested way to serve it is to mix all the ingredients together, then take a sheet of seaweed and put it on top of the bowl, and use the seaweed to scoop up a bite. But you can really eat it however you like!
  6. Serve and eat whenever :)