.1. Make rice. I use a rice cooker, but you can also use instant rice or cauliflower rice.
2. Preheat oven to 425 F.
3. Cut up broccoli, carrot, zucchini and radishes. Toss them in a bowl with some water and season with salt, black pepper, garlic powder, and onion powder. Line a baking sheet with parchment paper and lay veggies out evenly.
4. Bake for 25-30 minutes. While you’re waiting for your veggies to cook, make the sauce.
In small bowl, mix together the following ingredients:
2 tbsp almond butter
2.5 tbsp water
2 tsp gluten-free tamari (sub soy sauce/liquid aminos)
1 tsp rice vinegar( sub apple cider vinegar)
1/2 tsp lemon or lime juice
1/2 tsp maple syrup
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp ginger
Dash black pepper
Dash cayenne pepper (optional)
This makes enough for 2-3 servings depending on how saucy you like to get with your food.
Once rice is cooked and veggies are roasted, put them in a bowl with kale, microgreens, & sesame seeds, drizzle with sauce and enjoy!