Spicy Broccoli Butternut Bowls

January 13, 2017

Author Notes: Peppery broccoli, butternut noodles, lime rice, and a spicy Thai tahini sauceAnnieCate

Serves: 2


Thai Sauce

  • 1/2 cup Tahini or peanut butter
  • 1/2 cup hot water
  • 3 tablespoons fresh lime juice
  • 2 tablespoons sriracha
  • salt to taste
  • 1/2 teaspoon microplane grated garlic
  • 1 1/2 teaspoons red pepper flakes

Broccoli + Co

  • 1 1/4 pounds butternut squash
  • 2 big heads of broccoli
  • 2 cups cooked Jasmine rice
  • 1 tablespoon nutritional yeast
  • 1 1/2 teaspoons crushed red pepper
  • 1 tablespoon lime zest
  • salt to taste
In This Recipe


Thai Sauce

  1. combine all ingredients until smooth

Broccoli + Co

  1. Preheat the oven to 400
  2. Chop the broccoli up into florets and spiralize the squash on the largest noodle setting.
  3. Slice the broccoli florets into 2-3 pieces, lengthwise
  4. Spread the broccoli and the noodles out on two separate baking sheets
  5. Sprinkle the broccoli with the crushed red pepper and the nutritional yeast. Add a sprinkle of salt.
  6. Place the broccoli on one oven rack and the noodles on another. The broccoli should bake for 12 minutes, and the noodles for 8 minutes.
  7. While the veggies are cooking, fluff the lime zest into the rice.
  8. to serve, divide ingredients among bowls and drizzle sauce over top. serve with love

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