Vegan | Gluten-Free | Nutrient-Packed
Ingredients:
- 1 tbsp avocado oil
- 1 red bell pepper, sliced
- 1 zucchini, chopped
- 1 cup broccoli florets
- 1 cup snap peas
- 1/2 red onion, sliced
- 1/2 cup shredded carrots
- 1/2 block extra-firm tofu (or chickpeas for soy-free option)
- Cooked brown rice or cauliflower rice
Cashew Sauce:
- 1/2 cup raw cashews (soaked in hot water 15 min)
- 1/4 cup water
- 2 tbsp coconut aminos or tamari
- 1 tbsp lime juice
- 1 clove garlic
- 1 tsp grated ginger
- Pinch of chili flakes
Instructions:
- Blend all sauce ingredients until creamy. Set aside.
- Sauté tofu or chickpeas until golden, then set aside.
- Stir-fry veggies in avocado oil over medium-high heat until vibrant but still crisp.
- Add back protein, drizzle sauce over top, and serve with rice.
It’s colorful, filling, and totally customizable—your gut (and taste buds) will thank you!