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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. creamy peanut butter
- 3 Tbsp. lime juice
- 2 tsp. tamari
- 1/2 tsp. Sriracha
- 1 Tbsp. water (if needed)
- 1 lb. Brussels sprouts (roasted, recipe above)
- 1/4 cup peanuts (toasted, crushed)
- 1/4 cup cilantro leaves (optional)
- Thai red chiles (Sliced, optional)
- 8 oz. shiitake mushrooms (stemmed and sliced)
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. tamari (divided)
- 1/2 tsp. sesame oil
- 1 Tbsp. rice vinegar
- 1 lb. Brussels sprouts (roasted, recipe above)
- 1 Tbsp. sesame seeds
- microgreens (optional)
- 1/4 cup Tahini
- 2 Tbsp. lemon juice
- 1 garlic clove
- 1/2 tsp. maple syrup
- 1/4 tsp. sea salt
- 3 Tbsp. water
- 1 lb. Brussels sprouts (roasted, recipe above)
- 1/4 cup feta cheese
- 1/4 cup pomegranates
- 1 handful toasted hazelnuts
- 1 lb. Brussels sprouts (roasted, recipe above)
- 1 Tbsp. lemon juice
- 1 Tbsp. grated Parmesan cheese
- 1 Tbsp. fresh thyme leaves
- 1/4 cup parsley leaves (optional)
- 1 pinch red pepper flakes (optional)
- lemon (rounds or wedges for garnish, optional)
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