Lately, my meal Prep looks quite often like a bowl with cooked vegetables, spinach and some sauce. Today I made this sauce by telling me that I wanted an Asian flavor with a lot of punch to put a little spice in my lunches of the week. The result is quite amazing! This sauce can be used as a dressing in salads or as a dip for vegetables. It’s happening everywhere and easy to do!
Ingredients for 4 bowls for the Bowl
- 4 cups spinach
- 2 sweet potato
- 2 Zucchini
- 1 tablespoon olive oil
- 2 green peppers
- 1 bunch of broccoli
- 1 container of halloumi cheese
- 2 green onions in slices
For the sauce
- 1/2 cup roasted sesame seeds
- 1 cup cashew nuts
- Juice of a lime
- 2 tablespoons soy sauce
- 3 tablespoons sesame oil
- A 2 cm cube of ginger
- 2 clove garlic
- 1 tsp salt
- Water according to the desired texture
- Cut Zucchini into slices and sweet potatoes into quarters. Coat with olive oil and cook for 30 minutes at 350 °f.
- In Broil, put the two peppers whole on the top rack, when the skin is black, turn to burn the other sides.
- When the skin of the peppers is burned from all sides, go out and coat with aluminum foil for 10 minutes. Remove the seeds and skin from the peppers and cut into strips.
- Cook the broccoli with steam for about 1 minute.
- For the sauce, all put the ingredients in a blender at high speed until the sauce is creamy. Add seasoning to taste.
- Place spinach and cooked vegetables in 4 bowls, add the previously grilled halloumi cheese and green onions. Garnish with Sesame and Ginger Sauce.
