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Sesame Ginger Vermicelli Bowl

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Lunch, Main Dish, Salad, Side
Servings 1 solo eater

Ingredients
  

  • 1 portion of rice vermicelli ~37 grams...a little more than 1/2 a cup once cooked
  • 1 cup fresh baby spinach loosely packed
  • 1/2 cup roasted sweet potatoes half a sweet potato - cubed
  • 1/2 an avocado sliced into bites
  • 1/2 cup red cabbage shredded or finely chopped
  • 1 tbsp cilantro freshly chopped - to garnish
  • 1 tsp sesame seeds a mixture of black and white - to garnish
  • Pinch of salt to taste

Dressing

  • 1 tsp fresh ginger finely minced
  • 2 tsp pure sesame oil
  • 4 tsp walnut oil
  • 2 tsp rice wine vinegar
  • 1 tsp liquid honey
  • juice of one lime

Instructions
 

  • In a small mason jar, combine dressing ingredients. Shake until smooth and set aside.
  • Roast cubed sweet potatoes (lightly tossed in olive oil, with a pinch of salt) at 400 for 25-30 minutes, or until tender and golden.
  • In a small boiling pot of water, add one portion of vermicelli noodles and let boil for 3-4 minutes, until tender. Drain and set noodles aside.
  • In a medium sized, shallow bowl, assemble veggies and vermicelli. Garnish with cilantro, sesame seeds, a pinch of salt, and top with sesame dressing. Toss and enjoy!