Cabbage, Carrots and Mushroom Rice Bowl

Title: Cabbage, Carrots and Mushroom Rice Bowl

Servings 1 | Calories per serving 415

Ingredients

1/4 cup brown rice, dry measure

1/4 cup lentils, dry measure

1/2 lb of veggies: mushrooms (sliced), carrots, purple cabbage

2 tablespoons vegetable broth

Dressing

1 1/2 teaspoons liquid aminos (or soy sauce)

3/4 teaspoon lime juice, freshly squeezed

2 1/4 teaspoons water

1/4 teaspoon fresh ginger, grated

Recipe Instructions

1. Cook the rice and lentils according to the package directions with the bullion cubes.

2. Meanwhile, combine the coconut aminos, lime juice, water, and ginger in a small bowl. Set aside.

3. Heat the broth in a pan over medium heat. Add the mushrooms and cook until soft and browned, about five minutes. Add water as needed to prevent sticking.

4. Divide the rice, mushrooms, carrot, cabbage and lentils into bowls. Drizzle the dressing overtop and enjoy!

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