Asian Style Broccoli Rice Rainbow Salad
Low Carb | Nutritious | Low Cal | Healthy | Plant Based | Whole Foods | Vegan | Vegetarian
MADE WITH RICED BROCCOLI & CAULIFLOWER
As beautiful as it is delicious, this tasty broccoli salad is a great low carb dish that is bursting with nutrients and vitamins. We love it for lunch or as a side. Prepare it the night before to let the ingredients settle in and you'll be rewarded with a delightful fusion of flavors. Just add the spinach when you're ready to eat to keep it super fresh
- 1 Pouch Fullgreen Riced Broccoli and Cauliflower
- 1/2 butternut squash
- Pinch of salt and pepper
- 5oz red cabbage- thinly sliced
- Large handful baby Spinach
- Tbsp coconut oil
- Large handful pomegranate seeds
- Juice from 1/2 lemon
- Thumb sized piece of ginger
- Tsp sweet white miso
- Tbsp tamari sauce/ coconut aminos
- Tbsp maple syrup
- Pinch chilli flakes
- Water as needed
- 1 garlic clove- crushed
- Sesame seeds to garnish
- Preheat your oven to 350F and chop the butternut squash into half cemi-circle pieces.
- Place these onto a baking sheet and massage in the coconut oil. Season with a good pinch of salt and pepper.
- Pop the squash into the oven to roast for 40 minutes.
- Meanwhile, assemble your salad bowl by layering the spinach leaves, broccoli rice, shredded cabbage and pom seeds.
- To make the dressing, mix together the miso, Tamari sauce, lemon juice, garlic clove, maple syrup and chilli flakes. Grate in the ginger and add a small amount of water as needed.
- Pour over the dressing and toss everything together.
- Add the cooked squash and serve with a garnishing of sesame seeds or fresh herbs.
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