Dragon bowl with Asian sauce

It's so simple to prepare a sauce in a blender, but when you enhance it with an ingredient like ashwagandha extract, you combine the therapeutic with the gourmet!

Ingredients

Sauce

• 1/2 cup peanut butter, softened
• 1/2 cup coconut milk
• A 1-inch piece of ginger rhizome, peeled and chopped
• 1 clove of garlic, minced
• 2 tbsp. tablespoon of seasoned rice vinegar
• 1 C. 1 tbsp low sodium tamari sauce
• Juice of 1 lime
• 1/4 tsp. 1/2 tsp chili pepper flakes
• 1 C. tablespoon of liquid ashwagandha extract (Botanica)

Bowl

Baby spinach, basmati rice, mandolin-sliced ​​radishes, mandolin-sliced ​​carrots, thinly sliced ​​red cabbage, red onion, baby kale, roasted peanuts and assorted sprouts.

Instructions

1- Combine sauce ingredients in a high speed blender until creamy.

2- Prepare the serving plates by arranging the ingredients from the bowl. Drizzle with sauce and serve.

Leftover sauce can be refrigerated in an airtight container for up to 3 days. Just stir and serve.

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