4 cups | Broccoli, raw | |
1 tbsp | Avocado Oil | |
2.76 (ea. 0.11 oz) | Garlic, raw | |
1½ tsp | Ginger, peeled, raw | |
1 tbsp | Coconut Aminos, Soy-Free Seasoning Sauce, Fermented Sap of Coconut Palm with Sea Salt | |
½ tsp | Salt, Kosher salt, table salt | |
1 tbsp | Lime juice, fresh cold-pressed | |
1½ tsp | Sesame Oil | |
¼ cup 2⅜ tsp | Spring Onions, Scallions, Green Onions, chopped | |
1 tbsp 1 tsp | Cilantro, Coriander Leaves, raw | |
16.32 oz | altogether (view nutrition facts) |
Preparation
- Serving size:4.10 oz (calculated)Notes: 3/4 cup of broccoli rice
- In a food processor, blend the broccoli until it resembles rice.
- In a large pan over medium-high heat, heat the avocado oil.
- Add the riced broccoli and minced garlic and saute for about 5 minute.
- Season with coconut aminos and salt and cook until the broccoli has the desired tenderness, about 2 minutes.
- Turn off the heat and stir in the grated ginger, lime juice and sesame oil.
- Serve garnished with the sliced spring onions and chopped cilantro.
- Enjoy by itself or as a low-carb alternative for rice.
- You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop. It's best to add the lime juice, sesame oil and garnish only after reheating.
Meal Prep Tip
- Calorie count87 kcal
- % of calories by macros
Fat 55.2 % 48 kcal 5.5 g Net Carbs 26.4 % 23 kcal 5.9 g Dietary Fiber 5.7 % 5 kcal 2.6 g Protein 12.6 % 11 kcal 2.9 g - Approx. WW SmartPoints™1.8
- Cholesterol 0 mg
- Sodium 392.6 mg
- Fat 5.5 g
- Saturated Fat 0.7 g
- Trans Fat 0 g
- Carbohydrates 8.5 g
- Dietary Fiber 2.6 g
- Total Sugars 2.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 2.9 g
- Calcium 52.9 mg
- Iron 0.8 mg
- Magnesium 21.8 mg
- Potassium 337.2 mg
- Zinc 0.4 mg
- Vitamin A (Retinol Equivalents) 33.1 mcg
- Vitamin B12 0 mcg
- Vitamin C 84.4 mg
- Folate 62.8 mcg
- Folic Acid 0 mcg