Recipes
Broccoli Zucchini Bowl
Fresh, vibrant, and packed with gut-loving ingredients, this Broccoli Zucchini Bowl brings together crisp greens, a nourishing sesame-ginger dressing, and a pop of probiotic-rich kimchi or sauerkraut. Light yet satisfying, it balances texture and flavor in every bite. Simple, fresh, and full of goodness.
Chef’s Tip
Ingredients
- 1/2 cup zucchini noodles
- 2 cups chopped broccoli
- 1 cup chopped spinach
- 1/2 cup chopped kale, deveined
- 1/4 cup chopped kimchi or sauerkraut
- 1/4 cup chopped dill
Dressing
- 1 teaspoon finely grated ginger
- 1 tablespoon Bragg’s amino acids
- 1 teaspoon ume plum vinegar
- 2 tablespoons toasted sesame oil
Directions
- Place a steamer basket in a medium pot with water, ensuring the water stays below the basket. Bring to a light boil.
- While heating, peel the zucchini into noodles using a vegetable peeler, stopping at the core. Chop into 2-inch pieces.
- Steam the broccoli for 3 minutes, then remove and plunge into cold water. Repeat with spinach until bright green, then cool.
- Gently pat dry the steamed vegetables with a paper towel.
- Whisk together all dressing ingredients in a small bowl.
- In a large mixing bowl, toss the zucchini noodles, broccoli, spinach, kale, kimchi (or sauerkraut), and dill with the dressing. Ensure everything is well coated.
- Season to taste and enjoy.
Chef’s Tip
Don’t toss those zucchini cores! Chop them up and add them to a soup, stir-fry, or blend them into a dressing for extra creaminess. And for a little crunch, top this bowl with toasted sesame seeds or crushed nuts before serving.
