Ever have one of those meals that you make by accident and it ends up being super delicious, easy AND healthy? This stir fry bowl recipe was born out of throwing a bunch of veggies on the counter and being creative, which is probably your favorite part about cooking. And when it actually works out the first time around you feel like a genius…lol! Colorful, crunchy and jam-packed with veggies, this Stir Fry Cauliflower Bowl is the perfect 20 minute dinner when you want something simple, healthy and hearty.
1/2 tsp. garlic powder
1 tsp. sesame oil
1 tsp. coconut or olive oil
2 cups broccoli, cut into small, bite size pieces
1/2 cup carrots, shredded
generous pinch of salt
1-2 cloves garlic, pressed
1 bunch green onions, both white and green parts chopped
1/2 cup shelled edamame
2 T. fresh cilantro, chopped
2.5 cups cauliflower rice (I use Trader Joe’s fresh or frozen, but you can also make your own by adding fresh cauliflower florets to food processor and pulsing)
1 T. Bragg’s aminos (or organic gluten free tamari)
1 T. seasoned rice wine vinegar
1 tsp. fresh ginger, grated
1 tsp. sesame oil
1/2 tsp. siracha
1 T. organic peanut butter (I use fresh ground from Whole Foods)
1 tsp. coconut nectar (could also use maple syrup)
Make the sauce first. In in a small mixing bowl, combine ingredients and stir with a whisk. Or place in a container with a lid and shake until blended.
In a saute pan or wok, heat sesame oil and coconut oil over medium heat. Add broccoli florets and shredded carrots with a generous pinch of salt and the garlic, and saute for 2-3 minutes, stirring occasionally just until softened. Add cooked edamame and green onions and heat for 1-2 minutes, stirring occasionally, until heated through. Add the cilantro and cauliflower to the skillet and cook for additional 2-3 minutes, just until the cauliflower is soft.
Turn off heat, stir in sauce and enjoy warm.