Beef and Broccoli Buddha Bowls

Total Time: 40 MINUTES | Serves 4

Ingredients

For the Miso-Ginger Sauce:

• 1/4 cup raw unsalted cashews, soaked overnight and drained

• 1/4 cup rice vinegar

• 2 tablespoons white miso paste

• 2 tablespoons water

• 1 tablespoon chopped peeled fresh ginger

• 1 1/2 teaspoons toasted (Asian) sesame oil

• 1 teaspoon honey

• 1 clove garlic, chopped

• Freshly ground black pepper

For the bowls:

• 2 1/2 tablespoons avocado or extra-virgin olive oil, divided

• 1 pound lean ground beef

• Kosher salt

• Freshly ground black pepper

• 1 1/2 tablespoons coconut aminos, divided

• 1/4 cup chopped Thai basil leaves

• 16 ounces riced broccoli

• 1 large or 2 medium heads bok choy, thinly sliced crosswise

• 2 cloves garlic, minced

• 1 cup shredded radicchio

• 4 medium scallions, thinly sliced

How to Make it

Make the miso-ginger sauce:

1. Place all the ingredients in a food processor fitted with the blade attachment or a blender and season with pepper. Process continuously until smooth, 2 to 3 minutes. Thin with additional water if needed to make a pourable sauce.

Make the bowls:

1. Heat 1/2 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add the beef, season with salt and pepper, and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Stir in 1 tablespoon of the coconut aminos and cook for 1 minute more. Remove from the heat and stir in the basil; set aside. Meanwhile, cook the riced broccoli.

2. Heat 1 tablespoon of the oil in a separate large skillet over medium heat. Add the riced broccoli, salt, and pepper, and cook, stirring occasionally, until the broccoli is slightly softened, 3 to 5 minutes. Divide between 4 bowls.

3. Heat the remaining 1 tablespoon oil in the same skillet over medium heat until shimmering. Add the bok choy, garlic, and a pinch of salt, and sauté, tossing occasionally, until just wilted. Stir in the remaining 1/2 tablespoon coconut aminos and cook 1 minute more. Divide over the riced broccoli.

4. Divide the beef mixture, radicchio, scallions, kimchi, and bean sprouts among the bowls. Drizzle with the miso-ginger sauce and sprinkle with the sesame seeds.