Couves de Bruxelas com Satay de Amêndoa e Cenoura

The creamy sesame dressing is what makes this bowl for me — it coats the carrots and peas without turning the sprouts soggy. That little hit of makrut lime and lemongrass keeps it from tasting heavy. I've ordered it three times this month already.

The kohlrabi and red cabbage give this such a good crunch, way better than the soggy sprouts I've gotten elsewhere. Makrut lime and lemongrass come through without overpowering the nutty dressing. Genuinely one of the better bowls I've ordered.

That sesame dressing is dangerously good — creamy and nutty without drowning the veggies. The kohlrabi was the surprise star, and the makrut lime keeps every bite tasting fresh instead of heavy.