Ingredients:

jasmine rice

bell peppers

celery

Bok Choy

Broccoli

For dressing:

1 thumb size piece of ginger

1 Tbs soy sauce

1/2 Tbs Tahini

juice from lime

juice from orange

2 tsp honey

1 Tbs water

Directions:

Steam or boil rice. Season with chopped cilantro, Himalayan Pink Salt and Sriracha. Saute veggies in 2 tsp coconut oil. Puree dressing ingredients in blender until smooth. Layer ingredients in bowl and top with dressing.

Presented by: Naked Foods

Date: 12/28/17