Sweet & Spicy Summer Veggie Bowls

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Sweet & Spicy Summer Veggie Bowls

6-8 Servings

Ingredients

For the Sauce
½ cup coconut aminos
½ cup dry sherry
1-2 Tbsp agave nectar, to taste
2 cloves garlic, minced
1.5 Tbsp ginger, minced
2 green onions, sliced
¼-½  tsp crushed red pepper flakes, to taste

For the Veggies
3 Tbsp peanut oil or ghee
2-4 carrots, chopped
2 zucchini, chopped
2 red, orange or yellow bell peppers, chopped
1 cup fresh or frozen peas
1 cup fresh or frozen sweet corn kernels

Jasmine or Basmati rice, cooked (I prefer brown but use white if you like.)
Roasted, unsalted peanuts or cashews for topping

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Method

Combine coconut aminos, sherry, and agave nectar in small saucepan. Bring to boil over medium heat and let simmer for 5 minutes, or until reduced. Remove from heat and add remaining sauce ingredients.

Heat oil in a large wok or skillet over medium heat. Once hot, add veggies and stir fry for 5-7 minutes.

Add sauce to veggies and stir to combine.

Serve over rice and top with nuts of choice.

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Lunch is served.