Hearty and tasty, this Moroccan Brown Rice Bowl will fill you up.
|1 cup||brown rice, cooked|
|1/4 cup||carrot, shredded|
|1/2 cup||spinach, cilantro and mint, chopped|
|1 tbsp||toasted almonds|
|1/2 cup||each roasted cauliflower and chick peas|
|1/4 cup||orange ginger salad dressing|
|2 tbsp||ginger, grated|
|1/4 cup||vinegar, white|
|1/2 cup||olive oil|
|1 tbsp||sesame oil|
|1 tsp||soy sauce|
|1/2 cup||orange juice|
|1/4 tsp||orange zest|
|1/2 tsp||sesame seeds|
|salt and pepper|
In a bowl or on a plate place your brown rice.
Place each item (carrots, green leaf mix, cauliflower and chick peas, raisins, and almonds) on top of the brown rice.
Drizzle salad dressing on top or serve on the side.
To make the ginger sesame salad dressing blend until smooth garlic, ginger, vinegar, both oils, honey, soy sauce, orange juice & zest and a pinch of salt and pepper. Once combined add in sesame seeds and stir. Makes about 1 cup. Cover leftover dressing and keep in refrigerator.
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