Name: Super Easy Thai Buddha Bowl
Ingredients: 1 head broccoli, cut into florets; 2 tablespoons toasted sesame oil; 1 tablespoons soy or tamari sauce (look for tamari, if gluten free); 3 carrots, cut into small planks; 1 tablespoon coconut oil; 1/2 teaspoon ground curry powder; ½ teaspoon powdered ginger; ½ teaspoon sea salt; Lundberg Toasted Coconut Rice, prepared according to package instructions; Thai Pesto Sauce; 2 small red chili peppers, cut into thin slices; Sesame seeds, for garnish

Ingredients

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Sesame-Soy Broccoli

1 head broccoli, cut into florets
2 tablespoons toasted sesame oil
1 tablespoons soy or tamari sauce (look for tamari, if gluten free)

Curried Ginger Carrots

3 carrots, cut into small planks
1 tablespoon coconut oil
1/2 teaspoon ground curry powder
½ teaspoon powdered ginger
½ teaspoon sea salt
Lundberg Toasted Coconut Rice, prepared according to package instructions
Thai Pesto Sauce
2 small red chili peppers, cut into thin slices
Sesame seeds, for garnish

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Instructions

Preheat oven to 375 degrees. Toss broccoli with sesame oil and soy sauce. Toss carrots with coconut oil, curry, ginger and salt. Spread both in a single layer on separate parchment-lined baking sheets. Bake until edges are golden brown, flipping once halfway through. This should be about 25 – 30 minutes, although you may need to remove carrots or broccoli first and let the other continue cooking, depending on sizes cut.
To make bowl, divide rice between four separate bowls. Top with carrots, broccoli, pesto and chilies, then add toasted coconut flakes and sesame seeds to garnish. Serve immediately.