Burrito Bowl

Thai Dressing

1/2 cup almond butter (use tahini if you’re allergic to nuts) 1/4 cup coconut aminos 2 tablespoons apple cider vinegar

2 cloves of garlic finely chopped a pinch of paprika

2 tablespoons water 2 tablespoons freshly squeezed lemon juice or lime juice

1 1/2 tablespoons maple syrup 2 tablespoons sesame oil 2 tablespoons each f re s h cilantro and parsley sea salt and pepper to taste Burrito Bowl 1 1/2 cups rice 2 cups steamed broccoli

1 large sweet potato, cut into spears and roasted

1/2 cup quartered cucumber

1/2 cup chopped red pepper

1/4 cup green onions thinly sliced

1/4 cup raw sunflower seeds 1 avocado, pitted and sliced 2 cups p ro t e i n of choice (chicken or chick peas are our faves)

A handful of sprouts or chopped kale

1. Thai dressing: combine all ingredients in your blender or bullet. Set aside.

2. Burrito bowl: Cook rice according to package directions.

3. Roast sweet potatoes for 3540 minutes in a preheated oven at 400 degrees.

4. Steam broccoli.

5. Chop cucumber, red pepper, and green onions.

6. Create bowls by starting with rice, then add veggies, seeds, avocado, sprouts/kale, and protein. I usually put everything in small bowls and put it on the counter or table. Then I let everyone build their own bowl.

7. Drizzle each bowl with sauce and garnish with sprouts.

8. Serve immediately.

Store leftover dressing in the refrigerator for 2-3 days.

If it thickens up, just add more water or some olive oil. Serves 3-4.