Put
the sprouts in a serving bowl toss gently with the dressing (you may not need it all).
Put
the sprouts in a serving bowl toss gently with the dressing (you may not need it all).
Not exact matches
To make these
bowls, we're just going to toss shredded chicken
in the sauce and
serve it over some roasted Brussels
sprouts.
To
serve place millet on a plate, add veggies and pumpkin seeds, pour the dressing and decorate with
sprouts or simply mix everything together
in a big
bowl.
Serve in bowls and top with the Brussels
sprouts.
Serve in a large noodle
bowl and add the garnishes: green onion, cilantro, clover
sprouts, red cabbage and peanuts.
Serve in shallow soup
bowls, with rice noodles if desired, garnished with bean
sprouts, sliced green onions, cilantro, basil and sliced Thai red peppers, if using.
Serve in bowls with
sprouts and a dollop of labneh or cashew cheese.
«Sara Forte, beloved food blogger and author of the James Beard Award — nominated book The
Sprouted Kitchen, cooks using
bowls every day — creating sumptuous recipes colorful enough to
serve guests, simple enough to eat with a spoon, and
in amounts plentiful enough to have easy leftovers for lunch the next day.
Or, if you'd like to enjoy the Pho as a meal, cook your rice noodles according to package directions and place them
in serving bowls with your tofu / seitan and mung bean
sprouts.