Cheesy Broccoli Bowl

After meeting Brendan Brazier, an Ironman triathlete, a few times, I started reading some of his books. One of his latest books, Thrive Foods: 200 Plant-Based Recipes for Peak Health, contains 200 raw and cooked recipes. I decided to try the Cheesy Broccoli Bowl raw, rather than cooked. It was absolutely delicious! I would just recommend eating it fresh as the coconut oil causes the dressing to get hard in the refrigerator because it solidifies in temperatures less than 75-degrees or so. This dish is packed with nutritionally sound ingredients like tahini, which is loaded with protein, fiber, and lignans; broccoli, a cruciferous vegetable that contains antioxidants; and hemp seeds, which are loaded with Omega-3s. It is also super easy to make.

Cheesy Broccoli Bowl
Makes 4-6 servings

Ingredients

• 2 T nutritional yeast
• 1/2 tsp paprika
• 1/4tsp garlic powder
• 1/4 cup raw tahini
• 1 tsp brown rice or chickpea miso paste
• 3 tsp lemon juice
• 2 T coconut oil, melted
• 3 T water
• 1.5 tsp ume plum vinegar (found in Asian section of grocery store)
• 8 cups finely chopped fresh broccoli florets
• 2-3 T hemp seeds

Instructions
In a small bowl, mix the nutritional yeast, paprika, and garlic powder together.

Stir in the tahini and miso paste. I used the brown rice miso.

Pour in the lemon juice, coconut oil, water, and ume plum vinegar, and whisk thoroughly. If a thinner sauce is desired, add extra water, a tablespoon at a time.

Put the broccoli in a larger bowl and pour the sauce on top. Toss until evenly coated. For best results, just use your hands. Sprinkle with hemp seeds and serve.

Keeps refrigerated for several days.