Sweet & Spicy Summer Veggie Bowls


Sweet & Spicy Summer Veggie Bowls

6-8 Servings


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



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.


Lunch is served.