Vietnamese Brunch Power Bowl

Allergens

Shellfish (Shrimp)

Ingredients

• 1/2 cup cooked jasmine rice
• 1/4 cup shrimp, cooked and peeled
• 1/4 cup julienned carrots
• 1/4 cup julienned cucumber
• 1/4 cup red cabbage, shredded
• 2 tbsp fresh mint leaves
• 2 tbsp fresh basil leaves
• 1/2 avocado, sliced
• 1 tbsp toasted sesame seeds Dressing:
• 2 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp minced garlic
• Salt and pepper to taste

Instructions

1. In a large bowl, combine cooked jasmine rice, shrimp, carrots, cucumber, red cabbage, mint leaves, and basil leaves.
2. In a separate small bowl, whisk together lime juice, rice vinegar, honey, garlic, salt, and pepper to make the dressing.
3. Pour the dressing over the rice mixture and toss gently to combine.
4. Top with avocado slices and toasted sesame seeds.

Chef’s Insight

This dish highlights the beauty of Vietnamese cuisine, with its fresh flavors and balance of textures.

Notes

This recipe is low in carbohydrates and high in protein, making it suitable for a low-carb diet.