Sprouted Brown Rice Bowl with Ginger-Garlic Sauce


  • For the Stir Fry:
  • 1 Small Spaghetti Squash, roasted and forked out
  • 1 TB Coconut Oil
  • 2 Red Bell Peppers, thinly sliced
  • 2 Shallots, thinly sliced
  • 1 Cup Bean Sprouts (not shown in photo because were not in season, but add them in!)
  • 1 tsp Curry Powder
  • 1 Cup Shiitake Mushrooms, sliced
  • 1 Cup Organic Frozen Peas, defrosted
  • 4 Scallions, sliced (for topping)
  • 1 TB Black Sesame Seeds (for topping)
  • For the Sauce:
  • ¼ Cup Bragg’s Aminos
  • 3 TB Mirin
  • 2 tsp Garlic, minced
  • 1 tsp Ginger, minced
  • ½ tsp Sambal Oelek (found in the Asian aisle, it is a chili paste)


  1. Cook the rice.
  2. Heat the oil in a large skillet over medium-high heat. Add the peppers, shallots, and curry powder. Stir-fry for 5-6 minutes. Add the mushrooms, peas, and sprouts-stir-fry for 2 minutes. Add 2-3 TB of sauce and the rice– stir fry a few minutes, then remove the pan from heat.
  3. Once off the heat, add the sauce until you think it has enough (I go for lighter.) Top with scallions and more sauce and sesame seeds.
RecipesAshley Pettit