|10 min||10 min||20 min||5|
|1 1/4 head||Broccoli (cut into florets)|
|2 1/2 head(s)||Bok choy|
|2 1/2 tbsp||Coconut oil|
|5 cup||Shiitake mushrooms, raw|
|5 cup||Brown rice, medium-grain, cooked (or brown rice noodles )|
|3/4 cup hulled||Sunflower seeds (or pumpkin seeds, toasted )|
|2/3 cup||Broccoli sprouts|
Trim and tear bok choy (de-stemmed). Steam broccoli and bok choy until they are tender and bright green. Sauté or roast the shiitakes in coconut oil.
Divide 2 cups cooked brown rice (or grain of choice) in bowls, drizzle with Famous Almond Sauce, and sprinkle Seaweed Topper on.
Divide vegetables, placing them on the brown rice. Serve with toasted seeds on top and extra Famous Almond Sauce. Garnish with lots of sprouts.