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Protein + Grain Bowls with Peanut Sauce.

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Equipment

  • baking sheet

Ingredients
  

  • 1 lb fully-cooked shrimp, frozen and thawed, peeled deveined tail-off (shrimp cocktail shrimp)
  • 16 oz fresh broccoli florets
  • ½ tsp garlic powder
  • salt and pepper to taste
  • 1/2 cup matchstick carrot
  • 2-3 cups cooked rice or rice noodles **I cook brown rice in the instant pot with a 1 cup rice to 1 1/4 cup liquid ratio for 23 minutes on high pressure, then let naturally release for 8-10 minutes.
  • cilantro, chopped for serving

For the peanut sauce

  • ¼ cup natural peanut butter creamy or crunchy
  • 3 tbsp organic rice vinegar
  • 1½ tbsp tamari sauce or soy sauce
  • 1 tbsp brown sugar or maple syrup
  • 1 tbsp sesame oil
  • 1 clove garlic, grated
  • 2 inch piece fresh ginger, grated
  • 1+ tbsp hot water, more or less to desired consistency

Instructions
 

Roast the broccoli

  • Preheat the oven to 425℉. Trim the broccoli and place it on a parchment-lined baking sheet and spray or drizzle with avocado oil, garlic powder, salt and pepper.
    Cook for 10 - 15 minutes until tender and golden around the edges, then remove from the oven.
    Prep the rest of the ingredients and the rice or rice noodles while the broccoli cooks.

Make the peanut sauce

  • Combine all of the ingredients in a small mixing bowl and whisk until fully combined, adding just enough water for the sauce to reach your desired consistency.
    Cover the bowl and place in the fridge until chilled.
  • To assemble the bowls, add the rice to the bottom of a bowl, then layer on the broccoli, carrots, shrimp, a big drizzle of peanut sauce, and finally, a sprinkle of cilantro.