This Asian inspired spicy bowl is the perfect mix of steamed, sautéed and fresh veg! Topped with wild garlic sautéed shrimp, kimchi, sesame seeds and a deliciously creamy and spicy peanut sauce; it's flavourful, colourful and packed to the brim with anti-inflammatory and probiotic rich goodness.
Here's what you need to make the bowl (makes 2-3 bowls):
1 chopped full head of broccoli
2 raw grated carrots
1 package enoki mushrooms
1/2 chopped avocado (per bowl)
3 tbsp. chopped kimchi for natural probiotic goodness
2 handfuls of chopped spinach (or green base of choice)
4-5 Raw wild caught shrimp (per bowl)
1 tbsp. EVO
2 tsp. garlic powder (can use 2 cloves fresh if you're not lazy like me)
1 tsp. sesame seeds
Here's what you need to make the sauce*:
*Sauce credit goes to Minimalist Baker who has tons of amazing healthy recipes. I highly recommend joining her mailing list as well!
1/2 cup salted creamy peanut butter (or almond butter or sunflower butter)
2-3 Tbsp gluten-free tamari (if soy-free sub coconut aminos*)
1-2 Tbsp maple syrup (or other sweetener of choice)
1 tsp chilli garlic sauce (or 1 red Thai chilli, minced // or 1/4 tsp red pepper flake // adjust to preferred spice level)
2-3 Tbsp lime juice
1/4 cup Water (to thin)
Here's what you need to do:
Start by preparing sauce
Chop and steam broccoli. While that's steaming, grate carrots and chop avocado, spinach and kimchi.
Sauté mushrooms in 1/2 tbsp. EVO and 1 tsp. garlic powder. When done, set aside.
When broccoli is almost done (you can pierce it with a fork but it still has some crunch to it), dress raw shrimp with remaining EVO and garlic powder.
Sauté shrimp in the same pan used for shrooms for 2 mins per side (shrimp will turn pink and curl up when cooked)
Arrange everything on your bed of spinach, drizzle with spicy peanut sauce and garnish with sesame seeds - voila!
If you make this recipe, please take a photo and tag me :)
- Lisa xx