• Larissa Olczak

Sautéed Rainbow Veggies with Coconut Basmati Rice and Pickled Daikon


This quick meal is tasty and done in less than 30 minutes. Last time I went to the market I bought a bag of frozen organic corn and I have been putting it on everything, I highly recommend it!

I utilized as much color as I could for this recipe, and added spicy pickled daikon to keep my gut bugs happy



Ingredients

2 cups basmati rice

3 tablespoons coconut oil

Sprinkle of salt and black pepper

1 tablespoon coconut oil

1 purple onion, chopped

½ broccoli head

1 red bell pepper, sliced

1 orange bell pepper, sliced

Handful cherry tomatoes

4 tablespoons coconut aminos lime flavor

1 teaspoon vindaloo curry powder

1 pinch cayenne pepper powder

½ lemon, juiced

½ cup pickled daikon

Instructions


1. Rinse your rice and bring 3-4 cups of water to a boil. Add the rice, and the coconut oil, salt and pepper and reduce to a simmer covered. Cook for 15-20 minutes.

2. While rice cooks, prepare the stir fry.

3. Heat up the coconut oil and sautee the onions for 3-4 minutes.

4. Add in the broccoli, bell peppers,, cherry tomatoes, coconut aminos, curry powder, and cayenne pepper powder and stir on medium heat for 5 minutes.

5. Lower the heat to medium low and continue to cook for 6-8 minutes.

6. Add in the lemon juice and remove from heat.

7. Serve on a bed of coconut basmati rice with pickled daikon on the side.




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