Author Notes
Peppery broccoli, butternut noodles, lime rice, and a spicy Thai tahini sauce —AnnieCate
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Ingredients
- 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
Directions
- Thai Sauce
-
combine all ingredients until smooth
- Broccoli + Co
-
Preheat the oven to 400
-
Chop the broccoli up into florets and spiralize the squash on the largest noodle setting.
-
Slice the broccoli florets into 2-3 pieces, lengthwise
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Spread the broccoli and the noodles out on two separate baking sheets
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Sprinkle the broccoli with the crushed red pepper and the nutritional yeast. Add a sprinkle of salt.
-
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.
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While the veggies are cooking, fluff the lime zest into the rice.
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to serve, divide ingredients among bowls and drizzle sauce over top. serve with love
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