I love how this this recipe can be anything you want it to be. I used what was in my fridge – edamame, yellow bell pepper, carrots, and collard greens. Go ahead and experiment with other veggies, too, like frozen peas, some broccoli, green onions, asparagus, shiitake mushrooms, or anything else that’s kicking in your fridge.
TRIPLE VEGGIE COCONUT CAULIFLOWER STIR-FRY
Makes 2 Servings
1 teaspoon coconut oil or ghee
1 bag frozen edamame
1 bag frozen riced cauliflower
1 yellow bell pepper, sliced
1 large carrot, peeled and diced
1/4 cup full-fat canned coconut milk
1/2 to 2 tablespoons coconut aminos
1 to 2 collard leaves, sliced into ribbons
A few sprigs of cilantro
OPTIONAL ADD-INS | TOPPINGS
Burlap + Barrel’s Black Lime
Squeeze of lime
- In a large sauté pan, heat the ghee or coconut oil over medium heat.
- Add the edamame, pepper and carrots, and sauté over medium-high heat for 2 minutes. Add the cauliflower rice and coconut milk, and stir to combine. Cook the veggies over medium-high heat until cooked to al dente, or your preference. Add 1/2 tablespoon of coconut aminos. Allow to cook for two minutes and taste for seasoning. If needed, add more coconut aminos.
- You can keep this dish simple and serve in bowls as is, or add some sesame seeds, black lime, or a squeeze of lime.