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30-Minute Cauliflower Rice Stir-Fry

Ingredients

• 1 head cauliflower (~588 g), large green stems removed and grated or shredded into “rice”
• 3 Tbsp (45 ml) water
• 1 tsp sesame oil or coconut oil (or sub water if avoiding oil)
• 2 Tbsp (32 g) almond or peanut butter
• 4 Tbsp (60 ml) coconut aminos (or sub low sodium gluten-free tamari, but it will be saltier)
• 2 Tbsp (30 ml) lime juice
• 2-4 tsp chili garlic sauce (reduce or increase according to spice preference)
• 1 Tbsp (3 g) minced fresh ginger (or 1/2 tsp ground ginger)
• 1 Tbsp (15 ml) maple syrup (or sub coconut sugar or stevia to taste)
• 1-2 Tbsp (15-30 ml) water
• 1 Tbsp (15 ml) sesame oil or coconut oil (or sub water if avoiding oil)
• 1 1/2 cups (150 g) green beans, trimmed and halved
• 3 Tbsp (45 ml) coconut aminos, divided
• 1 bell pepper (120 g), thinly sliced lengthwise (red, orange, or yellow are best)
• 1 cup (100 g) diced green onions (reserve some green tops for serving)
• 1 cup (89 g) thinly sliced red (or green) cabbage
• 1/2-3/4 cup (60-90 g) roasted cashews or slivered toasted almonds, or 1 batch Almond Butter Tofu (you could also substitute 1/3 cup hemp seeds sprinkled over the top for serving for extra protein)
• Fresh cilantro
• Lime wedges
• Sriracha or chili garlic sauce

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