Ingredients
Equipment
Method
- Make the sauce. In a small bowl, mix together the olive oil, lemon juice, tahini, water, garlic, turmeric, and generous pinches of salt and pepper. Set aside.
- Thinly slice the radish and toss with a squeeze of lemon. Set aside.
- Cook the mung beans in boiling salted water according to package directions, or until tender. Drain.
- In a steamer basket over simmering water, steam the carrots until just tender, about 7 to 10 minutes. Remove and set aside.
- Next, steam the broccoli until tender but still bright green, about 4 to 5 minutes.
- Lastly, steam the kale until just tender, roughly 30 seconds to 1 minute.
- Assemble individual bowls with the brown rice, mung beans, carrots, broccoli, kale, sauerkraut, sesame seeds and optional microgreens.
- Season with salt and pepper and serve with the Turmeric Tahini Sauce.
Notes
Extra tips or suggestions here.
